Tuna Spinach Tortas. MUST CREDIT: Photo by Goran Kosanovic for The Washington Post
Tuna Spinach Tortas
4 to 6 servings
I'm a sucker for a good can of tuna, and seem to crave it most just when it's gone missing from my cupboard; this recipe gives it a slightly sophisticated profile, with greens, eggs and a bit of Parmesan cheese. It's quick to put together, and so pantry-friendly that you might not even have to shop for this one.
You will need a jumbo-muffin pan.
Serve with broiled grapefruit or pomelo sections and a salad.
MAKE AHEAD: Leftovers are great for lunch, and can be individually wrapped and frozen for up to 1 month; reheat, unwrapped, in the oven or microwave.
Adapted from a recipe on the Genova Tuna website.
10 ounces frozen spinach, preferably in a bag rather than in a block
Two 5-ounce cans tuna packed in olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup plain panko (bread crumbs)
7 large eggs
8 to 12 small cherry tomatoes or grape tomatoes
3/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees. Grease the wells of the muffin pan with cooking oil spray. Boil a kettle of water.
Place the frozen spinach in a fine-mesh strainer in the sink, using your hands to break it up. Pour a cup or so of the boiling water over the spinach, shaking the strainer to drain the spinach. Place the vegetable between several layers of paper towels, roll up and squeeze (over the sink) to get rid of as much moisture as possible.
Drain the tuna, if desired, discarding the oil. Combine the tuna, Parmigiano-Reggiano and panko in a mixing bowl, stirring until the mixture's evenly moistened. Divide it evenly among the muffin pan wells, pressing in each portion just enough so it takes on the shape of each well.
Crack the eggs into the mixing bowl you just emptied; lightly beat them. Coarsely chop the tomatoes (to taste), then add to the eggs, along with the salt and pepper. Give the spinach one more good squeeze, then add to the bowl, discarding the paper towels. Stir until well incorporated, then spoon equal amounts on top of each tuna portion in the individual muffin pan wells, packing it lightly. Bake for 15 to 20 minutes, until set and lightly browned.
Let cool for a few minutes before carefully inverting the tortas on individual plates. Serve warm.
Nutrition | Per serving (based on 6, using drained tuna): 230 calories, 24 g protein, 7 g carbohydrates, 11 g fat, 3 g saturated fat, 235 mg cholesterol, 530 mg sodium, 2 g dietary fiber, 1 g sugar(c) 2016, The Washington Post