Tuna Cakes

Advocate staff photo by ARTHUR D. LAUCKServe Tuna Cakes with grilled vegetables or a green salad. It also is tasty served atop toasted French bread.
Advocate staff photo by ARTHUR D. LAUCKServe Tuna Cakes with grilled vegetables or a green salad. It also is tasty served atop toasted French bread.

Corinne Cook

ADVOCATE-TESTED RECIPE

Tuna Cakes

Makes 6 (3-inch) patties. Recipe is by Corinne Cook.

1¼ cups panko bread crumbs (I used plain, but you can also use Italian flavored), divided

1 (12-oz.) can tuna, drained

¾ cup shredded cheddar cheese

1⁄3 cup mayonnaise

1 egg, lightly beaten

1⁄3 cup finely chopped onion

¼ cup finely chopped bell pepper (red, yellow or green)

Salt, black pepper and cayenne to taste

2 tbls. vegetable oil for frying

1. Set aside ¾ cups of the bread crumbs for use as coating

2. In medium bowl, combine remaining bread crumbs, tuna, cheese, mayonnaise, egg, onion, bell pepper and seasoning. Stir to combine. Mixture should be moist but firm enough to form into small cakes. If too dry, add more mayonnaise or a little salad dressing. The patties will be soft so you can not flip them in the bread crumbs. Instead sprinkle each side of the patty with crumbs while holding the patty in your hand then place on a plate. Shape into 6 cakes.

3. In large nonstick skillet, heat oil over medium heat. Add tuna cakes and cook about 4 to 5 minutes on each side.