These tuna cakes are quick and easy, perfect for a late evening or a light summer dinner on the patio. Best of all you probably have all the ingredients in your fridge and pantry so they make a great last minute dish.
For the aioli, mix all ingredients together, refrigerate until ready to serve cakes.
For the cakes, with a fork mash the tuna to get rid of large chunks and create fine uniforms flakes. Add red pepper, red onion, paprika, garlic, mayo and panko and gently mix. Add the egg, mix again and then add 1 tbsp flour and mix again.
Take 1/4 of the mixture (approx. 1/2 cup) and for a cake. If the cake is too crumbly, return it to the rest of the tuna mixtures and add more flour. Repeat until the cake stays together. Form 4 cakes and set aside on a plate. Salt and pepper the cakes, and then coat with the searing powder.
Heat a skillet (cast iron is best) over medium-high heat, then add 1-2 tbsp of canola oil and bring to temperature. Add the cakes and cook until the side down is golden brown (2-3 minutes), flip and repeat.
Serve on a plate drizzled with aioli and more aioli for dipping. You can serve by themselves or with a side salad, or on a bed grains.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (336g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 259 (37%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 160.3mg||49 %|
|Sodium 2122.8mg||73 %|
|Potassium 604.9mg||16 %|
|Total Carbohydrate 57.6g||17 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 54.4g|
|Protein 53.8g||77 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 709
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