Tuna Cakes

I originally published this recipe in April of last year. But it is a good one and I thought it would be worth re-posting it. It is the perfect thing for these warm summer nights. Even better with a glass of chilled white wine or Prosecco.

Tonight, I was brainstorming a use for a bunch of things that I had in my pantry and fridge. I also had a box of broken Gluten-Free Crackers that had arrived in the mail early in the week. You might not be surprised to learn that they were like that when I got them. Anyway, I was also thinking about crab cakes and how much I miss them. So I came up with this recipe for tuna cakes and I was thrilled with the results. I completely expected Ella and Milo to turn their noses up at them, but to my great surprise, they LOVED them. Ella even asked for seconds and thirds. I served them with asparagus soup and tater tots (why not?) But next time I make them I am going to serve them alongside chilled gazpacho. That would be soooo good!

Tuna Cakes

2 cans tuna, drained (I prefer packed in olive oil)

1 cup Gluten-Free Crackers , crushed (you may also use Ritz if you have no allergy)

1 egg or equivalent egg substitute

1/4 cup mayonnaise or nonfat yogurt

1 stalk of celery, finely diced

1 spring onion or 2 scallions, finely diced

2 tablespoons fresh lemon juice

1/2 teaspoon lemon zest

1 teaspoon of chopped fresh tarragon or 1/2 teaspoon dried tarragon

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

pinch ground Cayenne

3/4 cup vegetable oil

Mix all ingredients well in a bowl. Place in refrigerator for 15 minutes.

Heat oil (enough to cover the bottom of the pan, approx. 1/4" deep) over medium high. When oil is ready, scoop tuna with an ice cream scoop (I used a #20 scoop) and form flat patties using your hands. Gently place the patties in the heated oil. Fry until golden brown on each side. Remove and drain on paper towels. Serve atop a bed of greens and garnish with lemon slices.

Makes 8 tuna cakes.

Tuna with Sun Dried Tomatoes

I used to make this tuna salad as a daily special when I ran my Dad's restaurant. We always sold out, half way through the lunch rush. And people often requested it when it was not on the menu. Now, I make it all of the time for my family. It is best as a sandwich filling, but you could also serve the tuna on top of a bed of lettuce or arugula and eat it as a salad. It pairs well with my gazpacho (see recipe below) to make a cool meal on a hot summer night. It is also a fantastic appetizer when served atop a basil leaf and sliced baguette toasts.

Tuna with Sun Dried Tomatoes

1/4 cup sun dried tomatoes (you can also use the kind packed in oil, but drain well)
2 cans, chuck light tuna in water, drained
2 green onions, white and light green parts, chopped fine
2 cloves of garlic, minced
1/4 cup fresh basil, chopped
1 small can of black olives, chopped and drained
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup nonfat Greek yogurt, plain
2 tablespoons mayonnaise

Hydrate the tomatoes by soaking them in boiling water for 5-10 minutes. Drain well and chop.

Place the tomatoes and the rest of the ingredients in a bowl and mix well. If the tuna is too dry for your taste, add more mayonnaise, a tablespoon at a time.

Chill, covered in the refrigerator for at least an hour. You could serve it sooner, but the time in the fridge really helps the flavors come together, in my opinion.

Serve on freshly baked bread (gluten-free or otherwise) with arugula or lettuce.

Makes 4 sandwiches