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
- Combine top 12 ingredients and mix. Add panko ½ cup at a time until desired thickness.
- Make 6 cakes. Place on a plate and let sit in the fried for 30 minutes to form.
- 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.
- Serve with your favorite sauce. I like fresh squeezed lemon juice and butter.