Sunday, January 5, 2014

Tuna Cakes

I really wanted crab cakes but didn't want to pay the price for them. After all, my New Year's resolution is to save more. So I made Tuna Cakes to satisfy the craving... and yes, these tuna cakes are very tasty indeed.

15 oz (2-3 cans) tuna
1 lg egg
4 tbsp olive oil, divided 
1 tbsp plain greek yogurt
1 tbsp mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/4 cup chopped parsley (or 1 tbsp dried)
1 tbsp flour (optinal, or substitute with coconut, soybean, or almond flour for low-carb)
1 tsp lemon juice

In a small bowl whisk the egg, half of the olive oil, yogurt, mustard, Worcestershire sauce until smooth. 

In a medium bowl lightly toss the tuna with the flour, parsley, Old Bay, and lemon juice.

Gently fold in the wet mixture in with the tuna mixture. 

Scoop the tuna mixture and form into four patties; lightly pack them.

In a large pan, heat remaining olive oil until shimmering. Add the tuna cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Optional: sprinkle additional Old Bay on each side.

Serve the tuna cakes with lemon wedges and mustard. 

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