Crispy Tuna Cakes With Macaroni Salad Recipes

CRISPY TUNA CAKES WITH MACARONI SALAD

Crispy Tuna Cakes with Macaroni Salad image

Use canned tuna in a fun way when you make flavorful tuna cakes, serve with a pasta salad and dinner is served.

Provided by Jamie Geller

Categories Dinner, Lunch

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

2 (6 ounce) cans tuna
3 carrots, finely diced (divided)
3 celery, finely diced (divided)
1 cup chopped parsley (divided)
½ cup chopped dill (divided)
1 egg, beaten
½ cup panko bread crumbs
2 tablespoons Dijon mustard (divided)
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
6 tablespoons extra virgin olive oil, such as Colavita (divided)
2 tablespoons freshly squeezed lemon juice
2 cups cooked macaroni or penne or your favorite pasta

Steps:

In a medium bowl, combine tuna, 1 carrot, diced, and 1 celery, diced with ¼ cup each chopped parsley and dill. Add egg, panko, 1 tablespoon Dijon mustard and salt and pepper. Heat sauté pan over medium heat. Add 4 tablespoons evoo. Form tuna mixture into ⅓-cup patties. Fry 5 minutes per side. Meanwhile, in another bowl, combine remaining carrots, celery, parsley and dill and mix with Dijon, evoo and lemon juice. Toss with macaroni. Serve with patties.

Nutrition Facts :

ALL-AMERICAN TUNA CAKES

All-American Tuna Cakes image

Looking for a dinner recipe for two? Then check out these skillet tuna cakes made the all-American way - in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 12

Ingredients

1 can (6 oz) white tuna in water, drained, flaked
4 medium green onions, sliced (1/4 cup)
12 saltine crackers with unsalted tops, crushed (1/2 cup)
1 medium stalk celery, finely chopped (1/2 cup)
2 tablespoons reduced-fat mayonnaise or salad dressing
2 tablespoons chopped fresh parsley
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 egg or 2 egg whites, beaten
1/4 cup dry bread crumbs
1 tablespoon canola oil
1/4 cup fat-free tartar sauce

Steps:

In small bowl, mix all ingredients except bread crumbs, oil and tartar sauce. Shape tuna mixture into 2 patties; coat evenly with bread crumbs.
In 10-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 6 minutes, turning once, until golden brown. Serve with tartar sauce.

Nutrition Facts : Calories 400, Carbohydrate 32 g, Cholesterol 135 mg, Fat 2, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 1 g

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.

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