Mediterranean Tuna Cakes with Citrus Mayonnaise

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!

This is one of my favorite recipes to serve in the summer. 3/4 cup chopped red pepper is overpowering so I cut back to 1/4 cup, but otherwise this recipe is spot on.

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.

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.

This was my first time making tuna cakes, and my roommate and I absolutely fell in love with it! It is full of flavor and pretty easy to make. Definitely recommend it!