Tuna Cakes With Rémoulade

Name: Tuna Cakes With Rémoulade
Total time: 15 min
Ingredients: 1 can (12-oz.) solid white tuna in spring water, drained and flaked; ½ cup chopped scallions (from 6 scallions); ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 ½ cups panko (Japanese-style breadcrumbs), divided; 1 ⅔ cups mayonnaise, divided; 3 tablespoons canola oil; ¼ cup chopped fresh flat-leaf parsley; ¼ cup dill pickle relish; 1 tablespoon coarse-grained mustard; 1 teaspoon hot pepper sauce (such as Tabasco Pepper Sauce)

5 Ratings
1 Review

You just found your new favorite use for canned tuna.

By Robin Bashinsky

By Betty Gold

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Credit: Greg DuPree

Recipe Summary test

hands-on:

15 mins

total:

15 mins

Servings:

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Who knew canned tuna could taste—and look—this gourmet? Here, you'll stir solid white tuna meat with fresh scallions, Panko-style breadcrumbs, and creamy mayo before forming the mixture into patties and lightly sautéing them in oil until golden brown. The real magic is in the rémoulade, a perfectly balanced salty-creamy-tangy sauce made from parsley, relish, mustard, hot pepper sauce, and (of course) more mayonnaise. Because who says you can't have a little summery fried fish moment all year-round?

Directions

Step 1
Place tuna, scallions, salt, pepper, 1 cup of the panko, and 1 cup of the mayonnaise in a medium bowl. Stir until combined, and form into 4 (¾-in.-thick) patties. Place remaining ½ cup panko in a shallow dish. Dredge patties in panko, pressing lightly to adhere.

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Step 2
Heat oil in a large nonstick skillet over medium. Add patties; cook, turning occasionally, until golden-brown on both sides, 7 to 8 minutes. Remove from heat, and drain on paper towels.
Step 3
Whisk together parsley, relish, mustard, hot pepper sauce, and remaining ⅔ cup mayonnaise in a small bowl. Serve with tuna cakes.

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Anonymous

06/17/2020

Anonymous

06/17/2020

wls74097defe76b

04/01/2020

These were FABULOUS! Easy and delish. I used what I had on hand so: 2 (7 oz.)cans tuna in water.; 1/2 finely chopped onion; sweet pickle relish, chipolte hot sauce. Dried parsley, pretty fresh, about less than 1/3 c. No added salt and plenty of freshly ground pepper. Olive oil instead of canola. These were large and savory and so delish. Highly recommend. And SIMPLE! I've already shared the recipe with 3 friends! Very yummy and Satisfying. I also used Hellman's Mayo. You know what they say about that! (Bring out the Hellman's and bring out the best!) Make this. You will not be disappointed.

Anonymous

04/01/2020

Anonymous

06/13/2018

Anonymous

06/13/2018

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Tuna Cakes With Rémoulade

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Tuna Cakes With Rémoulade

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Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews for Tuna Cakes With R&eacute;moulade

All Reviews for Tuna Cakes With Rémoulade