Tuna Cakes Recipe

Name: Tuna Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE TUNA CAKES:; 2 Tablespoons Olive Oil; 1 whole Medium Onion, Minced; 1/2 whole Medium Red Bell Pepper, Minced; 2 cloves Garlic, Minced; 1 whole Large Egg, Beaten; 1 can ( 6 Oz. Can) Tuna, Drained; 1/4 cups Breadcrumbs; 1/2 teaspoons Salt; 1/8 teaspoons Black Pepper; 2 Tablespoons Canola Oil, For Shallow Frying; FOR THE REMOULADE SAUCE:; 2 Tablespoons Mayonnaise; 2 Tablespoons Plain Greek Yogurt; 1 Tablespoon Minced Fresh Parsley; 2 teaspoons Ketchup; 1 teaspoon Whole Grain Mustard; 1 teaspoon Hot Sauce (more Or Less To Taste); 1 teaspoon Lemon Juice; 1/4 teaspoons Paprika; 1 pinch Salt; 1 pinch Black Pepper

Servings: persons

FOR THE TUNA CAKES:
2 Tablespoons Olive Oil
1 whole Medium Onion, Minced
1/2 whole Medium Red Bell Pepper, Minced
2 cloves Garlic, Minced
1 whole Large Egg, Beaten
1 can ( 6 Oz. Can) Tuna, Drained
1/4 cups Breadcrumbs
1/2 teaspoons Salt
1/8 teaspoons Black Pepper
2 Tablespoons Canola Oil, For Shallow Frying
FOR THE REMOULADE SAUCE:
2 Tablespoons Mayonnaise
2 Tablespoons Plain Greek Yogurt
1 Tablespoon Minced Fresh Parsley
2 teaspoons Ketchup
1 teaspoon Whole Grain Mustard
1 teaspoon Hot Sauce (more Or Less To Taste)
1 teaspoon Lemon Juice
1/4 teaspoons Paprika
1 pinch Salt
1 pinch Black Pepper

1
For the tuna cakes with red pepper: Heat olive oil in a medium skillet over medium heat; add onion and red pepper and cook until softened and starting to brown, about 7 minutes, stirring occasionally. Then add garlic and cook 2 minutes, stirring frequently. Remove from heat and allow to cool.
2
Mix together the cooled onion mixture, egg, tuna, breadcrumbs, salt, and pepper.
3
Form the mixture into 4 patties. Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat. Add the patties and fry until golden brown on both sides, about 2 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.
4
Serve with quick remoulade sauce.
5
For the quick remoulade sauce: Stir together all ingredients; store refrigerated until serving.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: FOR THE TUNA CAKES:, 2 Tablespoons Olive Oil, 1 whole Medium Onion, Minced, 1/2 whole Medium Red Bell Pepper, Minced, and more.

Yes, Tuna Cakes 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.

Tuna Cakes

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