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Here’s the basic idea for how to make tuna cakes (or see the recipe below for specifics): Mix: Drain the tuna and shred it with a fork. Mix it with the other ingredients (parsley, spices, panko, Dijon mustard, mayonnaise, egg; see the recipe below.). Form and refrigerate: Form the dough into 8 burger shapes, using ⅓ cup for each.
Dotdash Meredith Food Studios. Beat eggs and lemon juice in a bowl; stir in bread crumbs and Parmesan cheese to make a paste. Fold in tuna and onion until well combined; season with black pepper.
Combine tuna with garlic, dried parsley, dried dill, onion powder, onion, celery seeds, red pepper, lemon juice and zest, salt and pepper, mayo, eggs, and parmesan cheese and half of the panko into a bowl. Mix the ingredients in the bowl well. Scoop our ¼ cup of the tuna mix and make it into a patty.
Prepare the mixture. Gather the ingredients and stir everything together in a large bowl. Shape the patties. Scoop 1/3-cup portions and shape into patties about 3 inches wide and about 1/2-inch thick. Chill the patties. Place patties on a baking sheet, cover, and chill in the refrigerator for 20 minutes.
Instructions. Drain the tuna. Combine all of the ingredients in a large bowl. Form into 4 equal patties. (roll into balls first then press into patties) In a non-stick pan, add the oil and saute the patties over medium heat. Cook until golden brown, about 3-4 minutes per side. Drizzle with lemon juice from wedges.
Make the tuna mixture: In a medium bowl, combine the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on some salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
Instructions. Drain the liquid from the cans of tuna, reserving 1 tbsp of the liquid from the can. Add the tuna and reserved liquid to a bowl and break the tuna up with a fork. Add in the almond flour, chopped parsley, lemon juice and zest, red onion, scallions, mustard, egg, salt and pepper. Stir until well mixed and then taste.
Using a 4-tablespoon scoop or measuring cup, transfer four mounds of the tuna mixture to the hot oil. Gently flatten the mounds with the back of a fork. Cook the patties until golden brown, about 3 minutes per side. Keep the cooked patties in a warm oven while you fry the second batch. Serve immediately.
Combine the remaining breadcrumbs and grated cheese in a shallow dish. Scoop ¼ cup of tuna mixture, form into a patty, and lightly coat with the breading mixture. Fry the cakes in a pan with oil, until nicely browned on each side. Remove from pan and let rest for 5 minutes.
Place a cast iron or non-stick skillet over medium heat. Add olive oil and onions and saut́e for 2-3 minutes until softened. Transfer to a large bowl. Add remaining ingredient to the bowl with the onions and stir with a fork or spatula to thoroughly combine. Using your hands, form the mixture into 4 even sized patties.
Add ingredients to the bowl: in a large mixing bowl, combine tuna, almond flour, mozzarella, dill, mustard, and lemon zest. Crack the egg and squeeze in the lemon. Season with salt and pepper. Mix: using your clean hands, mix until all the ingredients are evenly combined.
Step 1. In a large mixing bowl, add the eggs, drained canned tuna, olive oil, minced garlic, Italian panko breadcrumbs, salt, black pepper, cayenne pepper, and paprika, then mix everything until well combined, and flatten them in the bowl nicely. Step 2. Divide it into 4 sections equally, then shape each section into a patty, and set them aside ...
In a medium bowl, mix together the tuna, mustard, bread crumbs, lemon zest, lemon juice, water, parsley, onions, and hot sauce. Add salt and pepper and taste for seasoning before adding in the egg. Add egg to mixture and combine. Line a baking sheet or a tray with parchment or waxed paper.
Tuna mixture – Add the onion, garlic powder, parsley, mustard paste, egg, parmesan cheese, cheddar cheese, lemon juice, and breadcrumbs. Season with salt and pepper. Stir to combine. Patties – Divide the mixture into four medium or six small patties. Roll into a tight ball and then fatten it to shape into a patty.
In a medium bowl, combine the drained tuna, celery, scallions, bell pepper, 1/2 cup panko breadcrumbs, and lemon zest. In a small bowl, whisk together the egg, mayonnaise, 1/4 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes. Emily Laurae. Add the egg mixture to the tuna mixture, stirring with a fork to combine well.
In a medium bowl add tuna and flake well with a fork, add cracker crumbs, egg, celery and mayonnaise. Mix until combined. Form into patties (I made 5 patties), place in a lightly greased frying pan and cook on medium heat, approximately 4-5 minutes on each side until golden brown or desired doneness. Serve immediately.
Shape into 4 patties, each about 1 inch thick. Heat the avocado oil (or your desired cooking oil) over medium heat. Using a fish turner, gently lay the tuna patties in the pan, and cook until browned, about 3-4 minutes on each side. Season with additional salt and pepper, as desired. Serve warm.
Place the tuna, green onion, parsley, breadcrumbs, eggs, mayonnaise, seasoning salt, and lemon juice in a bowl. Mix the ingredients together just until evenly combined. Avoid over mixing. Divide the mixture into four equal portions, then shape each portion into a patty. Heat a large skillet over medium.
Instructions. Mix together all ingredients in a bowl with a spoon except cooking oil. Heat oil in skillet until sizzling. Pat tuna mixture into patties with your hands. Brown in hot oil on both sides. Turn down and continue cooking about ten minutes until crusty brown.
Directions. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Transfer to a small bowl; cool. Stir in tuna, 1/3 cup bread crumbs, green onion, lemon juice, salt and pepper.