Tuna Cakes With Lime Recipes

LEMON GARLIC TUNA CAKES RECIPE

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.

EASY TUNA PATTIES

Steps:

• Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
• Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

TUNA CAKES WITH LIME

Steps:

• Stir mayo, egg, lime zest, lime juice, Worcestershire and Tabasco together until combined.
• Add tuna, bread crumbs, parsley, green onion, salt and pepper and gently fold together.
• Cover and refrigerate for an hour, until it thickens a bit.
• Melt the butter with the oil in a large non-stick skillet over medium-high heat.
• Form the mixture into 8 patties. Try not to overwork the mixture, so that the tuna stays in some small chunks.
• Fry the patties for 2-3 minutes on each side, until golden brown and crisp.
• They're pretty fragile, so turn them over with care.
• Drain briefly on paper towels and serve with lime wedges and tartar sauce.

CRISPY TUNA CAKES WITH LEMON CHILI MAYO

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.

POLYNESIAN TUNA CAKES

Steps:

• GINGER SAUCE preparation.
• In a small bowl, whisk together the yogart, lime juice, ginger, mustard, oil, and cumin. Set aside.
• PAPAYA SALSA preparation.
• In a small bowl, mix the papaya, sweet red pepper, chopped cilantro, lime juice, honey, and ground red pepper. Set aside.
• TUNA CAKES preparation.
• In a large bowl, combine egg substitute, tuna, scallions, 2/3 of bread crumbs, and 1/4 cup of the ginger sauce and mix well.
• Shape into four 1/2 inch thick patties.
• Coat with remaining 1/3 cup bread crumbs.
• Heat oil in large non-stick fry pan over medium heat.
• Add tuna patties and saute for 3 minutes per side, or until golden brown.
• Transfer to individual plates.
• Drizzle with remaining ginger sauce.
• Serve with the salsa and garnish with the cilantro.