Tuna Cakes

written by Jessica Chiasson Wood on July 12, 2012 in Tuna with 17 comments

A few simple ingredients that you just may have on hand already gets shaped into tasty, spicy, and crispy tuna cakes that are perfect for lunch or dinner.

 A lemon butter dipping sauce was the perfect companion.

What you will need

2 (5 ounce) cans tuna in water, drained

4 ounces trinity

2 garlic cloves, minced

2 Tabasco peppers, minced

3 green onions, sliced

2 teaspoons Dijon mustard

2 teaspoons greek yogurt

1 teaspoon light sour cream

Juice of 1 lemon

½ teaspoon Cajun seasoning

A few dashes of hot sauce

1 egg

Panko breadcrumbs

Parkay spray

Directions

  1. Combine top 12 ingredients and mix. Add panko ½ cup at a time until desired thickness.
  2. Make 6 cakes. Place on a plate and let sit in the fried for 30 minutes to form.
  3. Mix panko and some Cajun seasoning in a shallow dish or plate. Take cakes and spray with pam cover with panko mixture and spray pan with parkay and sauté for 3 minutes on each side. Spray with parkay before flipping each cake.
  4. Serve with your favorite sauce. I like fresh squeezed lemon juice and butter.

 

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