Tuna Cakes
Ingredients:
3 6oz. cans tuna (drained)
2 large eggs
10 to 12 sprigs fresh cilantro
1 medium scallion
1 clove garlic
1 medium lime
1/2 cup panko breadcrumbs
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 large eggs
10 to 12 sprigs fresh cilantro
1 medium scallion
1 clove garlic
1 medium lime
1/2 cup panko breadcrumbs
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
Directions:
Lightly beat 2 large eggs in a large bowl. Drain 3 cans tuna, add to the bowl, and flake into smaller pieces with a fork.
Prepare the following, adding each to the same bowl as it is completed: Pick the leaves from 10 to 12 fresh cilantro sprigs and finely chop until you have 2 tablespoons. Thinly slice 1 medium scallion (about 2 tablespoons). Finely grate 1 garlic clove. Finely grate the zest of 1 medium lime (about 1 tablespoon). Halve the lime; juice one half until you have 1 tablespoon juice, then add to the bowl.
Cut the remaining lime half into 6 wedges and reserve for serving.
Add 1/2 cup panko breadcrumbs, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the tuna mixture and stir until well combined.
Divide the mixture into 6 (about 1/3-cup) portions. Shape each into a 3-inch wide patty about 1/2-inch thick, and place on a baking sheet. Cover and refrigerate for 20 minutes.
Heat 1 tablespoon of the olive oil in a large cast iron or nonstick skillet over medium-high heat until shimmering. Swirl so that it coats the bottom of the pan. Using a wide, flat spatula, gently transfer 3 of the patties into the pan and cook, flipping once, until golden-brown and crisp, 2 to 3 minutes per side. Transfer to a plate.
Repeat cooking the remaining tuna patties in the remaining tablespoon of olive oil. Serve warm with the reserved lime wedges.
Prepare the following, adding each to the same bowl as it is completed: Pick the leaves from 10 to 12 fresh cilantro sprigs and finely chop until you have 2 tablespoons. Thinly slice 1 medium scallion (about 2 tablespoons). Finely grate 1 garlic clove. Finely grate the zest of 1 medium lime (about 1 tablespoon). Halve the lime; juice one half until you have 1 tablespoon juice, then add to the bowl.
Cut the remaining lime half into 6 wedges and reserve for serving.
Add 1/2 cup panko breadcrumbs, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the tuna mixture and stir until well combined.
Divide the mixture into 6 (about 1/3-cup) portions. Shape each into a 3-inch wide patty about 1/2-inch thick, and place on a baking sheet. Cover and refrigerate for 20 minutes.
Heat 1 tablespoon of the olive oil in a large cast iron or nonstick skillet over medium-high heat until shimmering. Swirl so that it coats the bottom of the pan. Using a wide, flat spatula, gently transfer 3 of the patties into the pan and cook, flipping once, until golden-brown and crisp, 2 to 3 minutes per side. Transfer to a plate.
Repeat cooking the remaining tuna patties in the remaining tablespoon of olive oil. Serve warm with the reserved lime wedges.
Notes:
Make ahead: The patties can be mixed together and shaped up to 1 day in advance and refrigerated in an airtight container until ready to cook.
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a low oven until warmed through.
If you prefer, you can use parsley instead of the cilantro, and lemon instead of the lime. But why would you?
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a low oven until warmed through.
If you prefer, you can use parsley instead of the cilantro, and lemon instead of the lime. But why would you?