Tuna Cakes with Creole Mayonnaise
These Tuna cakes with Creole Mayonnaise make an easy and appetizing dinner.
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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peaches09's Review
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
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.
Katrna's Review