Mediterranean Tuna Cakes With Citrus Mayonnaise Recipes

ZESTY LEMON TUNA CAKES

Steps:

• In a small bowl mix tuna with chopped peppers, mayonnaise, Dijon Mustard and bread crumbs.
• Shape mixture into 4 equal size patties.
• In a medium skillet, heat olive oil over medium heat.
• Cook and brown tuna cakes in hot oil, 3-4 minutes per side or until hot and golden brown.

CRISPY TUNA CAKES WITH LEMON CHILI MAYO

Steps:

• For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
• Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
• Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
• Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
• Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.

MEDITERRANEAN TUNA CAKES WITH CITRUS MAYONNAISE

Steps:

• To prepare mayonnaise, combine first 5 ingredients in a small bowl. Cover and chill.
• To prepare tuna cakes, combine tuna and next 8 ingredients (tuna through salt) in a bowl; stir until well-blended. Divide tuna mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Dredge patties in 2 tablespoons breadcrumbs.
• Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot. Add patties, and cook 3 minutes on each side or un-til browned. Serve with mayonnaise.