antipasto / small bites recipes

baja tuna cakes

May 21, 2014

more food and drink lovin’ with this recipe. these are the tuna cakes a mentioned a couple posts ago – sorry it’s taken me so long to write this out. last weekend i acted like a sloth for most of the time since it was chilly, and even though that was relaxing, i was also so unproductive. now that i’m back into the weekday swing of things, here’s a quick post! i adapted this slightly from, you guessed it, the LCBO food and drink mag. i only made minor changes, such as using a bit more lime than called for and i ended up using canned tuna since that’s what i had in the cupboard. fresh tuna would definitely lend a more luxurious flavour, but this makes it an inexpensive option!

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Baja Tuna Cakes
*adapted from the LCBO early summer 2014 food and drink magazine
*makes 6 meal sized cakes or 12 appetizer cakes

8oz fresh or canned tuna
1 egg
1 egg white
2 tbsp mayonnaise
1/2 tsp salt
1 1/4 cups panko bread crumbs, divided
peel of 1 lime, grated finely, juice of half the lime
1 large finely chopped jalepeno
1/4 cup chopped fresh coriander
1 tbsp butter and oil

1. Whisk egg, egg white, mayo and salt in a medium sized bowl. Stir in 1/4 cup panko crumbs, time peel, jalepeno, and  coriander. Let sit 20 minutes so the panko will absorb the egg mixture.
2. If using fresh tuna, place in freezer for about 10 minutes to firm, then coarsely chop/pulse in food processor until roughly ground. If using canned tuna, simply add the flaked tuna to the panko mixture after 20 minutes.
3. When egg mixture has set, add tuna and knead with your fingers to evenly mix. Use wet hands to form into whatever size patty you want – then place in the fridge for 30 minutes to chill. You can also make ahead, cover in plastic wrap and leave in the fridge for up to a day.
4. Preheat over to 200 F. Place 3/4 panko crumbs into a shallow bowl. Heat butter and oil in medium sized skillet (I used my cast iron which worked perfectly), on medium heat. Lightly coat cakes on both sides with panko and place in hot pan. Let cook for about 1 minute per side, until golden brown, then place into oven on a baking sheet. Repeat until all cakes are in the oven.

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i topped mine with sriracha and smoked paprika mayo (couple tablespoons of mayo and sriricha and paprika to taste). lcbo mag topped it with guac which would also be delicious!

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here’s an instagram picture of the tuna cakes and the edamame salad from when i had friends over. perfect summer meal. unfortunately the weather wasn’t nice enough last weekend for a dinner party, but my hopes are high for the coming weekend!

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