Tuna And Corn Cakes With Tomato Salsa

• 1 (6 oz) can tuna in spring water, drained, flaked
• 3 cobs corn, kernels cut off
• 2 None large eggs, separated
• 2 tbsp flour
• 1 tbsp olive oil
• None None FOR THE TOMATO SALSA
• 8 None cherry tomatoes, chopped
• 4 None fresh basil leaves, shredded, plus extra leaves for garnish
• 1/2 None small red onion, finely chopped
• 1 tsp balsamic vinegar

1. Combine tuna, corn, egg yolks and flour. Season. Whip egg whites to soft peaks then fold into tuna mixture.
2. Heat oil in a large frying pan over medium heat. Working in batches, cook tablespoons of tuna mixture for 3 mins per side, or until golden brown.
3. Meanwhile, to make the tomato salsa, combine all ingredients in a small bowl. Spoon on top of tuna and corn cakes. Garnish with basil leaves.

water, cobs corn, eggs, flour, olive oil, tomato salsa, cherry tomatoes, fresh basil, red onion, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/33577 (may not work)