Food Recipes Tuna Cakes With Rémoulade 4.8 (5) 1 Review These crispy cakes are your new favorite use for canned tuna. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines and Betty Gold Betty Gold With more than a decade of experience writing and editing food and nutritional content, Betty Gold is the former senior digital food editor at Real Simple and acting senior food editor at Well+Good. Betty has also spent time working in product analysis at Good Housekeeping and in food production on The Martha Stewart Show. Highlights: * Bachelor of Science in Food Studies & Nutrition from New York University * Industry professional for 11 years * Served on mastheads at Food Network, Bon Appetit, and Good Housekeeping Magazines * Worked in publications department at James Beard Foundation Real Simple's Editorial Guidelines Updated on November 10, 2020 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 15 mins Total Time: 15 mins Servings: 4 Jump to Nutrition Facts 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? 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) Directions 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. 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. Whisk together parsley, relish, mustard, hot pepper sauce, and remaining ⅔ cup mayonnaise in a small bowl. Serve with tuna cakes. Print Nutrition Facts (per serving) 949 Calories 82g Fat 24g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 949 % Daily Value * Total Fat 82g 105% Saturated Fat 12g 60% Cholesterol 74mg 25% Sodium 1566mg 68% Total Carbohydrate 24g 9% Protein 24g Calcium 35mg 3% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.