It’s HOT right now. As in, 75 degrees F (23 C). And it’s mid-January. Oh how I love living on the Central Coast. In Toronto right now it’s 21 F (-6 C) and snowing.
This past weekend we had a bonfire on the beach, went for a bike ride up on the cliffs by the ocean, and basically enjoyed this lovely summery weather we’ve been having. Try not to be too jealous.
And lighter, spring-timey meals have suddenly become more attractive. As has the unheated outdoor pool in our apartment complex.
Technically, these are called tuna CROQUETTES. But for some reason, the word “croquettes” sounds to me really hokey and old-fashioned. It might just be me. Anyway, these easy tuna cakes have become a regular in my kitchen repertoire, for several reasons:
- They’re light and a nice alternative to meat, especially as we’ve been trying to eat lighter after the New Year =).
- They’re SUPER easy and fast to make and can be mixed up in one bowl, but you get a home-cooked meal instead of prepackaged junk.
- They use panko breadcrumbs, and everything is better with panko.
- They use canned tuna, which I ALWAYS have in the house. But are quite elegant, not what you’d expect from canned tuna. Would even make nice appetizers.
So without further ado, here’s the recipe from Mr. Alton Brown!
Tuna Cakes (or Croquettes)
Serves 2 as a light meal with a salad.
1 7-oz can of tuna
2 tsp dijon mustard
2 green onions, chopped
1/4 cup panko breadcrumbs + another 1/2 cup for breading
salt and freshly cracked black pepper
squeeze of lemon juice
Mix together tuna, mustard, onions, eggs, 1/4 cup breadcrumbs and lemon juice in a medium bowl. Season with salt and pepper.
Using your hands, pat into 6-8 patties. Roll in remaining breadcrumbs. Place on a flat dry surface for 15 minutes (this allows them to firm up and the breadcrumbs to absorb excess moisture).
Heat a tablespoon or two of olive oil over medium heat. Fry tuna cakes about 3 minutes per side until golden brown and cooked through.
Serve with tartar sauce and wedges of lemon.