Recipe by Artboy34
Tasty tuna cakes, with a subtle. spicy blend of cheese and mustard to keep things interesting. I needed to find a low-carb alternative to the tuna noodle casserole the rest of my family was having, so I came up with these. Mission accomplished!
Top Review by windhorse23
I needed to make more than 2 tuna cakes, so I doubled everything and I was pretty generous with the mayo. As a result, I had trouble with the part where you press the cakes into the extra pork rinds. Solution: add the extra pork rinds to the mixture. I did have a bit of trouble with them holding together, but I found that the batter that sat while the first batch was cooking held together better. This made a lot of tuna cakes, and I could easily have gotten away with 3 cans of tuna and then improvised about the egg. I found these were very tasty and helped fill the void left by my favorite tuna cakes recipe #47504. I will make these again. Thank you Artboy34.
- 2 (6 ounce) cans tuna
- 1 egg
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1⁄4 cup shredded cheddar cheese
- 3⁄4 cup pork rind, crushed, divided
Directions See How It's Made
- Mix tuna with egg, mayonnaise, mustard,cheese, and 1/2 cup of the pork rinds in a large bowl, being sure to break up tuna into finer pieces. If mixture seems too dry, add a little more mayonnaise.
- Form patties with the mixture and press into reserved pork rinds on each side to coat.
- Fry in medium hot oil until golden, about 4-5 minutes per side.