Found this recipe in "The Metro St. Louis Guide to Smart Parenting" as a kid-friendly healthy recipe. Very simple and very tasty! The sauce rEALLY makes the recipe! The soy and panko give a nice twist to the familiar boring tuna cakes of yesteryear. Can be used as a main dish or as an appetizer. NOTE: Due to the concensus of reviewers, I have decreased the original 1/4 cup soy sauce to 1.5 tablespoons.
- 1 (6 ounce) can tuna in water, drained
- 1 1⁄2 tablespoons low sodium soy sauce
- 2 eggs, beaten
- 1⁄4 teaspoon pepper (or more to taste)
- 1⁄2 small white onion, minced
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1⁄2 cup mayonnaise
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon lemon pepper
- 1 tablespoon lemon juice
- 2 dashes Tabasco sauce
- 2 tablespoons sesame oil
- Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
- Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
- In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
- Place dipping sauce in a sandwich size Ziplock baggie.
- Heat oil in large pan.
- Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
- When browned on each side, remove and place on a paper towel to drain off excess oil.
- Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.