Panko Tuna Cakes W Soy And Mustard Recipes

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PANKO TUNA CAKES W/ SOY AND MUSTARD



Panko Tuna Cakes W/ Soy and Mustard image

I saw other recipes but this is how I make my tuna cakes, very flavorful! These can also be substituted with salmon, ahi ahi, mako etc whatever fish you want but I prefer tuna or salmon ^^

Provided by Vylet Chef

Categories     Tuna

Time 10m

Yield 6 Cakes, 2-4 serving(s)

Number Of Ingredients 10

1 cup panko breadcrumbs (or breadcrumbs if you prefer)
6 1/2 ounces tuna in water (drained)
1 large egg
1 teaspoon soy sauce
1/2 teaspoon mustard powder
1/2 teaspoon white pepper (or black but I prefer white)
1 pinch salt (to taste)
1 tablespoon onion, minced
1 tablespoon parsley
1/4 teaspoon butter

Steps:

  • Beat the egg first, them mix together all the ingredients except the butter. Mix together very well.
  • Take and make 6 small patties and compress them really well, make sure they are crumbly or they will fall apart. If the mix is too dry add a splash of milk at a time till its wetter. This recipe was not too dry for me.
  • Melt butter in a skillet on medium heat and cook the cakes till browned.
  • Enjoy!

ASIAN-INSPIRED TUNA CAKES



Asian-Inspired Tuna Cakes image

Found this recipe in "The Metro St. Louis Guide to Smart Parenting" as a kid-friendly healthy recipe. Very simple and very tasty! The sauce rEALLY makes the recipe! The soy and panko give a nice twist to the familiar boring tuna cakes of yesteryear. Can be used as a main dish or as an appetizer. NOTE: Due to the concensus of reviewers, I have decreased the original 1/4 cup soy sauce to 1.5 tablespoons.

Provided by januarybride

Categories     Kid Friendly

Time 40m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 13

1 (6 ounce) can tuna in water, drained
1 1/2 tablespoons low sodium soy sauce
2 eggs, beaten
1/4 teaspoon pepper (or more to taste)
1/2 small white onion, minced
1 cup panko breadcrumbs
2 tablespoons melted butter
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon lemon pepper
1 tablespoon lemon juice
2 dashes Tabasco sauce
2 tablespoons sesame oil

Steps:

  • Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
  • Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
  • In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
  • Place dipping sauce in a sandwich size Ziplock baggie.
  • Heat oil in large pan.
  • Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
  • When browned on each side, remove and place on a paper towel to drain off excess oil.
  • Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.

PANKO-CRUSTED SALMON



Panko-Crusted Salmon image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees.
  • In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
  • Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
  • Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
  • Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

EASY TUNA PATTIES



Easy Tuna Patties image

These patties are great dipped in ketchup, mustard, or hot sauce. They are also great as a sandwich.

Provided by Phyllis Spencer Brixey

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 eggs
2 teaspoons lemon juice
3 tablespoons grated Parmesan cheese
10 tablespoons Italian-seasoned bread crumbs
3 (5 ounce) cans tuna, drained
3 tablespoons diced onion
1 pinch ground black pepper
3 tablespoons vegetable oil

Steps:

  • Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
  • Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 13.9 g, Cholesterol 124.6 mg, Fat 15.5 g, Fiber 0.8 g, Protein 31.3 g, SaturatedFat 3.2 g, Sodium 408.7 mg, Sugar 1.2 g

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