French In A Flash: Niçoise Tuna Cakes Recipe

Name: French In A Flash: Niçoise Tuna Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large tuna steak, about 3/4 pound, seared medium doneness; 1 1/4 cups baguette crumbs (fresh bread crumbs make from baguette; or any fresh breadcrumbs); Zest of 1/2 lemon; 4 large green olives, minced; 1 tablespoon capers, minced; 1 clove garlic, grated; 1 green onion, minced; 1 tablespoon flat leaf parsley, finely chopped; Leaves of 2 stems of thyme; 1 tablespoon Dijon mustard; 2 tablespoons mayonnaise; 1 egg; 1 tablespoon white wine vinegar; 1 teaspoon anchovy paste; 1 teaspoon olive oil; Vegetable oil and olive oil for frying; 3 tablespoon mayonnaise; 1 clove garlic, grated; Zest and juice of 1/4 lemon; 2 tablespoons creme fraiche; 1 1/2 tablespoons black olive tapenade

Servings: persons

1 large tuna steak, about 3/4 pound, seared medium doneness
1 1/4 cups baguette crumbs (fresh bread crumbs make from baguette; or any fresh breadcrumbs)
Zest of 1/2 lemon
4 large green olives, minced
1 tablespoon capers, minced
1 clove garlic, grated
1 green onion, minced
1 tablespoon flat leaf parsley, finely chopped
Leaves of 2 stems of thyme
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 egg
1 tablespoon white wine vinegar
1 teaspoon anchovy paste
1 teaspoon olive oil
Vegetable oil and olive oil for frying
3 tablespoon mayonnaise
1 clove garlic, grated
Zest and juice of 1/4 lemon
2 tablespoons creme fraiche
1 1/2 tablespoons black olive tapenade

1
Cook the tuna by searing it on both sides in a pan over medium heat with a touch of light olive oil, until it is medium done (still pink inside). Set aside to cool, and flake with a fork.
2
Add the baguette crumbs, lemon zest, olives, capers, garlic, green onion, parsley, and thyme.
3
In a separate bowl, whisk together the mustard, mayonnaise, egg, vinegar, anchovy paste, and oil. When well combined, fold into the other ingredients until well combined.
4
Divide the mixture into 6 patties. Heat just enough olive oil and vegetable oil in a nonstick saute pan over medium heat. Sear 4 to 5 minutes on each side. Serve with Lemon Aioli and Tapenade Creme Fraiche (recipes follow) and lemon wedges.
5
For both sauces, simply mix the ingredients with a small whisk until well combined.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 large tuna steak, about 3/4 pound, seared medium doneness, 1 1/4 cups baguette crumbs (fresh bread crumbs make from baguette; or any fresh breadcrumbs), Zest of 1/2 lemon, 4 large green olives, minced, and more.

Yes, French In A Flash: Niçoise Tuna Cakes Recipe falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!