Are you tired of boring, bland fish dishes that leave you unsatisfied? Get ready to revolutionize your dinner routine with these mouthwatering Tuna Cakes that are crispy on the outside, tender on the inside, and packed with flavor! In just 25 minutes, you'll create a restaurant-quality meal that will have your family and friends begging for seconds. Whether you're a busy home cook or a culinary enthusiast, these tuna cakes are about to become your new go-to recipe that combines convenience, nutrition, and irresistible taste.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cans tuna, drained
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup mayonnaise
- 1 red bell pepper, diced
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Drain the tuna thoroughly and place it in a large mixing bowl. Make sure to break it up with a fork to remove any large chunks.
- Add the breadcrumbs to the bowl with the tuna. This will help bind the mixture together and give the cakes a nice texture.
- Crack the egg into the bowl and add the mayonnaise. These ingredients will help to hold the tuna cakes together and keep them moist.
- Dice the red bell pepper finely and add it to the mixture. The bell pepper will add flavor and a bit of crunch to the cakes.
- Stir in the Dijon mustard, and season the mixture with salt and pepper to taste. Mix all the ingredients thoroughly until well combined.
- Once the mixture is well combined, use your hands to form it into patties. Aim for about 4 cakes, each approximately 1/2 inch thick.
- Heat a non-stick skillet over medium heat and add a small amount of oil to coat the bottom of the pan.
- Once the oil is hot, carefully place the tuna cakes in the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through.
- While the tuna cakes are cooking, prepare the quick remoulade sauce. In a small bowl, combine additional diced red bell pepper, mayonnaise, a bit of Dijon mustard, and any other seasonings you prefer (like lemon juice or hot sauce) to taste.
- Once the tuna cakes are done cooking, remove them from the skillet and place them on a paper towel to drain any excess oil.
- Serve the tuna cakes warm, drizzled with the red pepper remoulade sauce on top or on the side for dipping. Enjoy your meal!
Tips
- Drain the tuna thoroughly to prevent soggy cakes. Use a fine-mesh strainer or press with paper towels to remove excess moisture.
- Don't overmix the ingredients - combine just until they're incorporated to keep the texture light and fluffy.
- Use fresh breadcrumbs if possible, as they provide better binding and a more delicate texture than store-bought dried crumbs.
- Make sure your skillet is properly heated before adding the cakes to achieve that perfect golden-brown crust.
- If the mixture seems too wet, add a few extra breadcrumbs. If it's too dry, incorporate an extra tablespoon of mayonnaise.
- For extra flavor, consider adding fresh herbs like chopped parsley or dill to the mixture.
- These tuna cakes can be prepared ahead of time and refrigerated for up to 2 hours before cooking, making them perfect for meal prep or entertaining.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 20g
Fat: 13g
Saturated Fat: g
Cholesterol: 55mg
