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Tuna
4
10 minutes
10 minutes
One taste of our fresh tuna cakes recipe and you’ll never go back to using canned tuna! We've updated the classic tuna cakes recipe using our high quality ahi tuna which keeps the tuna cakes light, moist and juicy. Another update we've made to the traditional tuna patties recipe is going light on the panko or crackers so our luscious tuna really shines. You can adapt our tuna cakes recipes with your family's favorite herbs or spices: try adding a shake of Old Bay seasoning, a spoonful or two of hot sauce or lemon or lime zest to the mix before shaping.
2 x 8-ounce Ahi Tuna Steaks, finely diced into ¼ inch pieces
2 eggs, beaten, plus 1 extra egg, beaten, for breading
squeeze of fresh lemon juice
Heat the vegetable oil over medium heat in a skillet to come ¼ inch up the side of the pan. When hot, carefully add the tuna cakes, being careful not to overcrowd the pan. Cook for 3 minutes on one side, then flip and cook another 2-3 minutes. Brown the sides for 1 minute. Set aside on a wire rack while you finish cooking the rest. Enjoy!