I must say that I tried this recipe simply because I had the ingredients on hand. I wasn't expecting much; my last attempt at a tuna cake turned out less than spectacular results. This one on the other hand was very good. I would and will make it again. As a matter of fact, I fried up the rest of the cakes this morning and shared them with my three year old for breakfast. And even SHE liked them. And this is a girl who won't touch tuna salad, unlike her big sister who adores it. Good with lemon juice or tartar, I was thinking that a spicy aioli would be fabulous with them. That's what I'll do next time. Just take your favorite aioli and add a shot or two of tabasco. Yum. If you use frozen shredded zucchini, which I did this time, be sure and squeeze it quite dry to avoid a watery mixture. (And if you find your mixture too wet, just tilt the bowl and sop up the extra juice with a paper towel, it will turn out perfectly fine.) ☺ I also used a whole sprouted grain, low carb bread for my crumbs and they were fabulous. That made it a low/neutral carb dish for hubby and I. Bonus! You can use any oil you like for frying, but I recommend the refined coconut oil because it is good for you and yields a wonderfully crispy and non greasy crust on the cakes. Or anything else you fry in it for that matter. (Refined = doesn't smell like coconut.) Serve with a salad for a lighter dinner or as an appetizer.
Tuna Zucchini Cakes
½ cup finely chopped onion
1 tbsp butter
1 6.5oz can water packed tuna, drained well and flaked
1 cup shredded zucchini
2 eggs, lightly beaten
1/3 cup minced fresh parsley
1 tsp lemon juice
½ tsp sea salt
1/8 tsp pepper
2 slices whole grain bread, crumbled into fine crumbs, divided
¼ tsp italian seasoning
1/8 tsp granulated garlic powder
2 tbsp refined coconut oil
Saute onions in butter in a small pan until tender. Take off the heat. Add in the tuna, zucchini, eggs, parsley, lemon juice, salt, pepper and ½ cup of the bread crumbs. Combine well. In a shallow dish, combine remaining bread crumbs, italian seasoning and garlic powder. Form tuna mixture into six ½" thick patties and coat with the bread crumb mixture.
Heat oil in large skillet over medium low heat. Cook the tuna cakes for 3 minutes on each side or until golden brown. Enjoy with lemon, aioli or your favorite seafood condiment.
Adapted from Billie Blanton, Taste Of Home