An Edible Mosaic™

Everyday Fare With Extraordinary Flair

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • about
    • faq
    • legal
  • recipes
  • books
  • portfolio
  • my other blog
  • press
  • work with me
  • contact

Home » Recipes » Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

September 14, 2011 by Faith 32 Comments

When I lived in Florida I had a friend who was a native Floridian.  (Which might sound like an odd thing to say, but in the three years I spent in Florida, I found that a native Floridian living in Florida was a rare find…most people I came across were either from much colder states or from south of the border.)  Anyway, as such, my friend was familiar with ocean fun of all sorts, including crabbing. 

He took me crabbing a few different times…I’m not sure what we did wrong, but we never caught a single thing!  It’s ok, it was a fun distraction (I was in law school at the time) and we always ended up with a delicious meal, despite not having caught it ourselves.  Most times we would stop at a local seafood store selling live crab to satiate our cravings, but sometimes we made mock crab cakes with canned tuna.

For crab cake-style tuna cakes, you can use any veggies you like.  I used onion and red bell pepper in these, but in the past I’ve used just about anything you can think of – green bell pepper, carrot, celery, and/or corn are all great.  I like to wrap and freeze them individually so they’re easy to pull out and defrost for a quick meal; they make a great lunch on a bed of lettuce.

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Serves 4 as an appetizer or 2 as a meal along with some veggies and perhaps some crusty bread

Tuna Cakes with Red Pepper:

2 tablespoons olive oil

1 medium onion, minced

1/2 medium red bell pepper, minced

2 cloves garlic, minced

1 large egg, beaten

1 (6 oz) can tuna, drained

1/4 cup breadcrumbs

1/2 teaspoon salt

1/8 teaspoon pepper

Canola oil, for shallow frying

Heat olive oil in a medium skillet over medium heat; add onion and red pepper and cook until softened and starting to brown, about 7 minutes, stirring occasionally.  Add garlic and cook 2 minutes, stirring frequently; cool.

Mix together the onion mixture, egg, tuna, breadcrumbs, salt, and pepper.

Form the mixture into 4 patties.  Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat.  Add the patties and fry until golden brown on both sides, about 2 minutes per side.  Transfer to a paper towel-lined plate to drain any excess oil.

Serve with Quick Remoulade Sauce.

Quick Remoulade Sauce:

2 tablespoons mayo

2 tablespoons plain Greek yogurt

1 tablespoon minced fresh parsley

2 teaspoons ketchup

1 teaspoon whole-grain mustard

1 teaspoon hot sauce (more or less to taste)

1 teaspoon lemon juice

1/4 teaspoon paprika

Pinch salt and pepper

Stir together all ingredients; store refrigerated until serving.

My favorite refreshment (lol, that’s WATER, people).  I get thirsty just looking at that.

Filed Under: Recipes Tagged: Crab Cake-Style Tuna Cakes, Quick Remoulade Sauce, Recipes, Seafood, Tuna Cakes

Comments

  1. [email protected] says

    September 21, 2011 at 9:17 pm

    They look completely awesome! Can you serve them cold, like at a picnic?

    Reply
    • admin says

      September 21, 2011 at 9:55 pm

      Sarah, I haven’t tried it that way, but it sounds delicious to me!

      Reply
  2. Tara says

    September 21, 2011 at 10:57 am

    Thanks — that’s very helpful! I’ll give it a try this weekend! : )

    Reply
  3. Tara says

    September 20, 2011 at 10:16 am

    These are so good! My new favorite! I had a hard time getting the cakes to stick together the first time (though they still tasted great) so added a second egg to my next batch. Any tips for getting the cakes to stick together in cake form? Thanks!

    Reply
    • admin says

      September 21, 2011 at 10:45 am

      Tara, Thanks so much for your comment, I’m so glad you enjoyed these! If you’re having trouble getting them to stick together, be sure you’re not over-mixing. (I’ve noticed that mixes like this with egg and breadcrumbs tend to get gummy if they’re over-mixed.) If you want to be sure you’re not over-mixing it, you can mix together everything except the breadcrumbs, and then gradually stir them in at the end right before you fry the cakes. If they still aren’t holding together, you can add more breadcrumbs, 1 tablespoon at a time. Be sure to only add enough so that the cakes hold together though, since adding too much breadcrumbs will give them a much denser texture, instead of them being light and tender. Hope this helps!

      Reply
  4. LeQuan says

    September 18, 2011 at 1:21 am

    Oooh, your recipe for tuna cakes and Remoulade sauce sound delicious, and your photos are superb as usual. Only you can make a simple glass of water look so refreshing. Thanks again for your wonderful recipes. I think I’mma go grab me a nice glass of water now too. Teehee.

    Reply
  5. Nutmeg Nanny says

    September 16, 2011 at 11:16 am

    These look great! I love crab cakes but never thought to sub out tuna. My dad does something similar with canned salmon but I think I would prefer the tuna. Delicious!

    Reply
  6. Susan says

    September 16, 2011 at 11:15 am

    I can’t believe I’ve never tried making tuna cakes. I love tuna! My crabcake recipe calls for red pepper also. I love the little crunch it gives. This recipe has inspired me to try tuna cakes – they look delicious!

    Reply
  7. Michele | Cooking At Home says

    September 16, 2011 at 5:54 am

    Lovely recipe. Quick enough to whip up for lunch today.

    Reply
  8. nancy at good food matters says

    September 15, 2011 at 6:52 am

    Your tuna cakes look really tasty, Faith. Red pepper really adds a nice zing. I just posted a tuna recipe as well.
    There are very few native Nashvillians anymore, too—I think it’s a testament to how mobile a society we’ve become.

    Reply
  9. Nicole, RD says

    September 15, 2011 at 6:32 am

    It’s funny to read this about Florida – we were just talking about who lives in FL yesterday at work and how few are from Florida. I know a few people there, and they were all born in the Midwest. :)

    These tuna cakes look wonderful! And a remoulade is my favorite! Delicious! I love fancy ways to use canned tuna :)

    Reply
  10. Barbara says

    September 15, 2011 at 5:54 am

    That’s a lovely speedy remoulade, Faith. My mother’s recipe is rather more involved. Can’t wait to try yours as we use it a lot on seafood dishes.
    My daughter is a native Floridian….although she lives in NYC now, she still makes that claim!

    Reply
  11. Chiara says

    September 15, 2011 at 4:24 am

    Floridians are very hard to find… in the 10 years I lived there I probably met 4 or 5!
    I love this recipe. I’m alergic to crab, so a tuna cake is right up my alley.

    Reply
  12. [email protected] says

    September 15, 2011 at 3:02 am

    I love tuna. I dont eat it much though there are some people in my house that cant even stand the smell! These look simple and delicious, thanks for letting me dream about eating them

    Reply
  13. Angie's Recipes says

    September 15, 2011 at 12:43 am

    Love those tuna patties! The click of a glass of water makes me thirsty too.

    Reply
  14. Veronica Miller says

    September 14, 2011 at 10:38 pm

    I love how the red pepper gave them a pinkish hue (or was your tuna just already nice and pink? most canned tuna I buy is more gray than pink, unfortunately), making them look so fresh! What a great sauce for them! These are leagues above any seafood patties (usually salmon) I’ve ever made.

    Reply
  15. BeadedTail says

    September 14, 2011 at 6:41 pm

    I’ve never heard of tuna cakes before but I bet they are so good! Your photos are fabulous!

    Reply
  16. Mimi says

    September 14, 2011 at 6:29 pm

    We have such great fresh fish available here that I rarely use can tuna for anything other than sandwiches. Your tuna cakes look great, I need to give them a try.
    Mimi

    Reply
  17. deana says

    September 14, 2011 at 5:53 pm

    I make mine with salmon when I don’t feel like springing for the crab. There is something about spending a fortune for the crab meat to make a simple little dish that makes me flinch… must try with tuna next time!!

    Reply
  18. [email protected] says

    September 14, 2011 at 4:43 pm

    A born and bread Floridian, who cant catch crab? No such thing ;-) I love this mock crab cake with tuna. Makes a nice healthy burger too! And remoulade is so good, especially with celeriac.

    Reply
  19. Blond Duck says

    September 14, 2011 at 4:00 pm

    Il ove tuna cakes!

    Reply
  20. Pachecopatty says

    September 14, 2011 at 3:41 pm

    Hi Faith, too funny with the ice water, you know it does look really good, do you have a recipe for it?LOL!
    I could live on tuna, just finished a tuna sandwich for lunch and these tuna cakes look really good to me, I’m thinking served on top of a green salad for dinner;-)

    Reply
  21. Carol @ There's Always Thyme to Cook says

    September 14, 2011 at 11:02 am

    This is so great, I am allergic to shellfish and I really miss crab cakes so the tuna, crab style would be perfect for me! Looks amazing!

    Reply
  22. Steve @ HPD says

    September 14, 2011 at 9:19 am

    that looks delish … crab and salmon jump to mind easily, but never thought of using tuna.

    wonder … fresh tuna, fry for 2 mins per side then finish in the oven?

    cheers!

    Reply
  23. Priti says

    September 14, 2011 at 7:51 am

    wow this looks fab ..though I dont eat tuna …love that dip too

    Reply
  24. Joanne says

    September 14, 2011 at 7:25 am

    Just like NYC is an international melting pot, I think that Florida is a national melting pot…full of people from just about every state!

    I’ve never really come around to crab cakes, but I do really love tuna. These sound super tasty to me!

    Reply
  25. Erica says

    September 14, 2011 at 7:02 am

    I so wish i liked tuna!! The cakes look pretty

    Reply
  26. Rosa says

    September 14, 2011 at 6:55 am

    The sauce pairs perfectly well with the salmon cakes! Yummy.

    Cheers,

    Rosa

    Reply
  27. Lisa says

    September 14, 2011 at 6:54 am

    What a great idea! I love crab cakes…and sometimes I don’t eat them due to trying to be more thrifty on my food expenses—I can’t wait to try tuna cakes!

    Reply
  28. Faith @ For the Health of It says

    September 14, 2011 at 6:48 am

    You are so right about the native Floridian thing – I’m as close as most people ever find and I only moved here when I was seven!

    Reply
  29. Linda says

    September 14, 2011 at 6:07 am

    Love tuna cakes, it’s such a great way of getting all the Omegas that are so good for us! The sauce looks delicious.

    Reply
  30. Jay says

    September 14, 2011 at 5:42 am

    wat an inviting n tempting spread of platter..:P
    Tasty Appetite

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

Languages

archives

categories

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

faith's book

on instagram

anediblemosaic

anediblemosaic
#ad It even gets chilly in Florida (lows in the 40 #ad It even gets chilly in Florida (lows in the 40's! 🥶) and when it does, there's nothing better than cozying up with a bowl of soup. 🍜 With a balanced Thai flavor profile, fresh veggies, and ramen noodles, this 15-minute recipe might just become your favorite way to warm up this winter. 🥰 Find the recipe over on the @reducetarian blog --> https://www.reducetarian.org/recipes/thai-inspired-ramen

#reducetarian #eatyourveggies #ramenbowl #ramennoodles #ramen #noodles #noodlebowl #veganfood #foodphotography #photography #foodstyling #foodstylist @thefeedfeed #feedfeed #f52grams #thekitchn #saveur #bonappetit #huffposttaste #beautifulcuisines #hautecuisines #onmytable
Vanilla butter cake + cranberry jam + vanilla butt Vanilla butter cake + cranberry jam + vanilla buttercream + all the sparkle. ✨✨✨ The recipe is up on @anediblemosaic --> https://www.anediblemosaic.com/cranberry-cake-recipe/ but I have keto components for everything (yellow butter cake, cheesecake buttercream, and cranberry sauce) on my other site, Healthy Sweet Eats. 😘

#holidays #holidayseason #holidayvibes #festivevibes #festive #holidaze #foodstyling #foodstylist #cranberries #cranberryseason #f52grams #saveur #foodandwine #thekitchn #beautifulcuisines #cakesofinstagram #instacake #cakegram
Eggnog + cranberry + muffs = a quick and easy way Eggnog + cranberry + muffs = a quick and easy way to get in a festive mood. 🥰 This recipe is an oldie but a goodie on my site @anediblemosaic --> https://www.anediblemosaic.com/eggnog-muffins-with-cranberry-filling/

P.S. That's leftover cranberry sauce as the filling for those of you who are like me and still have some to use up. 🙈

#holidays #holidayseason #holidayvibes #holidaybaking #festivevibes #holidaze #foodstyling #foodstylist #bakingseason #f52grams #saveur #thekitchn #beautifulcuisines #eggnogseason #eggnog #cranberryseason #cranberries
Sugared Cranberries are the easiest way I know to Sugared Cranberries are the easiest way I know to add ✨sparkle✨ to cheese plates 🧀, charcuterie boards 🍖, festive cakes 🧁, and cookie trays 🍪 during the holidays. They're SO easy to make and they taste like nature's version of sweet/tart candy! Check out my step-by-step guide on @anediblemosaic --> https://www.anediblemosaic.com/sugared-cranberries-aka-candied-cranberries/

#holidays #holidayseason #holidayvibes #festivevibes #festive #holidaze #foodstyling #foodstylist #cranberries #cranberryseason #f52grams #saveur #foodandwine #thekitchn #beautifulcuisines
I shipped cookies to my family members this year b I shipped cookies to my family members this year because I’m not heading home for the holidays, and when I was thinking about what to bake I knew I wanted a few new things on the lineup! I’ve been wanting to come up with a recipe for Eggnog Cookies for a while and I’m pretty proud of these. 🥰 I couldn't wait to share the recipe with you! These are like sugar cookies, soft and chewy inside and slightly crispy outside, but with a festive eggnoggy twist. 💫 And bonus, they take just over half an hour to whip up. Recipe is up on @anediblemosaic --> https://www.anediblemosaic.com/eggnog-cookies/

#holidays #holidayseason #holidayvibes #holidaybaking #holidaycookies #festivevibes #holidaze #foodstyling #foodstylist #cookiesofinstagram #cookiegram #instacookies #bakingseason #f52grams #saveur #thekitchn #beautifulcuisines #eggnogseason #eggnog
Cranberry Cake, coming soon! 🥰❄️❤️ #fee Cranberry Cake, coming soon! 🥰❄️❤️ #feelingfestive #cranberryseason #foodstyling #foodphotography #merryandbright
Load More... Follow on Instagram
Home | About | FAQ | Legal | Recipes | Books | Portfolio | My Other Blog | Press | Work with Me | Contact

Copyright © 2021 | Faith Gorsky, An Edible Mosaic™ | All Rights Reserved Design by Deluxe Designs

This site uses cookies to ensure the best user experience possible.AcceptNo ThanksPrivacy policy