Inspired by crab cakes! For crab cake-style tuna cakes, you can use any veggies you like. I used onion and red bell pepper in these, but in the past I’ve used just about anything you can think of – green bell pepper, carrot, celery, and/or corn are all great. I like to wrap and freeze them individually so they’re easy to pull out and defrost for a quick meal; they make a great lunch on a bed of lettuce.
For the tuna cakes with red pepper: Heat olive oil in a medium skillet over medium heat; add onion and red pepper and cook until softened and starting to brown, about 7 minutes, stirring occasionally. Then add garlic and cook 2 minutes, stirring frequently. Remove from heat and allow to cool.
Mix together the cooled onion mixture, egg, tuna, breadcrumbs, salt, and pepper.
Form the mixture into 4 patties. Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat. Add the patties and fry until golden brown on both sides, about 2 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.
Serve with quick remoulade sauce.
For the quick remoulade sauce: Stir together all ingredients; store refrigerated until serving.
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These were so delicious! I’m generally not a big fan of tuna, so was skeptical, but these are a must-make. I am so glad we gave them a try and we’ll definitely be adding them to our menu rotation.
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