Crispy Tuna Bake Recipes

CRISPY TUNA CAKES WITH LEMON CHILI MAYO

Crispy Tuna Cakes with Lemon Chili Mayo image

All the flavor of crab cakes at a fraction of the price. These crispy patties are made with canned tuna and a few basic seasonings you probably already have in your fridge and pantry. Prep these in advance then cook them just before serving or pull them together from scratch for a super quick dinner any night of the week. These tuna cakes are perfect served with mixed greens or your favorite veggie side or tuck them into burger buns for a warm and savory twist on an old-fashioned tuna sandwich.

Provided by Alejandra Ramos

Categories appetizer

Time 25m

Yield 8 tuna cakes (4 servings)

Number Of Ingredients 17

Ingredients

Two 5- to 6-ounce cans tuna packed in oil or water, drained
2 to 3 slices sandwich bread, torn into small pieces (about 1/2 cup total) or 1/2 cup plain breadcrumbs
1 tablespoon brown or Dijon mustard
1/3 cup mayonnaise
1 large lemon, zested and juiced
1/4 small red onion, finely diced (about 2 tablespoons)
1/4 cup parsley, finely chopped
1 large garlic clove, grated
2 teaspoons seafood seasoning, such as Old Bay seasoning (can substitute Cajun seasoning)
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
Olive oil, for frying
3/4 cup mayonnaise
1 lemon, zested and juiced
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Lemon wedges, for serving, optional

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.

CRISPY TUNA BAKE

Crispy Tuna Bake image

I just love this dish. Different from a usual tuna bake, this can be served either hot or cold, with vegetables or salad.

Provided by Scoob

Categories Savory Pies

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (6 ounce) cans tuna in vegetable oil
1 medium onion (chopped finely)
450 g cheddar cheese
200 g potato chips (preferably cheese & garlic or similar)
1 egg (to bind)
50 g milk (to bind)
1 pinch salt & pepper
1 fresh tomato
1 -2 minced garlic cloves, minced or 1 teaspoon garlic powder

Steps:

Drain tuna & place in mixing bowl with onions, salt & pepper and half amount of cheese.
Crush 1/2 bag of potato chips & add to mixing bowl & mix together, with a little garlic powder and salt & pepper. If you can't get cheese & garlic chips, then cheese & onion will suffice, in which case, 1 clove of crushed garlic can be added.
Beat the egg & mix in with the tuna mixture.
Add a little milk if more binding required & place into ovenproof dish.
If you're adding fresh tomatoes, thinly slice tomato and layer with the tuna mix into the ovenproof dish.
Crush rest of crisps & mix with remaining grated cheese & sprinkle on top of tuna mix.
Bake in a medium oven for around 15-20 mins or until golden brown on top.

Nutrition Facts : Calories 939.8, Fat 64.8, SaturatedFat 31.2, Cholesterol 188.1, Sodium 1288.3, Carbohydrate 31.2, Fiber 3, Sugar 4.7, Protein 58.6

EASY TUNA CASSEROLE

Easy Tuna Casserole image

Tuna, macaroni, creamy soup, cheese and fried onions are all you need to make this super easy tuna casserole that I learned from my roommate. It's great as leftovers, too.

Provided by LMCDEVIT

Categories Seafood Fish Tuna

Time 45m

Yield 8

Number Of Ingredients 5

Ingredients

3 cups cooked macaroni
1 (5 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 ½ cups French fried onions

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 37.1 g, Cholesterol 22.6 mg, Fat 28.5 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 9.7 g, Sodium 705.8 mg, Sugar 0.6 g

CRISPY TUNA CROQUETTES

Crispy Tuna Croquettes image

Tuna, panko, and fresh herbs are used to create delicious Spanish tapas-inspired bite-size croquettes with garlic aioli for dipping. Garnish with sprigs of parsley.

Provided by MariaTheSoaper

Categories Appetizers and Snacks Tapas

Time 3h41m

Yield 8

Number Of Ingredients 21

Ingredients

1 egg yolk, at room temperature
3 large cloves garlic, minced
1 tablespoon lemon juice
5 tablespoons extra-virgin olive oil
5 tablespoons canola oil
salt and ground black pepper to taste
1 pinch Spanish paprika
¼ cup butter
¼ cup all-purpose flour
¾ cup milk
1 (5 ounce) can solid white albacore tuna in water (such as Bumble Bee®)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
½ teaspoon lemon juice
½ teaspoon lemon zest
1 dash ground nutmeg
salt and ground black pepper to taste
2 eggs
2 cups panko bread crumbs
vegetable oil for frying

Steps:

Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator.
Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper.
Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight.
Whisk 2 eggs in a small bowl.
Pour panko bread crumbs into a shallow dish.
Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour.
Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 24 g, Cholesterol 93.9 mg, Fat 29.1 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 7 g, Sodium 248.4 mg, Sugar 1.3 g

CRISPY-ON-THE-TOP TUNA AND GREEN PEA CASSEROLE (ROCCO DISPIRITO)

Crispy-On-The-Top Tuna and Green Pea Casserole (Rocco Dispirito) image

This recipe is based on one of Rocco Dispirito's from his book, Now Eat This! Diet. He says in its intro, "Who grew up eating tuna casserole? Raise your hands. That's just about everybody. Okay, this is not your mother's tuna casserole...nor does it use Tuna Helper. But it does taste just as wonderful - without losing any of its comfort-food flavor. I've wowed it up a bit with Dijon mustard, and I used whole wheat panko bread crumbs for that traditional crunchy topping. If you can't find these particular bread crumbs, you can always toast leftover whole wheat bread and break it into crumbs with a rolling pin." I made this the other night with French's French Fried Onions because I was out of panko bread crumbs. We loved this dish and it has become a new staple dish for us. Per serving: 351 calories, 10g fat (5g sat / 1g mono / 0.5g poly), 64mg cholesterol, 589mg sodium, 34g carbohydrate, 6g fiber, 36g protein. This calculates to 9 WeightWatchers Points Plus value. He says you can save 31 calories per serving by omitting the peas. Before his update, the classic tuna casserole has 28 fat grams and 826 calories - thank you, Rocco! :)

Provided by mersaydees

Categories Tuna

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

nonstick cooking spray
6 ounces whole wheat rotini
3/4 cup reduced-fat sour cream
3/4 cup 2% Greek yogurt
3 tablespoons Dijon mustard
5 ounces 50% reduced-fat cheddar cheese, shredded
18 ounces canned albacore tuna, packed in water, drained
1 1/2 cups frozen peas
salt
fresh ground black pepper
1/4 cup whole wheat panko breadcrumbs

Steps:

Preheat oven to 425°F.
Prepare an 8x8x2-inch baking dish by spraying with cooking spray and set aside.
Cook pasta according to package directions in a large pot of boiling salted water. Drain.
In medium bowl combine sour cream, yogurt, mustard, and cheese. Mix in the cooked noodles, tuna, and peas until the pasta is coated with sauce. Season with salt and pepper to taste.
Pour the mixture into the prepared baking dish. Sprinkle panko over the top.
Bake 10 minutes or until rotini is hot throughout.
Serve immediately.

BAKED TUNA CAKES

Baked Tuna Cakes image

Hope you like making these crispy, golden Baked Tuna Cakes! Because chances are excellent that your family will be asking for them again.

Provided by My Food and Family

Categories Dairy

Time 25m

Yield 9 servings

Number Of Ingredients 8

Ingredients

3 cans (5 oz. each) chunk light chunk light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1 cup water
4 green onions, thinly sliced
1 stalk celery, finely chopped
1/3 cup KRAFT Real Mayo Mayonnaise
2 eggs, beaten

Steps:

Heat oven to 400ºF.
Combine ingredients.
Shape into 18 patties, using 1/4 cup tuna mixture for each patty. Place in single layer on baking sheet sprayed with cooking spray.
Bake 20 min. or until golden brown, turning cakes over after 15 min.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 2 g, Protein 15 g

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