Best 7 Tuna Cakes With Mustard Mayo Recipes

EASY TUNA PATTIES

Steps:

• Preheat the oven to the "keep warm" setting (150-170 degrees F).
• In a medium bowl, use a fork to mix together the tuna, mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper, and parsley.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Measuring 1/4 cup of the mixture for each cake, fry the patties until golden brown, about 3 minutes per side.
• Fry 4 patties at a time, keeping the cooked tuna cakes in a warm oven while you fry the second batch.
• Serve immediately.

TUNA CAKES

Steps:

• In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together.
• Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes.
• In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs.

SPICY CANNED TUNA FISH CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
• Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.
• Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.

TUNA CAKES WITH MUSTARD MAYO

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.

CRISPY TUNA CAKES WITH LEMON CHILI MAYO

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.

EASY TUNA CAKES

Steps:

• In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
• Divide mixture into eight portions; shape into 2-inch balls.
• Roll balls in remaining bread crumbs.
• Flatten to 1/2 inch thickness.
• In a large nonstick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown.

PANKO TUNA CAKES W/ SOY AND MUSTARD

Steps:

• Beat the egg first, them mix together all the ingredients except the butter. Mix together very well.
• Take and make 6 small patties and compress them really well, make sure they are crumbly or they will fall apart. If the mix is too dry add a splash of milk at a time till its wetter. This recipe was not too dry for me.
• Melt butter in a skillet on medium heat and cook the cakes till browned.
• Enjoy!