Jalapeño Tuna Cakes
Do tuna cans duplicate in other pantries? I always have cans of tuna on hand. It’s as if I never run out. Another thing I used to hate as a kid, I’ve learned to use canned tuna in lots of ways. I make a spicy tuna egg salad that I love on wraps (or with a fork!) and I have also shared in a previous column my cheesy Tuna Zoodle Casserole.
This was a recipe I found by typing in some ingredients I had in Pinterest and then modifying it to only ingredients in my panty. I do this A LOT. You could also double the recipe because these freeze well.
The remoulade is what I use for crab cakes. I love Cajun flavor and I do not use it enough in my cooking. I made some zucchini crab cakes over the summer and that’s how I found this modified remoulade. I hope you like it as much as I did!
Ingredients:
- 2 cans of tuna
- 1 egg
- 1/4 diced onion
- 1/4 cup mayo
- 1/4 cup bread crumbs or almond flour
- 1 diced jalapeño
- 1 tbsp lemon juice
- 1/2 teaspoon garlic salt
- 1 tsp Cajun seasoning
- olive oil for frying
Directions:
- Mix all ingredients and divide into 4-6 patties.
- Fry in oil on medium high for 5 minutes on each side.
- And don’t forget the…
Cajun Remoulade
- 1/4 cup mayo
- 1/4 cup sour cream
- 1 tsp Worcestershire
- 1/2 tsp mustard
- 1/2 tsp garlic salt
- 1 tsp hot sauce
- 1 tsp Cajun
Mix and serve on top of your tuna cakes!
