Tuna Cake With Pimento
"This tuna cake recipe was just a last resort dinner. I was amazed at how simple it was and how cost friendly it was. Full of flavor and great consitancy. It can be made lower in fat simply by browning them instead of frying them."
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
8-12 cakes (depending on size)
- Serves:
- 2-4
ingredients
- 2 (6 ounce) cans albacore tuna
- 1⁄4 cup Italian seasoned breadcrumbs
- 1⁄4 cup pimiento, drained
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 3 scallions
- 1⁄4 - 1 cup vegetable oil
directions
- Combine all of the ingredients.
- Heat oil over medium-high heat in a meduim skillet or pan.
- When oil is hot, form the tuna mix into small patties and cook a few at a time flipping once when they become golden and crispy.
- Tip: I put my oven on warm and put the cooked tuna cakes on a dish lined with paper towel until all of the cakes are finished.
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RECIPE SUBMITTED BY
I first started cooking with my Mom-mom. She always makes the most delicious traditional hungarian/romanian food. Every recipe I make is to help get myself closer to making those authentic dishes. As of right now, I am the designated "baker" in the family. I'm always the one making birthday cakes, holiday cookies, or any other dessert or baked goods. I also love doing roasts or anything in the oven. However, the stovetop and I are sworn enemies! Haha. I'm always looking for new recipes to keep things exciting.
