Friday, May 27, 2016

Tuna cakes

I think I stared down too much terrible tuna noodle casserole as a child because I have a problem with canned tuna.  I like it in a good tuna salad but beyond that, I have always been squeamish about it.  My daughter requested something light for her lunch the other day and I didn't have much in my coffers.  So, I made this recipe up and it blew everyone out of their loafers.
 Dump 1 cup of panko in a mixing bowl and add 1/3 cup of mayo (not miracle whip).  Add 1 cup of grated cheddar cheese, 3/4 cup of minced celery, 3/4 cup of minced onion, 1/2 cup of diced red pepper and 1 egg.  Add 1/2 tsp. poultry seasoning,  1 tsp. dried thyme, 1 tsp. oregano, 1/2 tsp. granulated garlic, S&P, 1/4 tsp. liquid smoke (optional) and I added a sprinkling of Cajun seasoning, also optional.  Mix in 2 cans of drained tuna.  Mix this thoroughly.

 Form the mixture into patties. I got 8 large 1 inch thick cakes. A tip for forming the cakes:  cut the top and bottom off of the tuna can.  Place the can on waxed paper.  Spoon some of the mixture into the bottomless can and tamp it down using the lid.  Push it out using the lid and you lift the can.  This makes a compact cake which holds together when you cook it.

 Pan fry them in a bit of butter in a nonstick skillet over medium heat for about 6-8 minutes on each side.  They should be crisp and golden.

 Make sure you cook them until they are crisp.

Drain them on paper towels.  As you can see they really are not oily at all.  You can eat these plain or on buns or even cold right out of the fridge.  I'm not naming names on how I know this.