Tuna Cakes

Adapted from: Elise Bauer

Serves: 4 patties

Prep time: 25 minutes
Rest time: 1 hour (optional)
Cook time: 10 minutes

Ingredients:

142-170 g (5-6 oz) canned tuna

1/2 cup bread crumbs (or GF bread crumbs)

2 tsp Dijon mustard

1 tsp olive oil

1 tsp lemon zest

1 tbsp lemon juice (one lemon)

2 tbsp flat leaf parsley, chopped

2 tbsp shallots or green onion, minced

1 tbsp water

salt & pepper, to taste

hot sauce (optional), to taste

1 egg

Yum! I ate these with Southwest 'Slaw. The tang of these two together do not overwhelm. Instead they dance with the softness of the breaded tuna and the zesty contrast of lime, lemon, mustard, and cumin. Separate, these two recipes are great—together, they are a power couple. Are you a vegan or vegetarian? Any option of a good breaded patty will do to recreate this amazing duo. GF? Use GF bread crumbs!

These patties are easy to assemble and cook. I like this recipe because it dresses up 'boring' canned tuna!

Ingredients:
142-170 g (5-6 oz) canned tuna

1/2 cup bread crumbs (or GF bread crumbs)

2 tsp Dijon mustard

1 tsp olive oil

1 tsp lemon zest

1 tbsp lemon juice (1 lemon)

1 tbsp water

2 tbsp flat leaf parsley, chopped

2 tbsp shallots or green onion, minced

salt & pepper, to taste

hot sauce (optional), to taste

1 egg

Directions:
1. In a medium bowl, mix together all the ingredients except the egg. Taste the mix and adjust seasoning to taste; then mix in the egg until well-incorporated. 

2. Form the mixture into 4 patties and chill in the fridge for 1 hour (optional to chill).  

3. On a skillet over medium-low heat, add oil and cook the patties on both sides until browning and warmed through (about 3-5 minutes).

4. Serve immediately.