Chef’s tips: Tasty treats with items you have

AM Extra

Chef Bryan Elam shared an easy to make dish

PORTLAND, Ore. (KOIN) — Your trips to the grocery store may be limited during the pandemic. But Chef Bryan Elam from the Wayfarer Restaurant and Lounge in Cannon Beach shared cooking tips with items you may already have at home.

Elam joined AM Extra with the details.

SouthwestStyle Tuna Cakes

  • 1.5 cup canned albacore tuna
  • 1 cup masa harina
  • 1⁄4 cup mayo
  • 1⁄8 cup pickled jalapeno diced
  • 1⁄4 cup frozen or canned corn
  • 1 lime juice and zest
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp chili powder
  • 6 tsp chopped cilantro
  • 2 tsp chopped scallion
  • Salt and pepper to taste


Thoroughly drain all wet ingredients. Everything needs to be as dry as possible. Place 1⁄2 cup of masa on baking sheet and bake at 350 until well toasted (about 10 minutes). Fold all ingredients together and form cakes about 2.5 inches in diameter. Place in refrigerator to set up for at least 30 minutes. Coat the cakes in remaining masa. Heat canola oil in a saute pan to medium high and pan fry until golden brown and warmed through. Serve with salsa, creme, and avocado.

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