Spicy Tuna Cakes Recipe 445

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
• Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.
• Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.

Steps:

• Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine. Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. (Not sure if you've added enough salt and pepper? Take a small portion and fry up a little pancake to see if the seasoning is right!) I use my hands to mix everything together because that way I can make sure that the fish chunks aren't overly broken up. Scoop a quarter cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon. Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly. Transfer the cakes to a wire rack to cool. The easiest way I've found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter. Voilà! Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth. They're fantastic right out of the oven. Alternatively, store them in the fridge, and when you're ready to eat, skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you're good to go.

Steps:

• Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
• Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
• Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

Steps:

• Mix all ingredients like you would if you were making a meatloaf.
• Shape into patties.
• Dredge patties in the cornmeal mixture and fry until crunchy.
• Serve with a Sauce of your choice or eat them like a sandwich on a toasted Bun.