Fish

Tuna Cakes

img_0265Tuna cakes are an economical and delicious substitution for crab cakes. This recipe is modeled after one that I learned from my mother-in-law. She made these often on Fridays because she did not eat meat in observance of an old church rule. I have altered them over the years to make them more flavorful.

Ingredients:

2 – 5.5 oz. cans tuna fish in olive oil
(I recommend using an Italian brand. I find that the tuna has a much better flavor)
3/4 – cup onion finely diced
1 – stalk celery finely diced
1/2 – cup panko break crumbs (plus 3/4 cup for breading the patties)
1/2 – cup mayonnaise
1/4 – cup ketchup
1 – tbls. capers
1 – egg
2 – tsp. Old Bay seasoning
1/2 – tsp. salt
1/4 – tsp. black pepper

Directions:

Drain the tuna and place it in a large bowl and break up with a fork. Dice onion, celery, and capers then add them to the tuna. Add panko bread crumbs, mayonnaise, ketchup, and seasonings. In a small bowl whisk one egg, then add it to the tuna mixture. Mix all together thoroughly with a large spoon.

Pour the rest of the panko breadcrumbs on a flat plate. Form the tuna mixture into patties and coat them on all sides with the breadcrumbs. If they seem too soft you can add a little more panko bread crumbs. It will make 7 – 8 patties.

Heat 1 tbls. butter and a little canola oil in a large skillet (the oil will keep the butter from burning). Cook the tuna cakes on a medium-low flame on both sides until golden brown.

While the cakes are cooking, prepare the Remoulade sauce.

Remoulade Sauce ingredients:

1/2 – cup mayonnaise
1 – tbls. Ketchup
1 – tbls. Sweet relish
1 – tbls. Dijon mustard
2 – tbls. fresh lemon juice
1/2 – tbls. Capers chopped
1/8 – tsp. Cayenne pepper (optional)
Pinch – ground black pepper

Directions:

Chop the capers, then in a medium sized bowl, add all the remaining ingredients and mix well. Keep in the refrigerator until you are ready to use it.

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