Tuna Cakes 2 (7-ounce)cans albacore tuna, drained well and shredded by hand 2 green onions, chopped fine 2 teaspoons Dijon mustard 2 large eggs, beaten 1 teaspoon lemon juice 1/2 teaspoon Old Bay seasoning 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup Panko bread crumbs, divided Olive oil, for sauteing Place the tuna,Old Bay, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 patties and set aside on wax paper lined half sheet pan. Allow to rest for 15 minutes in refrigerator. Place the remaining bread crumbs into a pie plate. One at a time, coat each patty in the panko on all sides. Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the cakes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving
Posted on: Sat, 19 Jul 2014 16:46:15 +0000
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