Last night I tackled one of the items from the pantry that we have stocked but never seem to eat – canned tuna.
I have never been one for canned fish ever since I eagerly opened a can of salmon only to have to remove what seemed like hundreds of teeny-tiny circular bones (take it from me, if you’re going to buy canned salmon, make sure that can says boneless!)
However, I do like making fish cakes, and that’s always my go-to meal for leftover salmon. I figured it couldn’t be all that different to use canned tuna, so I used my same basic recipe and just substituted the tuna.
Besides the canned fish, I also used breadcrumbs from my pantry. I had a new brand, Orgran Corn Crispy Crumbs, that I’d been eager to try out and I thought these pan-fried cakes would be perfect.
Crispy Tuna Cakes
For the cakes:
- 2 cans tuna packed in water (5 oz size)
- 1 cup leftover mashed potatoes
- 1 egg, beaten
- 1/4 cup gluten-free breadcrumbs
- 1 tbsp chopped fresh herbs (I used basil and oregano)
- salt & pepper
For the sauce:
- 1/4 cup light mayo
- 1 tsp sriracha (or hot sauce)
- 1 tbsp fresh lemon juice
Drain the water from the tuna and break it up in the bottom of a bowl. Add the mashed potatoes, beaten egg, herbs, 1 tbsp of the breadcrumbs, and salt & pepper to taste. Mix well.
Form into 3-inch patties about an inch thick – mixture should make about 5 cakes of this size. Put the remaining breadcrumbs on a small plate and coat the patties in the breadcrumbs. Put in the refrigerator to set (this will help them stay together).
Preheat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan. Once hot, add the cakes and cook until golden, approximately 3-4 mins per side.
While the cakes are cooking, whisk together the sauce ingredients.
I like to serve my fish cakes over a bed of mixed greens with a dollop of sauce on top of each. Quick and simple, and great for lunch or dinner!
Conclusion? Not quite as good as my salmon cakes, but still pretty darn good considering the tuna was from a can