Crispy Fresh Tuna Cakes are so much better than those made with canned tuna and are just as easy to make. I’m especially fond of fish cakes because I can make a large batch and use only what I need. Leftover Crispy Fresh Tuna Cakes reheat beautifully.
Choose a deep red Yellowfin tuna steak.
Yellowfin Tuna Steak.
With a sharp knife mince tuna steak and place in a large bowl. Some people like to use a food processor. I believe you get a better texture and flavor by simply mincing.
Mince the tuna.
Mince a shallot and a small carrot. Melt the butter over low heat in a small saucepan, and add the shallot and either panko or fresh breadcrumbs.
Cook the shallot and crumbs.
Cook for a few minutes, stirring frequently. Add the minced carrot and continue to cook for a couple more minutes until the shallot is soft and the crumbs are infused with the butter. Set aside.
Add minced carrot.
Mince parsley and fresh mint, and add them to the tuna.
Add minced parsley and mint.
Stir in the shallot, panko, and carrot mixture. Mince a celery stalk and add that to the tuna mixture.
Combine the mixtures.
In a small bowl beat two eggs. Whisk in lemon juice, Old Bay Seasoning, mayonnaise, Dijon mustard, and salt and white pepper to taste. Then add this mixture to the tuna.
Add the liquid ingredients.
If the mixture is too dry, add a little heavy cream. If it is too moist, add a little extra panko or fresh breadcrumbs.
Form the mixture into small cakes.
Form the tuna into cakes.
Spread the dry breadcrumbs on a plate, and coat the tuna cakes on all sides. Refrigerate the cakes for at least two hours or overnight. They may also be frozen at this point until ready to cook.
Dredge the cakes in crumbs.
In a large, skillet heat the butter and a little oil over medium-low heat. Fry the cold tuna cakes on each side.
Fry the tuna cakes.
Your aim is to cook the tuna through without drying out the interior and develop a crispy crust.
Serve the Crispy Fresh Tuna Cakes immediately.
These Crispy Fresh Tuna Cakes are delicious plain with just lemon wedges, but if you prefer serving them with a sauce, mix together plain yogurt, mayonnaise, lemon juice, cayenne, salt, pepper, and fresh minced mint. Refrigerate any leftovers. To reheat leftovers, gently fry them again on both sides in a little butter.
