Crispy Tuna Cake Sliders With Citrus Slaw 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 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

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