Best Tuna Cakes With Mustard Mayo Recipes

EASY TUNA CAKES

Steps:

• In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
• Divide mixture into eight portions; shape into 2-inch balls.
• Roll balls in remaining bread crumbs.
• Flatten to 1/2 inch thickness.
• In a large nonstick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown.

EASY TUNA PATTIES

Steps:

• Preheat the oven to the "keep warm" setting (150-170 degrees F).
• In a medium bowl, use a fork to mix together the tuna, mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper, and parsley.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Measuring 1/4 cup of the mixture for each cake, fry the patties until golden brown, about 3 minutes per side.
• Fry 4 patties at a time, keeping the cooked tuna cakes in a warm oven while you fry the second batch.
• Serve immediately.

TUNA PATTIES

Steps:

• Mix together all ingredients in a bowl with a spoon except cooking oil. Heat oil in skillet until sizzling. Pat tuna mixture into patties with your hands. Brown in hot oil on both sides.
• Turn down and continue cooking about ten minutes until crusty brown. Makes 5 to 6 patties depending on size you make them.

PANKO TUNA CAKES W/ SOY AND MUSTARD

Steps:

• Beat the egg first, them mix together all the ingredients except the butter. Mix together very well.
• Take and make 6 small patties and compress them really well, make sure they are crumbly or they will fall apart. If the mix is too dry add a splash of milk at a time till its wetter. This recipe was not too dry for me.
• Melt butter in a skillet on medium heat and cook the cakes till browned.
• Enjoy!

CRISPY TUNA CAKES WITH LEMON CHILI MAYO

Steps:

• For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
• Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
• Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
• Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
• Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.

EASY TUNA PATTIES

Steps:

• Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
• Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.