Yellowfin Tuna Fish Cake
Who’d have thunk Uncle Charlie (the tuna guy) got all fancy? So, I got this recipe from my cousin (thanks jay), and loved it so much I had to make it. I think I slightly altered it, because I can’t quite remember everything he told me, but I could be wrong. Regardless, it was still yums. It’s pretty simple and quick to make, so once again, I made dinner tonight. heh. I’m two for two.
Yellow Fin Tuna Fish Cake:
- 2 cans of Starkist Yellowfin Tuna w/Lemon Dill in Olive Oil
- 1/4 finely diced onion
- 1/8 c. diced water chestnuts
- 1/3 c. Italian bread crumbs
- 1 tbsp. mayonnaise
- 1/4 c. grated mozarella cheese
- 1 egg
- 3 tbs. olive oil (or enough to cover the bottom of your frying pan)
-Start of with mixing the tuna, diced onion, mayo, mozarella and water chestnuts together until well mixed. Then add Italian bread crumbs and egg. Mix until all ingredients look mushed together. Take about a tablespoon of mixture and roll into a ball, then flatten out to about 1/2 in. thick patties. Place olive oil in frying pan and set to med heat. Once hot, place patties in pan and brown (about 4-5 min each side).
Then serve it up with either your favorite tartar sauce or I’ve been told a cocktail sauce goes well with it, too. This made about 20 semi-mini patties.
Although I’m feeling a little under the weather, I’m glad I got to have some of this tonight. I can sleep happily now.