All American Tuna Cakes Food

CRISPY TUNA CAKES WITH LEMON CHILI MAYO

Steps:

• For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
• Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
• Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
• Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
• Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.

ALL-AMERICAN TUNA CAKES

Steps:

• In small bowl, mix all ingredients except bread crumbs, oil and tartar sauce. Shape tuna mixture into 2 patties; coat evenly with bread crumbs.
• In 10-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 6 minutes, turning once, until golden brown. Serve with tartar sauce.

WISCONSIN TUNA CAKE WITH LEMON-DILL SAUCE

Steps:

• In a large bowl toss together tuna, bread crumbs. onions, and pimento.
• In a small bowl beat together egg and milk; stir in lemon peel.
• Stir into tuna mixture; toss until moistened.
• With lightly floured hands, shape mixture into eight 4-inch patties.
• In a large nonstick skillet melt butter. Fry patties, a few at a time, until golden brown on all sides, about 3 minutes per side.
• Place on an ovenproof platter in a 300* oven until ready to serve.
• For sauce:
• In a small saucepan heat broth, lemon juice and dill. For each serving, spoon shredded carrots and zucchini onto each plate; top with 2 tuna cakes. Top each cake with a half-slice lemon; spoon sauce over.
• Note: times are approximate.

SPICY CANNED TUNA FISH CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
• Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.
• Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.