These tuna cakes are like a crab cake but without the price tag. They are incredibly easy to make and so good. They are a great appetizer and are perfect for parties.
For this recipe, I use Rio Mare Tuna. It is high-quality and it’s Italy’s number one brand in tuna. Its flavor and texture is incredible and it’s packed in olive oil.
You can purchase the tuna on Amazon and get a taste of Italy right in your kitchen!.
Recipe below and on my website www.miciamammas.com
Tuna Cakes
(About 15 cakes)
1 (4.2 oz) and 1 (2.3 oz) can Tuna, mashed
3 (8 oz.) Potatoes
3 tbsp. Parsley, chopped
1 lemon, zested and juiced
1 tsp. Salt
¾ tsp. Pepper
2 ½ tbsp. Capers, chopped
¾ cups Bread Crumbs
1 Egg, beaten
3 tbsp. Pepperoncini in vinegar, drained and diced
2 tbsp. Mayo
Olive Oil to Fry
Dressing
⅓ cup Mayo
1 tsp. Caper, chopped
½ lemon, juiced
1 tsp. Parsley, chopped
1 tsp. Pepperoncini in vinegar, chopped plus 1 tsp. of the vinegar
Pinch of salt and pepper
Method
Peel the potatoes and cut into cubes. Put into a pot and cover with water. Bring to a boil and cook until the potatoes are tender. Drain and cool. Put the potatoes through a potato ricer to mash.
In a bowl add the tuna, potatoes, parsley, lemon zest and juice, salt, pepper, capers, 1/4 cup breadcrumb, egg, pepperoncini, and mayo.
Mix well. Put a piece of parchment paper on a baking sheet, roll the crabcake mixture into little cakes. About 2 tablespoons each.
Heat up olive oil in a pan.
Place the cakes in the olive oil, working in batches.
Cook on each side.
In a small bowl mix the mayo, lemon juice, capers, parsley, pepperoncini, vinegar, and a pinch of salt and pepper
Once the crabcake is golden brown on each side. Remove from the pan. Top with the dressing. Serve.