Friday, July 17, 2015

Tuna Cakes

Tuna Cakes



These Tuna Cakes turned out amazing. This recipe was inspired by my brother’s suggestion to come up with a recipe to use all those cans of tuna in the pantry. I think it may be a reason to go buy more tuna fish.



I started with two cans of tuna fish in a large bowl but it is fine to just half the recipe for just one.




I diced up very small celery, yellow pepper, onion, and one whole jalapeno (about 1/2 cup total). Add this to the tuna and stir. Next add 2 eggs, sriracha sauce to taste (omit if you don't like hot and spicy), finely shredded cheese (whatever amount you want), whatever seasoning you like and then bread crumbs or some other crumble mixture. (crackers, pretzels, bread crumbs, or crumbled potato chips) I used seasoned stuffing that I finely ground in the food processor. Use enough to make the patties stick together. They will be kind of crumbly but squeeze them together good.




Heat a pan with a little oil or nonstick spray. Drop in the tuna cake patties when the pan is hot and cook on that side a few minutes. You can make then whatever size you want, small for an appetizer or large for dinner. Try not play with the tuna cakes too much because they will fall apart. Flip very carefully and cook on the other side a few minutes. Shut off stove and sprinkle with cheese and let melt. I used mozzarella but you can use whatever you like or have on hand.



When the cheese is melted on the tuna cakes they are ready to eat. Very quick meal with a very inexpensive high protein product.


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