I love crab cakes. But I don’t love the cost. Real crab can be very expensive so when I was in the mood for them the other day, I decided to make Tuna Cakes instead.
These tuna cakes can be made as the recipe states, or if you like things a little hotter, add in a finely diced jalapeno pepper. If you deseed it and remove the rib the pepper will be on the mild side. Or keep a few seeds in if you wish. It’s totally customizable.
- Don’t break the tuna up as much as you would for a tuna sandwich. Leave some chunks in there as well.
- Measure, combine and mix all the ingredients leaving the tuna for last. Fold the tuna in gently.
- The cakes are on the wet side. You can add more breadcrumbs if you feel they are TOO wet, however you really want to taste the tuna (or crab) and not be bombarded with a breadcrumb taste.
- After I combined all the ingredients, I made 7 rather large tuna cakes using 1/3 cup measuring cup, placed them on a baking sheet lined with parchment paper and placed them in the fridge for at least 30 min. Feel free to make them smaller for appetizer size, you should get at least 15. Refrigerating them is key to them staying together in the pan.
- I am not a huge fan of hot tuna. I have found these tuna cakes have the best flavor when they are between room temperature and warm.
To top these tuna cakes, I also whipped up a Sriracha Aioli Sauce. I decided to make this instead of the more common tartar sauce. It has a nice bite to it and goes so well with the tuna.
The main ingredients of traditional Sriracha sauce are chili peppers, sugar, salt, garlic and distilled vinegar. It is combined with a little mayo, lime juice, garlic and salt and pepper to make a Sriracha Aioli sauce. I think I could drink it.
So the next time you are in the mood for crab cakes, why not give these tuna cakes a try instead? They are far more economical and will satisfy your seafood craving!Print
An economical version of crab cakes using tuna instead – just as flavorful, half the cost.
- 2 Cans of White Albacore Tuna (12 oz each)
- 2 Tablespoons Olive Oil
- 1/4 Cup Organic Onion, finely diced
- 1/4 Cup Organic Celery, finely diced
- 1 Jalapeno Pepper, ribs and seeds removed and finely diced (optional)
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Old Bay Seasoning
- 2 Organic Eggs
- 3 Tablespoons Mayo
- 1 Organic Lemon, juiced (2 or so Tablespoons is fine)
- 2 Tablespoons Organic Parsley, finely chopped
- 1/3 Cup Seasoned Breadcrumbs
SPICY AILOI SAUCE:
- 3/4 Cup Mayo
- 2 Cloves Garlic, minced
- 2 Tablespoons Fresh Lime Juice
- 2 Tablespoons Sriracha Sauce
- 1/4 tsp Cayenne Pepper (or more to taste)
- salt and pepper to taste
- In a large strainer, add the tuna and rinse with cold water, let it drain and press with paper towels to remove all the moisture – set aside
- Saute the onions, celery and jalapeno pepper in the oil over med/low heat for approximately 4-5 minutes or until translucent. Add the salt, pepper and Old Bay Seasonings. Stir to combine. Set aside and let cool
- Meanwhile, in a large bowl, add the eggs, mayo, lemon juice, parsley and sprinkle of salt and pepper and whisk together
- Add the tuna, onions and breadcrumbs to the mixture and combine. If you feel they are too dry, add a Tablespoon of water or if they are too wet, add a Tablespoon of breadcrumbs until you get the consistency you want
- Make the tuna cakes using a 1/3 measuring cup and continue until done. Refrigerate the tuna cakes approx. 30 min (or longer if you are making them ahead of time)
- When ready to cook the tuna cakes, add 2 Tablespoons oil to a large heated saute pan over med/high heat and when it sizzles with a little water add your cakes and cook approx. 3 minutes per side
- Serve hot or room temperature with Spicy Aioli sauce
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Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too! 🙂