Tuna Fritters with Basil-Scallion Sauce & Crunchy Carrot Avocado Salad

Directions

1. Prep the vegetables: wash the produce and trim the green onions.
2. Whisk together oil, balsamic vinegar, salt, and pepper to make a dressing.
3. Reserve half of the green onions for the sauce and add the rest to the dressing.
4. Coat the shredded or julienned carrots in the dressing; halve the grape tomatoes and add them to the bowl.
5. Halve and seed the red chili pepper, then slice it thin and mix into the salad bowl.
6. Halve and pit the avocado, scoop it into the salad bowl with the pumpkin seeds and gently mix; set the salad aside.
7. Drain the tuna, flake it in a separate bowl, and mix in minced garlic, then add egg, bread crumbs, yogurt, and spices to form the fritter mixture.
8. Heat a nonstick skillet over medium-high heat, add a light layer of oil, and cook the fritters 3–4 minutes per side until golden and warmed through.
9. Meanwhile, roll the remaining basil leaves, slice into ribbons, and fold into the yogurt with salt and pepper to make the sauce.
10. To serve, place fritters on plates with the salad and spoon over the basil-yogurt sauce.