Tuna Cakes with Mock Tartar Sauce
3 can(s)gourmet albacore white tuna, drained and flaked
2/3 conion, finely diced
2/3 cbell pepper, finely diced (try to mix up red and green for color)
2/3 ccelery, finely diced
2/3 cbuttermilk biscuit mix (from a yellow or blue box)
2 tspsoy sauce
1/2 tspgranulated garlic
2 1/2 cpanko bread crumbs (didn't really measure the total)
MOCK TARTAR SAUCE
1 cmayonnaise (olive oil or regular)
1/3 chot dog relish (mixture of mustard and relish)
How to Make Tuna Cakes with Mock Tartar Sauce
- TUNA CAKES:
Drain and flake tuna, then add to a medium-sized mixing bowl.
- Add vegetables, seasonings, biscuit mix, soy sauce and 1/2 cup panko crumbs. Mix until all is incorportated. Let mixture sit in the bowl for 20 minutes.
- Preheat oven to 400°F (375°F for convection).
- Place remaining panko into a semi-shallow bowl. Lightly grease or spray a sheet pan. Drop tuna mixture into panko one at a time. Coat with crumbs, lightly toss ball from hand to hand to drop off any excess panko and gently place onto sheet pan, flattening to desired size & thickness. Repeat until mixture is used up.
Note: I used a 1/4 cup measuring cup to make the patties and it yielded 12-13. If you halve that, you would get 24/26 appetizer portions.
- Total baking time is 15-16 minutes for the larger cakes. I cooked them for 6 minutes then flipped them over and baked an additional 8 minutes. Since I wanted them a bit browner, I flipped to broil and broiled about 3-4 minutes before removing them from the oven.
I'm not sure how long to bake the appetizer-sized ones, perhaps 10-12 minutes.
- MOCK TARTAR SAUCE:
Stir mayonnaise and hot dog relish together.
- Serve cakes with sauce over top or on the side. (For dinner, 2-3 cakes to a serving)