Fresh tuna makes all the difference in this recipe and is worth the expense. Pulse it about 5 times in the food processor to finely chop.
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free milk
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/8 teaspoon ground cumin
3/4 pound tuna steaks, finely chopped
3/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh or 1 teaspoon dried 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
How to Make It
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.
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These were awesome!! I did make several changes, though. 1st I omitted the mint and the red pepper and I substituted green onion for yellow onion as I think that the more delicate taste of green onion compliments the tuna a little better. Then I added some lemon zest, about 1 tsp., about 1/2 tsp McCormick Perfect Pinch Lemon Herb seasoning and a dash of cayenne pepper. I added more dry bread crumbs than was call for in the recipe so that they would hold together well. I also used more breadcrumbs than called for to roll them in. We decided to grilled them on a grill pan on the grill, something that I highly recommend, as the grill added flavor that you just can't get from a skillet. Finally, my husband sprayed the tops with a little cooking spray so that the bread crumbs on top were just slightly crispy, this is another step that I highly recommend.
I've been wanting to make some crab/tuna/something cakes for a while and I'm glad I started with this recipe! So good and so easy. I used panko bread crumbs in the mixture for better binding and then coated with a lot of regular bread crumbs and didn't have any troubles with them falling apart. And yes the mayo makes it super yummy!
Yummy! I've made this many times and they are yummy served on top of salad or rice. They are crumbly when you assemble but then stick together when fried. The mint is a must! Can be made in advance and cooked later.
Loved this! It's wonderful, easy to do, fresh and tasty! by mistake I added basil instead of cilantro... woops! but it was great anyways... the combination with the mint was just perfect. Definitely a repeat!
This was just OK to me, but the friend I made it for loved it and asked for the recipe. However, I thought the tuna cakes needed a little more flavor. Also, as many have mentioned here, they were impossible to keep together and kept falling apart.