Are you tired of boring, bland seafood dishes that leave you wanting more? Get ready to revolutionize your dinner routine with these mouthwatering Tuna Cakes with Yogurt Tartar Slaw! Imagine crispy, golden-brown patties packed with flavor, topped with a creamy, tangy slaw that will have your family begging for seconds. This quick and easy recipe transforms humble canned tuna into a gourmet meal that looks like it came straight from a restaurant kitchen - and the best part? You can whip it up in just 25 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cans tuna, drained
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup shredded cabbage
- 1/2 cup plain yogurt
- Salt and pepper to taste
Instructions
- Start by draining the canned tuna thoroughly. Use a fork to flake the tuna into a large mixing bowl, ensuring there are no large chunks remaining.
- Add the breadcrumbs, mayonnaise, and Dijon mustard to the bowl with the flaked tuna. Season the mixture with salt and pepper to taste. Mix all the ingredients together until well combined. The mixture should be moist but firm enough to hold its shape.
- Once the tuna mixture is ready, divide it into equal portions. Shape each portion into a patty, about 1/2 inch thick. You should be able to make around 4 patties from the mixture.
- Heat a non-stick skillet over medium heat. Add a small amount of oil to the pan to prevent sticking. Once the oil is hot, carefully place the tuna patties in the skillet.
- Cook the patties for about 3-4 minutes on each side, or until they are golden brown and heated through. Be gentle when flipping them to avoid breaking the patties.
- While the tuna cakes are cooking, prepare the yogurt tartar slaw. In a separate bowl, combine the shredded cabbage and plain yogurt. Mix well until the cabbage is evenly coated with the yogurt.
- Season the yogurt tartar slaw with salt and pepper to taste. If desired, you can also add a splash of lemon juice or a pinch of garlic powder for extra flavor.
- Once the tuna cakes are done cooking, remove them from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- To serve, place a tuna cake on each plate and top it with a generous scoop of the yogurt tartar slaw. Enjoy your delicious Tuna Cakes with Yogurt Tartar Slaw!
Tips
- Drain the tuna thoroughly to prevent soggy cakes. Use a fine-mesh strainer or paper towels to remove excess moisture.
- For extra crispy edges, use panko breadcrumbs instead of regular breadcrumbs.
- Don't overmix the tuna mixture - this can make the cakes tough. Mix just until ingredients are combined.
- Use a non-stick skillet and make sure it's properly heated before adding the patties to achieve that beautiful golden-brown crust.
- If the mixture seems too dry, add a little more mayonnaise. If it's too wet, sprinkle in a few extra breadcrumbs.
- For a lighter version, you can bake the tuna cakes in a preheated 400°F oven for about 10-12 minutes, flipping halfway through.
- Experiment with additional herbs like chopped fresh parsley or dill in the tuna mixture for extra flavor.
Nutrition Facts
Calories: 238kcal
Carbohydrates: 14g
Protein: 18g
Fat: 12g
Saturated Fat: 0g
Cholesterol: 33mg
