Photo: Erik Putz
Get dinner on a dime with these quick and easy-to-make tuna cakes. Bonus: a super simple recipe for a homemade tartar sauce. Score!
1/2 cup plain bread crumbs
2 170-g cans chunk tuna, in water, drained
1/4 cup finely chopped celery
1/4 cup corn kernels
2 tbsp mayonnaise
2 tbsp olive oil, divided
2 tsp Dijon mustard
1 green onion, thinly sliced
1/3 cup mayonnaise
1 tbsp lemon juice
1 tbsp relish
1. Beat eggs in a medium bowl. Stir in bread crumbs, then mash in tuna. Stir in celery, corn, mayo, 1 tbsp oil, Dijon and onion until combined. Season with pepper, if desired. 2. Scoop 1/3 cup tuna mixture and form into patty about 1/2 in. thick. Repeat with remaining tuna mixture to make 8 patties. 3. Heat a large non-stick frying pan over medium heat. Add remaining 1 tbsp oil. Place 4 patties in pan. Cook until golden, about 3 min per side. Repeat with remaining patties. 4. To make tartar sauce, stir mayo with lemon juice and relish in a small bowl. Season with pepper. 5. Serve tuna cakes with tartar sauce and a side salad, if desired.
Calories 400, Protein 17g, Carbohydrates 14g, Fat 31g, Fibre 1g, Sodium 481mg.
Excellent source of vitamin b12.
Originally published in the Today’s Parent November/December 2019 issue. Photo by Erik Putz.
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