Mmmmm, it’s time for another Island Trollers Albacore Tuna recipe. Yum Yum! I might be the luckiest girl out there because I have a whole case (well, I had a whole case at one time) of delicious tuna to play around with and try new recipes with.
This time, it’s my take on the crab cake. But, made even tastier with tuna. And, not just any tuna, Island Trollers Albacore Tuna! Quite possibly the best tuna ever! (Read here about how I met up with Island Trollers)
As a reminder, if you’re making these recipes with Island Trollers Albacore Tuna, you don’t want to drain off those tasty juices from the can; they are the juices from the fish itself, not just plain ol’ water or oil. Those juices are loaded with Omega 3s. So, it might feel a little weird not to drain the tuna, but don’t do it.
I served my tuna cakes with caramelized shallot biscuits, Comeback Sauce, and grilled corn on the cob. I was thinking that it would be fun to make sliders by putting the tuna cakes on the biscuits and topping it all with Comeback Sauce. But, in all honesty, we ate the tuna cakes mostly plain because they were so darn good! Dan said these Tuna Cakes were better than any crab cake he’s ever had. (awesome!)
If you aren’t familiar with Comeback Sauce, it’s similar to tartar sauce in that it adds a nice moist creaminess without overpowering the food itself. It hails from the Southern parts of the United States. I think of it like “special sauce” or “secret sauce” that you get from burger joints. It’s great for all kinds of things from topping sandwiches to dipping veggies. And, they call it Comeback Sauce because you always comeback for more. The chili sauce in the recipe is the kind found in the condiment section of the grocery store, near the ketchup. Heinz and Del Monte both make some. And, yes, I used homemade ketchup for my Comeback Sauce, but store-bought would work just as well.
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- 1 large egg
- 2 tablespoons sour cream or mayonnaise
- ½ teaspoon Worcestershire sauce
- ½ teaspoon Old Bay Seasoning
- 1/8 teaspoon salt
- 2 tablespoons finely diced yellow onion
- 1 tablespoon finely chopped fresh parsley
- 1 7.5 ounce can Island Trollers Garlic Tuna, undrained
- ¼ cup + 2 tablespoons Panko bread crumbs
- 1 tablespoon olive oil for frying
- Combine the egg, sour cream, Worcestershire, Old Bay, salt, onion, and parsley in a large bowl and mix well. Add the tuna, breaking apart any large chunks, and panko; gently fold mixture together until just combined.
- Using your hands, shape into patties and place on a Silpat or foil lined baking sheet. Cover and refrigerate at least 1 hour.
- Heat oil in a large non-stick skillet or a large griddle set over medium heat. Once oil is hot and shimmers (just below the smoking point), carefully place the patties one at a time in the pan, being careful not to overcrowd the pan. Cook patties until they are golden brown on the first side, about 3 to 5 minutes. Carefully flip cakes and fry on other side until golden brown, about 4 minutes. Remove the patties from the oil once they are golden brown on each side. Fry up any additional patties, adding oil between each cake as necessary.
- Serve immediately with comeback sauce, tartar sauce, or simply by themselves.
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons chili sauce
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon ground black pepper
- ¼ teaspoon hot sauce
- 1/8 cup olive oil
- Mix all ingredients well and store in refrigerator overnight to allow the flavors to get to know each other.
Check out all my Island Trollers recipes.