No Meat March: Tuna Salad Cakes with Roasted Red Pepper Cream Sauce

I love tuna salad! It is definitely one of our pantry meals. It is great just scooped onto crackers or on some toasted bread with veggies like red onion, tomato and lettuce. So simple, but can have so much flavor.
 

Zach also really loves seafood cakes - crab cakes are the most popular, but we have also done shrimp and salmon cakes. This recipe was born when I decided I would combine the two - why not right? They are so moist, more so than a typical seafood cake I think - yummmm!

I feel like anything in a cake or patty form looks really elegant, so try as an appetizer next time you have friends over. Also, great as a meal served on a bed of salad. Keep in mind, these cakes are definitely crumbly, so are not the type of cake to pick up and eat with your fingers.

Tuna Salad Cakes with Roasted Red Pepper Cream Sauce

Servings: 4 cakes

 

Ingredients: 
Canned tuna, 2 - drained
Hard boiled eggs, 2
Green onions, 3 small - finely chopped
Mayo, ¼ c 
Dijon mustard, 2 T
Dried dill, 1 tsp
Garlic powder, 1 tsp
Lemon zest, from 1 lemon
Panko bread crumbs (or regular),  ½ - ¾ c

Sauce:
Greek plain yogurt,  ½ c
Roasted red pepper, 1 (you can roast your own or get them jarred at the grocery store)
Lemon, ½ - juiced
 

Combine all cake ingredients, except the breadcrumbs, into a bowl. For the hard boiled egg, I like to use a microplane (also what I use for my lemon zest). If you don't have a microplane, you can use a regular grater or just chop the egg very small. The recipe calls for two hard boiled eggs, because if you are using the microplane or grater, the eggs will start to fall apart - you aren't really using the entire two eggs. With that said, if you are just going to chop the egg really small, just do one egg. 


Better Bonus Tip: If you use the grater or microplane and have left over egg, keep and sprinkle on a salad later in the week.

Better Bonus Tip: I have found the easiest way to peel a hard boiled egg is to crack the ends and run under water as you peel the shell into the sink.

 

Once all ingredients are mixed well, form into patties and add to a bowl of breadcrumbs to coat both sides. Fry in oil on medium heat for 2-3 minutes per side, until brown and crispy.

While the cakes are browning, mix the sauce ingredients in a blender or food processor.

Since these cakes are so crumbly and moist, I like to serve on a bed of greens with a drizzle of the sauce - it ends up as a salad. Enjoy!

~Ashley

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