Tuna Cakes with Creole Mayonnaise

3 Reviews
ADD YOUR REVIEW
Total Time
36 Mins
Yield
Makes 8 servings
March 2011
RECIPE BY Southern Living

These Tuna cakes with Creole Mayonnaise make an easy and appetizing dinner.

Ingredients

  • 2 (12-oz.) cans solid white tuna in spring water, drained well*
  • 1 1/4 cups Italian breadcrumbs
  • 2 large eggs, lightly beaten
  • 2 teaspoons lemon zest
  • 2 teaspoons Dijon mustard
  • 1 cup mayonnaise, divided
  • 1 1/4 teaspoons Creole seasoning, divided
  • 1/4 cup olive oil
  • 1 teaspoon lemon juice

How to Make It

Step 1

Drain and rinse tuna. Place tuna and breadcrumbs in a large bowl; stir in eggs, lemon zest, mustard, 1/3 cup mayonnaise, and 1 tsp. Creole seasoning. Shape mixture into 8 (3-inch) patties.

Step 2

Cook 4 patties in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden; drain on paper towels. Repeat with remaining tuna cakes and oil.

Step 3

Combine lemon juice and remaining 2/3 cup mayonnaise and 1/4 tsp. Creole seasoning. Serve with hot tuna cakes.

Step 4

*5 (5-oz.) cans solid white tuna in spring water, drained well, may be substituted.

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Ratings & Reviews

Katrna's Review

Katrna
May 14, 2011
N/A

peaches09's Review

peaches09
April 18, 2011
I, too, was disappointed. The texture of the patties was soft rather than crisp on the outside, which we prefer. The patties had too much breading (1-1/4 cups) and little taste of tuna. The sauce was okay, but not special. I prefer our old tuna croquettes recipe.

LouiesMom's Review

LouiesMom
April 12, 2011
Mediocre cakes and mediocre sauce. I didn't find these spicy enough and didn’t care for the texture, which I found too soft. Some celery, onions and/or peppers would have helped the texture issue. I also thought the sauce was boring. Would have to do quite a bit of modifying to make these worthwhile. I used Emeril's Essence for my seasoning, which may not have been the best choice, although I love it for seasoning everything else. I did like the idea of the lemon zest/juice, the Dijon and the Creole seasoning, but I'm not sure if I would try these again.