pantry essentials: Quick tuna cakes

I feel like the only thing I make with canned tuna is tuna salad. Really wanted to switch up the flavor and texture of this famous canned good! Not only are these tuna cakes quick and flavorful but they are good for you. Canned tuna has tons of omega 3s. The secret to these tuna cakes is the crunchy panko crust. The bright tartar completes this dish and will take you from pantry to shore house.

 
 
 

pantry essentials: Quick tuna cakes

Prep time: 15 minutes | Total time: 20 minutes

Makes: 4 patties

Ingredients:

2 5-ounce cans tuna in water, drained and reserving the liquid

3 tablespoons chopped parsley and finely chopped stems, separated

1 cup plus 3 tablespoons panko or matzo meal or breadcrumbs

3 tablespoons capers, rinsed and chopped

1 tablespoon dijon or yellow mustard

1 teaspoon hot sauce

1 large egg, beaten

1 clove garlic, minced

Kosher salt

Freshly ground black pepper

2 tablespoons olive oil

1/4 cup mayonnaise

1/2 lemon, finely zested and cut into 2 wedges

Instructions:

  1. Mix the tuna, 2 tablespoons parsley, parsley stems, 3 tablespoons panko, half the capers, 2 teaspoons dijon mustard, hot sauce, egg, garlic, 1/4 teaspoon salt and few ground black pepper in a medium bowl. If the tuna mixture seems a little dry, add reserved tuna liquid, 1 tablespoon at a time. Form 4 patties and place on a plate to chill for 5 minutes.

  2. Meanwhile, stir the mayonnaise, remaining capers and mustard, lemon zest and juice of 1 wedge (about 2 teaspoons), 1/2 teaspoon salt and few grounds of black pepper in a small bowl. Mix until well combined. Set aside.

  3. Remove the patties from the fridge and coat with the remaining 1 cup of panko. Heat the olive oil in a skillet over medium heat. Add two patties and fry until golden brown, about 3 minutes per side. Flip and cook until golden brown and warm through, about 2 minutes more. Transfer to a plate and repeat with the remaining two patties.

  4. When all patties are ready, sprinkle with parsley and serve with the sauce and remaining lemon wedge on the side.

Cook’s Note

Canned tuna: packed in oil vs water.

Tuna packed in oil, either vegetable oil or olive oil and it is usually cooked. Many canned or jarred tuna companies prefer oil-processed for better flavor. They believe water leaches out the natural flavor. Yet, water-packed is usually preferred for recipes because it has fewer calories and retains more omega-3s. Oil-packed chunk tuna absorbs more of the oil than solid white, even if you drain it. The oil that tuna is usually packed in soybean oil.

What is Kewpie Mayo?

Kewpie mayonnaise is a Japanese mayonnaise. It has a rich and creamy texture made from egg yolks and a unique blend of vinegars, this “umami” style mayonnaise has a refreshing aroma and a tangy depth of taste. Try it for yourself by clicking this.