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Tuna Cakes


This is a recipe that I decided to put together using the ingredients that I normally employ to make crab cakes. I was delighted to discover that the same method creates absolutely delicious tuna cakes as well. In this recipe, I use chunk light skipjack tuna. I choose this variety consistently because the tuna is species specific, dolphin safe, and free school caught. It is also absolutely delicious tuna.

2-7oz cans of tuna - well drained
5 mini bell peppers – cleaned – seeded – diced
3 scallions – well rinsed – thinly sliced
2 eggs
1 c. mayonnaise
1 tbsp. garlic powder
¼ tsp. cayenne pepper
½ to 1c. garbanzo bean flour
2 tbsp. olive oil

After the tuna has been well drained, combine it with all of the other ingredients, excluding the flour and the olive oil, in a medium sized mixing bowl. Cover the mixture, and allow it to rest in the refrigerator for two to twenty-four hours.

When the mixture is removed from the fridge, drain off any excess liquid that has appeared in the bowl. Add one half cup of the flour and combine well. If the mixture still appears very wet and does not hold together well, continue adding the other half-cup of flour until the mixture can be formed into cakes.

Heat one tbsp. of the olive oil, in a large skillet, on medium heat. Add half of the tuna mixture to the skillet in the shape of two-inch patties, or cakes. Cook the cakes for about three minutes on each side, until they are golden brown. Remove the cakes to a paper towel to drain and cook the second batch.

Homemade Tartar Sauce:

1 c. mayonnaise
1 tsp. lemon juice
¼ c. dill pickle relish

Combine the ingredients well in a small bowl and serve.


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