Cook with Me: Lemon Pepper Tuna Cakes RECIPE
I absolutely LOVE crab cakes but during the Holidays, my sister’s boyfriend cooked tuna cakes for dinner one night. I love tuna! I can actually eat them straight from the can or pouch, with a salad, in deviled eggs, or as a sandwhich. You name it! The tuna cakes were so delish and I’ve been wanting to recreate it but with my own twist. I used Starkist’s Tuna Creations in the Lemon Pepper flavor!
These tuna cakes are paleo, gluten free, and keto! This also does not contain breadcrumbs. Ingredients in this recipe are usually stocked in your pantry and refrigerator which makes it even easier to remember! It’s affordable and very easy to make!
Ingredients
(makes 6 to 8 patties, depending on size)
4 to 5 (2.6 oz) pouches of Starkist Tuna Creations Lemon Pepper
2 tablespoons of olive oil mayonnaise
2 tablespoons Dijon mustard
2 teaspoons minced garlic
2 large eggs, lightly beaten
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro
4 tablespoons olive oil (for frying)
Instructions
In a medium bowl, use a fork to mix together all the ingredients (except for the olive oil)
Heat the olive oil in a large nonstick skillet over medium heat.
Use a measuring cup (preferable 1/4 cup) to fry the patties until golden brown, about 3 to 4 minutes per side.
Fry 3 or 4 patties at a time
Serve immediately.