Tuna Rice Cakes Recipes

EASY TUNA PATTIES

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.

EASY TUNA PATTIES

Steps:

• Preheat the oven to the "keep warm" setting (150-170 degrees F).
• In a medium bowl, use a fork to mix together the tuna, mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper, and parsley.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Measuring 1/4 cup of the mixture for each cake, fry the patties until golden brown, about 3 minutes per side.
• Fry 4 patties at a time, keeping the cooked tuna cakes in a warm oven while you fry the second batch.
• Serve immediately.

BUTTERY TUNA RICE MUFFINS

Steps:

• Preheat oven to 375°.
• In a medium bowl, combine all of the tuna muffin ingredients, mixing until well combined.
• Divide the mixture evenly between 6 greased muffin cups. Bake at 375° for 16-18 minutes until lightly golden brown on the top. Finish them under the broiler for a couple minutes if you want a crispier top.
• Meanwhile, in a small bowl, combine all of the Lemon Butter Sauce ingredients.
• Top the cooked tuna muffins with lemon butter sauce and enjoy!

TUNA CAKES

Steps:

• In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together.
• Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes.
• In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs.

TUNA FRIED RICE

Steps:

• Moisten the day-old rice with a tablespoon or two of water. Separate the grains with your fingers.
• In a large frying pan, heat around 1 tablespoon of oil over medium heat. Add the onion and garlic and sauté until the onion is soft and the garlic is light brown.
• Add the carrots and cook until the carrots are cooked to your liking. Season with a pinch of salt and pepper.
• Add the tuna and fry for a couple of minutes. Add more oil if needed. Season with a squeeze of lemon, if desired, and some salt and pepper.
• Add the rice, peas and corn. Mix well. Season with 2 tablespoons of toyomansi, (2 teaspoons lemon juice and 4 teaspoons soy sauce), salt and pepper. Mix well. Fry for at least 5 minutes, to crisp up the rice.
• Top with green onions, if using.
• Serve.

EASY TUNA CAKES

Steps:

• In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
• Divide mixture into eight portions; shape into 2-inch balls.
• Roll balls in remaining bread crumbs.
• Flatten to 1/2 inch thickness.
• In a large nonstick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown.

SPICY TUNA CRISPY RICE CAKES

Steps:

• Gently dice the ahi, then adding the rest of the ingredients to the tuna and mixing well.
• Place in the refrigerator for 15-20 minutes.
• Rinse the rice well, then combine the rice and 2 cups of water in a medium pot.
• Bring to a boil then reduce the heat to low and cover.
• Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.
• Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.
• Allow the rice to cool, then tightly form into small rectangles.
• Cook them lightly on each side in a skillet over medium heat with 1 tbsp of sesame oil.
• Remove from the skillet and dip the rice cakes into the soy sauce.
• Cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.
• Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.

TUNA AND RICE CASSEROLE

Steps:

• In a small skillet, saute onion in oil until tender. In a microwave-safe dish, whisk together water and soup mix. Microwave, uncovered, on high for 1-1/2 to 2 minutes, whisking occasionally. Add soup to sauteed onions. Stir in the broccoli, tuna, milk, salt and lemon-pepper; bring to a boil. Reduce heat; simmer for 5 minutes or until broccoli is tender. Stir in rice. Cook and stir 2-3 minutes longer or until heated through. Sprinkle with almonds.