Recipe by jennifer in new jersey
Easy tuna cake to make for my 3 yr old that she really enjoys and I do as well. Suggest only using the good chunk tuna as the flavor is not so fishy and the texture is more firm. She prefers extra cheese so amounts obviously can vary Olive oil can be subbed for egg but using mayo gives it an off taste. Hope you find it enjoyable as well.
Top Review by ITRIEDIT
I tried it and this was fantastic. These are pretty much the exact ingredients I had in the house and this saved me a trip to the store today. The only thing I different was I added onion with the garlic saute' and I didn't have any breadcrumbs, so I put Ritz crackers in the food processor and voila! Thanks for posting.
- 1 (6 ounce) canchunk tongol tuna in water
- 1 medium egg
- 1⁄3 cup plain breadcrumbs
- 1⁄3 cup good shaved parmesan cheese
- 1⁄2 garlic clove, minced
- 1 tablespoon olive oil (may need more for sauteeing)
- 1⁄2 teaspoon dried basil
- 1⁄8 teaspoon fine sea salt
Directions See How It's Made
- Sauté minced garlic in olive oil till slightly browned; not burned.
- In mixing bowl, mix tuna, egg, cheese, breadcrumbs, basil and sea salt.
- Meanwhile, remove garlic from pan and add to tuna mixture; mixing everything well but trying to leave some chunks of tuna in tact.
- Form into patties of desired size.
- Sauté in pan of olive oil that garlic was sautéed in (may have to add more oil) until cakes are nicely browned on outside and crispy.