Lemon Garlic Tuna Cakes Recipes

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LEMON GARLIC TUNA CAKES RECIPE



Lemon Garlic Tuna Cakes recipe image

The best and easy patties made with canned tuna, lemon juice and zest, garlic, onion, breadcrumbs, eggs, mayo and shredded Parmesan. Quick and delicious tuna cakes for lunch or light dinner! More easy recipe: www.crunchycreamysweet.com

Provided by Anna

Categories     Appetizer

Time 15m

Number Of Ingredients 15

2 5 oz. cans of tuna in water (well drained)
3 garlic cloves (grated)
1/4 cup finely chopped white onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1 tablespoon lemon zest
1 large egg
1/4 cup plain breadcrumbs
2 tablespoons mayo
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley
4 tablespoons plain breadcrumbs
3 tablespoons grated Parmesan cheese
2 tablespoons olive oil (divided)

Steps:

  • Start by draining canned tuna from water. I use a small colander to do that.
  • Next, combine it with garlic, onion, salt and pepper, lemon juice and zest, egg, breadcrumbs, mayo, 1/4 cup of grated Parmesan cheese and dried parsley. Mix well.
  • Combine remaining breadcrumbs and grated cheese in a shallow dish. Scoop 1/4 cup of tuna mixture, form into a patty and lightly coat with breading mixture.
  • Fry cake in pan with oil, until nicely browned on each side. Remove from pan and let rest for 5 minutes. Serve with spinach or other greens, additional lemon wedge or even simple aioli.

Nutrition Facts : Calories 142 kcal, Carbohydrate 7 g, Protein 8 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 302 mg, ServingSize 1 serving

ZESTY LEMON TUNA CAKES



Zesty Lemon Tuna Cakes image

This is a tuna cake recipe I got off the back of a StarKist Tuna package that I thought looked really good.

Provided by h_metts

Categories     Tuna

Time 14m

Yield 4 cakes, 2 serving(s)

Number Of Ingredients 6

1 (5 ounce) envelope starkist zesty lemon pepper tuna
1/4 cup red & green bell pepper, finely chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup breadcrumbs
1/2 tablespoon olive oil

Steps:

  • In a small bowl mix tuna with chopped peppers, mayonnaise, Dijon Mustard and bread crumbs.
  • Shape mixture into 4 equal size patties.
  • In a medium skillet, heat olive oil over medium heat.
  • Cook and brown tuna cakes in hot oil, 3-4 minutes per side or until hot and golden brown.

Nutrition Facts : Calories 308.4, Fat 17.6, SaturatedFat 3, Cholesterol 34.5, Sodium 419.9, Carbohydrate 18.2, Fiber 1.2, Sugar 3.4, Protein 19.1

EASY TUNA CAKES



Easy Tuna Cakes image

Make and share this Easy Tuna Cakes recipe from Food.com.

Provided by Princess Pea

Categories     Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

2 (6 ounce) cans albacore tuna, drained and flaked
1 cup seasoned bread crumbs, divided
1 egg, beaten
1/4 cup finely chopped green onion
1/4 cup finely chopped sweet red pepper
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 tablespoon butter

Steps:

  • In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
  • Divide mixture into eight portions; shape into 2-inch balls.
  • Roll balls in remaining bread crumbs.
  • Flatten to 1/2 inch thickness.
  • In a large nonstick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown.

GARLIC LEMON COUSCOUS CAKES



Garlic Lemon Couscous Cakes image

A versatile and delicious side dish, these couscous cakes with mint, lemon, and garlic will surely impress your family and guests.

Provided by Rice Select

Categories     Trusted Brands: Recipes and Tips     RiceSelect

Time 45m

Yield 4

Number Of Ingredients 9

¾ cup RiceSelect® Original Couscous
1 cup water
2 teaspoons kosher salt, divided
1 large garlic clove, peeled
¼ cup packed fresh mint
½ cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
1 ½ teaspoons lemon zest
3 tablespoons extra-virgin olive oil, divided

Steps:

  • Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
  • Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
  • Uncover the couscous and fluff with a fork.
  • In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a 1/4 measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
  • Refrigerate for 10-15 minutes to allow the mixture to set.
  • Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering.
  • Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about 3/4-inch thickness.
  • Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1 1/2 tablespoons olive oil to the skillet and cook the remaining cakes the same way.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 32.7 g, Cholesterol 93 mg, Fat 13.2 g, Fiber 3 g, Protein 8.9 g, SaturatedFat 2.3 g, Sodium 1090 mg, Sugar 0.2 g

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