Tuna Cakes with a Kick (05.29.12)

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by Jennifer Burns, Dan’s Market

  • 2 cans (7 1/2 oz.) tuna, drained
  • 1/4 onion, finely diced
  • 1/2 jalapeno, finely diced
  • 1/4 cup mayonnaise
  • 2 eggs, slightly beaten
  • 2 tablespoon lemon or lime juice
  • 1 cup bread crumbs
  • 3 teaspoons olive oil
  • Salt and Pepper, to taste
  • 1 tomato, sliced

Combine tuna, onion, mayonnaise, egg, lemon or lime juice, bread crumbs, salt and pepper in bowl. Mix well.

Heat the oil in a skillet over medium heat, form the tuna mixture into small cakes. Cook the cakes 3 to 4 minutes on each side until golden brown.

To serve, plate a couple tuna cakes, top with tomato slices and the Creamy Jalapeno Dill Sauce.

Creamy Jalapeno Dill Sauce

  • 1 cup sour cream
  • 1/2 jalapeno, finely diced
  • 1/2 teaspoon dill seeds
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste

Combine all ingredients in a bowl. Refrigerate for at least an hour for best flavor.