Cakes o' Tuna with Rémoulade
As a full cake with frosting, tuna might not be it. But there is this.
Servings: 4
Ingredients
- 1 12- oz can solid white tuna in spring water drained and flaked
- ½ cup chopped scallions
- 1½ cups panko breadcrumbs divided (not each crumb but into 1 and then a half cup)
- 1⅔ cups mayonnaise divided (crap, here we go again...1 cup and 2/3 cup)
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup dill pickle relish
- 1 tbs coarse-grained mustard
- 1 tsp hot pepper sauce
- ½ tsp kosher salt
- ½ tsp black pepper
- 3 tbs canola oil
Instructions
- Place tuna, scallions, salt, pepper, 1 cup panko, and 1 cup mayonnaise in a medium bowl.
- Stir until combined
- Form into 4 ¾-inch-thick patties (take any rings off as they will smell of tuna and the spouse may get suspicious later).
- Place remaining ½ cup panko in a shallow dish.
- Dredge(is that the right word?) patties in panko, pressing lightly to adhere.
- Heat oil in a large nonstick skillet over medium.
- Add patties; cook, turning occasionally, until golden-brown on both sides, 7 to 8 minutes.
- Remove this patties from heat, and drain on paper towels.
- Whisk together parsley, relish, mustard, hot pepper sauce, and remaining 2/3 cup mayonnaise in a small bowl. Let's call it rémoulade (because Steve would be a weird name).
- Plate the cakes, along with some fun side like sautéed summer squash.
- Drop that rémoulade as a dollop on the tuna cakes
- Eat it!
