White Albacore Tuna Cakes with Sriracha Lemon Mayo
Monday, April 10, 2017
Hi, guys! I'm here today with a delicious recipe that can help you celebrate Earth Day, too! These White Albacore Tuna Cakes have only 6 ingredients to really let the fish shine. You can serve them with a side of veggies or over a salad drizzled with this tangy Sriracha lemon mayo. Yum! It's an affordable and easy way to get dinner on the table; They can even be made the day before.
I'm using a Wild Selections® Solid White Albacore Tuna in Water, but this is not your ordinary canned tuna. These little cans are packed with huge pieces of delicious, flaky tuna. There was hardly any water to drain!
Wild Selections is the only full line of Marine Stewardship Council (MSC) certified sustainable seafood. The blue MSC eco-label tells you the fish in your can comes from well managed fisheries and healthy fish stocks + All tuna is Non-GMO Project Verified.
You can even trace where the fish in your can was caught! Visit Wild Selections, click on Trace My Catch, and enter the product code on your can. I love the much-needed transparency this company brings to the market.
On top of all that, they donate $.13 to the World Wildlife Fund for marine conservation and fishery improvement projects with every can you purchase. Wild Selections is the only brand to “pay it forward” and act on its belief to take care of the oceans for the future, not just fishing sustainably in the present. You can feel good about choosing this tuna for your Earth Day dinner (Coming up on 4/22!)
Simple all-natural ingredients and delicious taste make these Tuna Cakes shine.
If you have a cast iron skillet, I recommend using that with a few tablespoons of olive oil in the bottom. Make sure to pre-heat your skillet somewhere between Medium and Medium-Low. You want these to cook through before that delicious crust burns.
Another tip: Let them sit! Moving them around in the pan too much is not a good thing.
You can make these the day before if you know you'll have a hectic day ahead. Once you scoop (or form them with your hands), cover the tray with plastic wrap and refrigerate. They'll be ready to drop into the pan when you are.
White Albacore Tuna Cakes with Sriracha Lemon Mayo
Ingredients:
Directions:
1. Drain the tuna and scoop it into a large mixing bowl.
2. Mix together the tuna, panko, parsley, 1/2 cup of the mayo, egg, and old bay seasoning gently. You want to retain large chunks of the tuna.
3. Using a large ice cream scoop, scoop out 8 full, firm tuna cakes, placing them on a baking sheet. Cover with plastic wrap and refrigerate for at least an hour. Can be left overnight for a quick meal the next day.
4. Pre-heat a few tablespoons of olive oil in a cast iron skillet until hot. Place the tuna cakes in the oil and use a spatula to flatten the tops a bit.
5. Cook through for 3-4 minutes on each side, then remove from pan onto paper towels.
6. In a small bowl, whisk the last 1/2 cup of mayo, lemon juice, and Sriracha together. You can add more Sriracha if you like it spicy. :)
7. Plate your tuna cakes with a side of veggies or over a salad and drizzle on the mayo mixture to taste.
I hope you enjoy this recipe as much as we did. Learn more about Wild Selections here. They make it easy to celebrate Earth Day 2017!
PIN ME:
What are you doing for Earth Day? Will you be making this recipe? I love to read your comments!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
On top of all that, they donate $.13 to the World Wildlife Fund for marine conservation and fishery improvement projects with every can you purchase. Wild Selections is the only brand to “pay it forward” and act on its belief to take care of the oceans for the future, not just fishing sustainably in the present. You can feel good about choosing this tuna for your Earth Day dinner (Coming up on 4/22!)
Simple all-natural ingredients and delicious taste make these Tuna Cakes shine.
There are a few tricks to making these so thick and getting the perfect crispy crust going.
If you have a cast iron skillet, I recommend using that with a few tablespoons of olive oil in the bottom. Make sure to pre-heat your skillet somewhere between Medium and Medium-Low. You want these to cook through before that delicious crust burns.
Another tip: Let them sit! Moving them around in the pan too much is not a good thing.
You can make these the day before if you know you'll have a hectic day ahead. Once you scoop (or form them with your hands), cover the tray with plastic wrap and refrigerate. They'll be ready to drop into the pan when you are.
White Albacore Tuna Cakes with Sriracha Lemon Mayo
Ingredients:
- 16 oz. (4 cans) Wild Selections Albacore Tuna in Water
- 1/2 c. panko bread crumbs
- 1/4 c. flat leaf parsley, chopped
- 1 c. mayonnaise, divided
- 1 egg
- 1/4 tsp. Old Bay seasoning
- 2 Tbsp. lemon juice
- 1 tsp. Sriracha
Directions:
1. Drain the tuna and scoop it into a large mixing bowl.
2. Mix together the tuna, panko, parsley, 1/2 cup of the mayo, egg, and old bay seasoning gently. You want to retain large chunks of the tuna.
3. Using a large ice cream scoop, scoop out 8 full, firm tuna cakes, placing them on a baking sheet. Cover with plastic wrap and refrigerate for at least an hour. Can be left overnight for a quick meal the next day.
4. Pre-heat a few tablespoons of olive oil in a cast iron skillet until hot. Place the tuna cakes in the oil and use a spatula to flatten the tops a bit.
5. Cook through for 3-4 minutes on each side, then remove from pan onto paper towels.
6. In a small bowl, whisk the last 1/2 cup of mayo, lemon juice, and Sriracha together. You can add more Sriracha if you like it spicy. :)
7. Plate your tuna cakes with a side of veggies or over a salad and drizzle on the mayo mixture to taste.
Yield: 4
White Albacore Tuna Cakes with Sriracha Lemon Mayo
These White Albacore Tuna Cakes have only 6 ingredients to really let the fish shine. You can serve them with a side of veggies or over a salad drizzled with this tangy Sriracha lemon mayo. Yum! It's an affordable and easy way to get dinner on the table; They can even be made the day before.
ingredients:
- 16 oz. (4 cans) Wild Selections Albacore Tuna in Water
- 1/2 c. panko bread crumbs
- 1/4 c. flat leaf parsley, chopped
- 1 c. mayonnaise, divided
- 1 egg
- 1/4 tsp. Old Bay seasoning
- 2 Tbsp. lemon juice
- 1 tsp. Sriracha
instructions:
How to cook White Albacore Tuna Cakes with Sriracha Lemon Mayo
- Drain the tuna and scoop it into a large mixing bowl.
- Mix together the tuna, panko, parsley, 1/2 cup of the mayo, egg, and old bay seasoning gently. You want to retain large chunks of the tuna.
- Using a large ice cream scoop, scoop out 8 full, firm tuna cakes, placing them on a baking sheet. Cover with plastic wrap and refrigerate for at least an hour. Can be left overnight for a quick meal the next day.
- Pre-heat a few tablespoons of olive oil in a cast iron skillet until hot. Place the tuna cakes in the oil and use a spatula to flatten the tops a bit.
- Cook through for 3-4 minutes on each side, then remove from pan onto paper towels.
- In a small bowl, whisk the last 1/2 cup of mayo, lemon juice, and Sriracha together. You can add more Sriracha if you like it spicy. :)
- Plate your tuna cakes with a side of veggies or over a salad and drizzle on the mayo mixture to taste.
Calories
595.27
595.27
Fat (grams)
46.57
46.57
Sat. Fat (grams)
7.90
7.90
Carbs (grams)
11.12
11.12
Fiber (grams)
0.83
0.83
Net carbs
10.29
10.29
Sugar (grams)
1.59
1.59
Protein (grams)
30.86
30.86
Sodium (milligrams)
970.53
970.53
Cholesterol (grams)
117.24
117.24
This nutritional info is automatically generated from a database and may not represent the actual nutritional information of the ingredients you use.
©2017 Southern Mom Loves. All rights reserved.
I hope you enjoy this recipe as much as we did. Learn more about Wild Selections here. They make it easy to celebrate Earth Day 2017!
PIN ME:
What are you doing for Earth Day? Will you be making this recipe? I love to read your comments!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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