Tuna Cakes

These little tuna cakes remind me a bit of fried chicken… yup, fried chicken! I suspect that using the albacore tuna is the reason. I tried them with just regular tuna and I didn’t like them nearly as much. I think that eaten with a salad dressed in a tangy vinaigrette is the best. However, my husband eats them dipped in ketchup.

Ingredients

• 2 eggs
• 2 tsp dion mustard
• 1 tsp white wine vinegar
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 scant cup + 1/4 cup panko bread crumbs, divided
• 2 green onions, sliced very fine (white & green parts)
• 3 x 2.5 oz pouches of albacore tuna
• Olive or Canola oil for frying

Instructions

1. Put the eggs, mustard, vinegar, salt and pepper in a large mixing bowl. Whisk until smooth.
2. Add the tuna strait from the packets and breakup with the side of a large spoon, then stir into the egg mixture.
3. Add 1 scant cup of panko and the sliced onion, stir gently until well combined and the panko is completely moistened.
4. Smooth into an even layer and cover with plastic wrap. Refrigerate for 15 minutes.
5. After the mixture has chilled, put the remaining 1/4 cup of panko into a shallow dish.
6. Divide the chilled mixture into 8 equal portions (see notes) and shape them into cakes, roll gently in the panko until just coated.
7. Add enough oil to a large frying pan to well coat the bottom, place over medium-high heat.
8. When the oil is hot, place all the cakes in the frying pan.
9. Cook the cakes on each side for 3 minutes, or until nicely browned.
10. Place on cooling rack for 3 minutes before serving.

Makes 8 Cakes – Lunch for 4 or Dinner for 2 to 4 (see notes)

Notes

• Based on the fabulous Alton Brown’s Tuna Croquette recipe
• Definitely use albacore for the best flavor!
• I find that using my 1/4 cup scoop (or a 1/4 measuring cup), leveling it after scooping and not packing it tightly, will yeld exactly 8 cakes every time.
• These are nice as a light lunch for 4, or a dinner for two served with just a green salad. You can make it more substantial dinner by serving them with mashed potatoes and a hot vegetable, to feed 4 people.