TUNA CAKES
I love crab cakes. Let me just tell you. But who can really afford to buy real crab on a designers budget for one. Not me!
This is another Cara inspiration blogpost. She told me about tuna cakes months ago! I never got around to making them, although they were in the back of my mind.
Does anyone else always think about food/what food your going to make? Is that just me?
Back to the hypothetical crab cakes. They seem intimidating to me and somehow complicated. BUT these tuna cakes were as easy as pie, haha. Seriously it took zero talent and time. Want something quick use this recipe!
The mixture needs to refrigerate for an hour or so to really combine well! I think 30 minutes could work though.
ingredients:
tuna cakes:
2 5 ounce cans chunk light tuna, drained
2 egg whites
1/3 cup panko bread crumbs
1/2 tablespoon old bay seasoning
1/4 cup chopped onions
1/2 tablespoon butter
Black pepper
sauce:
1/3 cup light mayo
1 tablespoon lime juice
Old bay seasoning
directions:
1. Caramelize onions in the butter on medium (remove when browned and translucent)
2. Fork out tuna into a medium sized bowl
3. Add all other ingredients and mix
4. Refrigerate for 30 minutes to an hour
5. While tuna is refrigerating make sauce, mix all ingredients together
6. Remove from fridge and form into 4 patties, flatten and shape into circles
7. Sautée tuna cakes on medium heat with some spray & cook
These may not look the most appetizing or sound like they are gourmet but trust me on this one. You gotta give this easy, healthy recipe a try. I surprised myself with this healthy meal tonight.
I decided to pair my tuna cakes with a sautéed zucchini steak. That sounds weird but it’s basically a large piece of zucchini that’s the whole length of the squash. I like to call it a zucchini steak (that’s probably so wrong). I just sautéed it without any additives and it was so delicious.
As you can see in the pictures, the part of the tuna cake that is sautéed gets crispy and golden brown. And if there’s one thing about me it’s that I love food that gets that crispy crunch on the outside and stays creamy/softish on the inside. And bam that’s these tuna cakes.
Mhmmmmmm. Is all I have to say.
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