Tuna Cakes
- Prep Time: 20 minutes plus chill
- Cook Time: 10 minutes
- Total Time: 45 minutes to 1 1/2 hours
- Yield: 6 Tuna Cakes 1x
- Category: Main
Ingredients
- 3 tablespoons olive oil, divided (may need more)
- 1/2 red bell pepper, finely diced
- 1/2 small onion, finely diced
- 1/2 small stalk celery, finely diced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 (5 ounces each) cans of tuna, or about equivalent from larger cans, drained very well
- 1 1/4 cup toasted bread crumbs, divided (may need slightly more to go into the mixture or to coat the cakes)
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon-style mustard
- Lemon: squeeze of lemon juice; about 3/4 teaspoon for the tuna and slices or wedges for garnish
Instructions
Add 1 tablespoon oil to a small skillet and heat to medium-high. Add the vegetables, salt, and pepper and saute vegetables until tender and picking up just a touch of color. If necessary (the vegetables are becoming too dark and dry before they’re tender, add a small amount of water and add the lid to steam them. Watch them closely and do make sure any water is evaporated. Remove from heat and cool to room temperature.
In a small bowl, add the tuna, 1/2 cup of bread crumbs, mayonnaise, mustard, and lemon. Stir and mix well, lightly mashing a little of the tuna. Fold in the cooled vegetables. Squeeze a small amount of the mixture. It should lightly hold its shape. The mixture will firm up as it sits (next step) but if too wet add a few more crumbs and if dry, a little more mayonnaise. Taste and adjust seasonings.
Spread the 3/4 cup of bread crumbs (hold the rest back in case needed later) on a large dinner plate (add additional salt and pepper if desired.) Using 1/2 cup scoop or measuring cup, divide tuna mixture into six balls and place right on top of the bread crumbs. Gently press into a thick patty/cake shape and turn to coat the other side with bread crumbs. Put in the refrigerator for at least 15 minutes and preferably an hour so the mixture can firm up. This will help them to hold together. If there is no time, try freezing for five minutes.
When ready to cook, place the remaining 2 tablespoons of oil in a non-stick skillet and heat to medium. Gently press each of the cakes, making sure they’re well covered with crumbs on both top and bottom. Use your reserved crumbs if needed. The cakes will be very soft so handle gently. As each cake is picked up, let any excess crumbs fall away. Place gently in skillet, working in batches if needed and adding oil if needed. Do not crowd; cakes are very soft and can be damaged with adding or removing if there is not enough room. It’s best to place in skillet and not move until the crumbs are golden brown.
Cook two to three minutes per side until lightly browned and crunchy. If the cakes fall apart, gently press back together with the spatula.
Garnish with lemon if desired.