it's no secret that leko loves tuna. he goes crazy over it. but, we're pretty big fans of tuna too.
over the weekend, i was looking for a quick and simple dinner idea, and i decided to make tuna cakes. these tuna cakes are full of flavor. they are great on their own, but they are even better with a little bit of spicy mayo sauce spread on top of them.
if your not a fan of tuna, you could easily substitute salmon. i used canned tuna for this recipe since it's what i had on hand, but you could easily use fresh salmon or tuna that you bake in the oven and then flake apart into small pieces.
tuna cakes with spicy mayo dipping sauce
prep time: 5-10 minutes
cooking time: 10-12 minutes
yields: approximately 16 cakes
adapted from pancakes
1 teaspoon salted butter
1/2 onion, minced
1 garlic clove, minced
1 cup plain breadcrumbs
1/4 cup fresh baby spinach, finely chopped
1 teaspoon dried parsley
2 teaspoons dijon mustard
2 large eggs, whisked
1 tablespoon freshly squeezed lemon juice
3 (5 oz.) cans low-sodium tuna fish, drained
salt and pepper to taste
1/4 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon dijon mustard
1/2 teaspoon sriracha sauce
1/4 teaspoon freshly ground black pepper
to make the tuna cakes, melt the butter in a pan and saute the minced onion on medium-low heat until translucent (about 4-5 minutes). add the minced garlic and saute for another minute. in a large bowl, combine the sauteed onion and garlic with the breadcrumbs, chopped spinach, parsley mustard, eggs, lemon juice, and tuna. mix well to combine making sure all of the mixture is evenly distributed and evenly coated. season with salt and pepper to taste. scoop 3 tablespoon sized balls of the mixture into the palm of your hands and form into a paddy. repeat with the remaining mixture. cook the fish cakes on a lightly buttered skillet or griddle for 5-6 minutes on each side until they are golden brown and cooked throughout. serve warm with chilled spicy mayo dipping sauce.
to make the sauce, whisk the mayo, lemon juice, mustard, sriracha, and pepper together in a bowl. refrigerate until ready to serve.