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Lemony Tuna Cakes
2 cans fishwife tuna
1/2 onion diced small and sautéed in olive oil
2 lemons juice + zest
2 tablespoons dijon mustard
1/4 cup kewpie mayonnaise
1 egg + 2 eggs for breading
2/3 cup panko bread crumbs + 1 cup for breading
1/4 cup chopped herbs (I like parsley, dill, tarragon or whatever’s around)
salt + pepper to taste
1 cup all purpose flour
1/2 cup neutral oil for frying
Mix the tuna, sautéed onion, lemon juice + zest, mustard, mayonnaise, 1 egg, 2/3 cup panko, chopped herbs, salt and pepper in a medium size bowl until combined. Shape mixture into small patties about 3 inches in diameter, the recipe should make about 10 cakes. (If the mixture is loose, chill in the refrigerator for 30 minutes before breading to make the process a little easier). Once all the cakes are formed, set up a breading station with three separate bowls (or I like to use cake pans), one with the 1 cup flour, one with the remaining 2 eggs, and one with the remaining 1 cup panko. Bread the cakes one by one first coating with flour then egg then panko. Once all the cakes are breaded heat a medium sized cast-iron skilled with the neutral oil over medium heat. Slowly fry the fish cakes in the heated oil; it should sizzle when the cake first touches the oil and the oil should reach half way up the fish cake. Cook the cakes until golden brown and serve with garlic aioli.