I think I was subconsciously traumatized as a kid when I saw a live crab being ripped apart to be steamed. But I've already said too much.
Ever since I was young, though, I loved when my mom made tuna cakes. Just like a crab cake, but with tuna. They're really easy to make, super delicious, and they make a great summer dinner - not to mention the leftovers are great, too!
Again, these are pretty simple to make, although maybe not the healthiest... But it's okay every once in a while!
Tuna Cakes - Makes 4-6
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
What you need:
- Olive oil for frying (a few tablespoons/enough to coat your pan)
- 2 cans tuna (I like to use the low sodium kind, in water, not oil)
- 1/4 cup breadcrumbs, plus a separate 1/4 cup of breadcrumbs
- 1 teaspoon yellow mustard
- 1/4 cup of mayonnaise
- 1 teaspoon Old Bay
- 1 teaspoon black pepper
- lemon and pepper seasoning, to taste (optional)
- dill, to taste (optional)
What you do:
1. Combine tuna, 1/4 cup of breadcrumbs, and seasonings until well combined.
2. Form into patties. You can make them any size you want, really. I like to make mine about 3 inches.
3. Coat patties in the other 1/4 cup of breadcrumbs.
4. Refrigerate at least 10 minutes.
5. Heat olive oil in pan, carefully add patties, and fry 2-3 minutes per side.
6. Remove from oil and place on a paper towel to let excess oil drain.
If your tuna cakes start to crumble in your pan, like mine did - no worries! They might not be as picturesque, but they still taste great! I put some leftover crumbles on salad for lunch later in the week, and it was perfect!
I like to have my tuna cakes with mustard and some veggies or salad on the side, but it's pretty flexible - they'd also make great sandwiches!
Let me know if you try these out and what you think!
Happy cooking,
♥Sara
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