This recipe was originally featured on PopCulture.com
Ingredients:
Tuna Cakes:
- 12 oz can chunk tuna
- 1/2 yellow onion, chopped
- 1/3 cup plain Panko breadcrumbs
- 3/4 Tbsp Old Bay Seasoning
- 1/4 tsp red pepper flakes
- 2 egg whites
- 4 buns (if you want to make tuna cake sandwiches)
Chili Lime Aioli
- 1/4 cup light mayo
- 1 tsp chili powder
- 1 tsp lime juice
- Cayenne pepper (optional)
Instructions
- In a medium bowl, combine all ingredients for tuna cakes. Mix together well. If the mixture feels very loose, try adding 1-2 Tbsp breadcrumbs.
- Separate dough into four portions (about 1/2 cup each) and shape into patties.
- Place patties on plate and chill in fridge 1 hour or in freezer for 30-40 minutes until firm (this helps hold the patties together while cooking)
- While the patties are cooling, mix ingredients together for aioli. Season to taste. Add a dash of cayenne for some heat (optional).
- When patties are cool and firm, heat a small amount of oil in a cast iron pan. Once pan comes to temperature, cook patties for 3-4 minutes per side.
Tips & Tricks:
- For added flavor, try spreading butter and garlic salt over buns and toasting until golden brown.
- Watch the heat on your cast iron pan. Tuna cakes should brown without burning on each side to cook through to center. Medium-high heat works best.
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