Mediterranean Tuna Cakes With Citrus Mayonnaise Recipes

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CRISPY TUNA CAKES WITH LEMON CHILI MAYO



Crispy Tuna Cakes with Lemon Chili Mayo image

All the flavor of crab cakes at a fraction of the price. These crispy patties are made with canned tuna and a few basic seasonings you probably already have in your fridge and pantry. Prep these in advance then cook them just before serving or pull them together from scratch for a super quick dinner any night of the week. These tuna cakes are perfect served with mixed greens or your favorite veggie side or tuck them into burger buns for a warm and savory twist on an old-fashioned tuna sandwich.

Provided by Alejandra Ramos

Categories     appetizer

Time 25m

Yield 8 tuna cakes (4 servings)

Number Of Ingredients 17

Two 5- to 6-ounce cans tuna packed in oil or water, drained
2 to 3 slices sandwich bread, torn into small pieces (about 1/2 cup total) or 1/2 cup plain breadcrumbs
1 tablespoon brown or Dijon mustard
1/3 cup mayonnaise
1 large lemon, zested and juiced
1/4 small red onion, finely diced (about 2 tablespoons)
1/4 cup parsley, finely chopped
1 large garlic clove, grated
2 teaspoons seafood seasoning, such as Old Bay seasoning (can substitute Cajun seasoning)
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
Olive oil, for frying
3/4 cup mayonnaise
1 lemon, zested and juiced
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Lemon wedges, for serving, optional

Steps:

  • For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
  • Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
  • Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
  • Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
  • Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.

CRISPY TUNA-CAKE SLIDERS WITH CITRUS SLAW



Crispy Tuna-Cake Sliders with Citrus Slaw image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 8 sliders

Number Of Ingredients 28

1 red cabbage, shredded
1 1/2 tablespoons raw sugar
1 teaspoon sea salt
1/2 cup fresh parsley leaves, minced
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
1 lemon, juiced
1 lime, juiced
Freshly cracked black pepper
1 tablespoon extra-virgin olive oil
1 rib celery, finely diced
1 red chile, minced
1 clove garlic, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seeds
1/4 teaspoon sea salt
Freshly cracked black pepper
2 cups canned tuna in water, drained
1/3 cup dry breadcrumbs
1/4 cup fresh parsley leaves, minced
1 tablespoon heavy cream
1 tablespoon Dijon mustard
3 green onions, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour, plus more for flouring your hands
Canola oil
8 onion buns

Steps:

  • To make the citrus slaw: To a large bowl, add the cabbage, 1 tablespoon of the sugar and 1/2 teaspoon of the salt. Toss, cover and refrigerate for 30 minutes to brine. Toss in the parsley right before adding the dressing.
  • Into a jar, add the mayonnaise, Dijon, poppy seeds, lemon juice, lime juice, the remaining 1/2 tablespoon sugar, 1/2 teaspoon salt and lots of freshly cracked pepper. Close the jar and shake until well mixed. Pour the dressing onto the slaw and toss to combine.
  • To make the tuna-cakes sliders: Heat the olive oil in a pan over medium heat. Throw in the celery, chile, garlic, cayenne, celery seeds, salt and freshly cracked pepper and saute for 3 to 4 minutes. Remove from the heat and cool.
  • In a big bowl, add the tuna, breadcrumbs, parsley, cream, Dijon, green onions and egg, and mix. Add the cooled garlic-chile mixture and mix again.
  • Lightly flour your hands and shape the tuna mixture into small patties. Dredge them in flour and then place in the freezer for 10 minutes to firm up.
  • Heat the canola oil to 350 degrees F in a large frying pan. Fry until crispy and heated through, 5 to 7 minutes. Drain.
  • Place a patty onto a slider bun and top with some of the slaw.

TUNA CAKES WITH MUSTARD MAYO



Tuna Cakes with Mustard Mayo image

These patties take the cake! Canned tuna is the surprise ingredient in these veggie-packed rounds. If you'd like, add more zip to the creamy mustard-mayo sauce with prepared horseradish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 large eggs, beaten
3 tablespoons minced fresh parsley, divided
1/2 teaspoon seafood seasoning
2 cans (5 ounces each) light water-packed tuna, drained and flaked
1/2 cup seasoned bread crumbs
1/2 cup shredded carrot
2 tablespoons butter, divided
1 package (12 ounces) frozen peas
1/4 teaspoon pepper
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon 2% milk

Steps:

  • In a large bowl, combine the eggs, 2 tablespoons parsley and seafood seasoning. Stir in the tuna, bread crumbs and carrot. Shape into 8 patties., In a large skillet, brown patties in 1 tablespoon butter for 3-4 minutes on each side or until golden brown., Meanwhile, microwave peas according to package directions. Stir in the pepper and remaining butter and parsley. Combine the mayonnaise, mustard and milk. Serve with tuna cakes and peas.

Nutrition Facts : Calories 433 calories, Fat 25g fat (7g saturated fat), Cholesterol 149mg cholesterol, Sodium 910mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein.

MEDITERRANEAN TUNA CAKES WITH CITRUS MAYONNAISE



Mediterranean Tuna Cakes With Citrus Mayonnaise image

Make and share this Mediterranean Tuna Cakes With Citrus Mayonnaise recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons fat-free mayonnaise
1 tablespoon nonfat milk
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/8 teaspoon ground cumin
3/4 lb tuna steak, finely chopped
3/4 cup finely chopped red bell pepper
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon dry breadcrumbs
1 tablespoon finely chopped onion
1 tablespoon fat-free mayonnaise
1 teaspoon lemon juice
1/8 teaspoon salt
2 tablespoons dry breadcrumbs
1 teaspoon olive oil
cooking spray

Steps:

  • To prepare mayonnaise, combine first 5 ingredients in a small bowl. Cover and chill.
  • To prepare tuna cakes, combine tuna and next 8 ingredients (tuna through salt) in a bowl; stir until well-blended. Divide tuna mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Dredge patties in 2 tablespoons breadcrumbs.
  • Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot. Add patties, and cook 3 minutes on each side or un-til browned. Serve with mayonnaise.

Nutrition Facts : Calories 173.9, Fat 6, SaturatedFat 1.4, Cholesterol 33.6, Sodium 236.4, Carbohydrate 7.8, Fiber 1.2, Sugar 2.7, Protein 21.1

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