Tuna Cakes {with Summer Breeze Citrus Salad}
Prep time
Cook time
Total time
Recipe type: appetizer, salad
Serves: 2
For the tuna cakes...
  • 12 oz. can Albacore Tuna
  • ¼ cup mayonnaise
  • ⅓ cup panko breadcrumbs
  • 1 scallion, thinly sliced
  • 4-5 baby carrots, shredded
  • 1 small zucchini, shredded
  • 2 Tbl. red onion, fine diced
  • 1 egg
  • ¼ cup fresh cilantro leaves, chopped
  • 1 squeeze fresh lemon juice
  • ¼ tsp. red pepper flakes
  • ¼ tsp. sea salt
  • ¼ tsp. freshly cracked black pepper
For the sauce...
  • 3 Tbl. mayonnaise for sauce
  • 1 Tbl. ketchup
  • ½ tsp. sriracha sauce
For the salad...
  • 2 cups baby greens
  • 2 Tbl. olive oil
  • 1-2 Tbl. fresh citrus juice (lemon, orange, and/or lime)
  • sea salt & freshly cracked pepper
For the tuna cakes...
  1. Combine all tuna cake ingredients in medium bowl and blend together using a fork. Make a small test cake and pan fry on both sides over medium heat until golden brown. Taste, and adjust seasoning accordingly. Continue to make 6 larger equal size cakes. Pan fry on both sides over medium heat until golden brown.
For the sauce...
  1. Combine all ingredients. Refrigerate any unused portion.
To serve...
  1. Place a cup of baby greens on a plate, top with 3 tuna cakes. Drizzle with olive oil, sprinkle with sea salt & freshly cracked pepper, squeeze on fresh citrus juice, and dollop with sriracha mayo.
The beauty of these tuna cakes is you can substitute according to ingredients in your pantry or fridge. It's your chance to get happy.
Recipe by Lemony Thyme at http://www.lemonythyme.com/tuna-cakes-with-a-summer-breeze-citrus-salad/