Do you like crab cakes? I think they’re just okay. I’ll eat them, but I don’t love them. These tuna cakes on the other hand, I do love and I think they’re so easy to make. I found this recipe two years ago and it’s delicious. The only changes I make are that I usually halve the recipe, chop the onion instead of grate it, and I use regular flour instead of almond flour. I make a spicy mayo to go along with it (mayonnaise and sriracha).
For this recipe you’ll need:
- canned tuna
- flour (recipe calls for almond but I use regular all-purpose)
- lemon zest
- lemon juice
- red onion
- dijon mustard
- olive oil
First, take the tuna out of the can, draining almost all the liquid, and put into a mixing bowl. Break up the tuna with a fork. Then, add in the flour, parsley, lemon juice, lemon zest, red onion, scallions, mustard, egg, salt, and pepper. Mix it all together. Then, using your hands, divide the mixture up into patties. The original recipe makes 6 patties but I halve the recipe which usually makes 3-4 patties depending on how big I make them. Put the patties on a parchment lined plate/platter and refrigerate for at least 20 minutes to firm them up. When you’re ready to cook them, heat some oil in your pan and cook them for a few minutes on each side until a golden crust forms.
I served them here in sandwich form on rolls, but I often eat the tuna cakes without the rolls and just the spicy mayo for a dipping sauce.
The tuna cakes taste so good in sandwich form or not in sandwich form. I definitely prefer them to crab cakes!