Tuna Cakes With Spicy Remoulade Sauce Recipe

If you love crab cakes but don’t always have crabmeat on hand, this recipe creates similar texture and flavor—but with an ingredient you probably have in your pantry: canned tuna! You’ll be surprised by how well Safe Catch Wild Albacore Tuna stands in for crabmeat, and you don’t have to worry about mercury, either. The company tests each fish and will only use those that meet its strict standards so there’s nothing keeping you from making this as often as you want!

Tuna Cakes With Spicy Remoulade Sauce Recipe

Yield: 6 tuna cakes
Active Time: 20 minutes
Total Time: 45 minutes

Ingredients

For the tuna cakes
1 (5-ounce) can Safe Catch Wild Albacore Tuna
1 small shallot, finely diced
1 clove garlic, minced
1 tablespoon parsley leaves, finely chopped
⅔ cup panko, divided
⅓ cup mayonnaise
½ roasted red bell pepper, finely chopped
1 teaspoon capers, finely chopped
1 egg
½ teaspoon kosher salt
¼ teaspoon black pepper
2 to 3 tablespoons ghee

For the remoulade sauce
½ cup mayonnaise
1 tablespoon capers, finely chopped
1 tablespoon whole grain mustard
1 teaspoon parsley, finely chopped
½ teaspoon kosher salt
½ teaspoon black pepper
⅛ teaspoon cayenne

Instructions

Make the tuna cakes
In a large mixing bowl, add the tuna, breaking it up with a fork. Add the shallot, garlic, parsley, ⅓ cup panko, mayonnaise, roasted bell pepper, capers, egg, salt, and pepper. Stir until well blended.

Pack a ¼ cup measuring cup with the tuna mixture, then gently tap it into your hands to form a patty. Place on sheet tray. Continue with the rest of the tuna mixture. Spread remaining panko on a plate and dredge tuna cakes on all sides. Return to the sheet tray.

In a large, nonstick sauté pan, melt the ghee over medium-high heat. When hot, add patties, pushing down and flattening with the back of a spatula. Cook about 2 to 3 minutes, or until golden brown. Flip and turn down heat to medium. Cook the other side another 3 to 4 minutes.

Make the remoulade sauce
In a small bowl, whisk together mayonnaise, capers, mustard, parsley, salt, pepper, and cayenne. Serve alongside crab cakes. This sauce will keep for 4 days in the refrigerator.

Recipe by: Angela Gaines
Photo credit: Paul Delmont