Before moving to New York I had no idea tuna cakes were something somewhat unknown. My fiancé had had fish cakes before, but never with tuna. These are very similar to meatballs as far as texture (crispy on the outside, nice and juicy on the inside), and have a lovely – but not overwhelming – fishy flavor. Also: they’re so addictive! The recipe has been passed on to me by my nanny – who was like a second mother to me, and used to make them every time she didn’t know what to cook. Hope you try this recipe out, because I know it will definitely become a staple in your homemade noms.
2 cans of tuna (I used yellowfin in olive oil, but you can use albacore in water as well, or any other canned fish like salmon or mackerel)
parsley (just enough so you can see little green speckles)
1 onion, diced
plain breadcrumbs, enough so you can actually make little fish cakes without them falling apart
1 tbsp of grated parmesan
Step by step
- Open the tuna cans and drain them
- In a mixing bowl, put the tuna and use a fork to break it apart as much as you can so you don’t end up with chunks
- Add the eggs, the diced onion, the parmesan, the parsley. Start combining it all together.
- Add enough breadcrumbs so the mixture becomes easy to form into balls.
- I usually use a tablespoon to help make them all the same size, but you can freestyle it as well. Once you have your balls, make sure to use some more breadcrumbs to coat them. They should be wet enough so the crumbs stick to each one, if not just use a little water or egg white.
- Heat some canola oil in a frying pan and shallow fry them until golden brown
- Serve nice and hot!
If you want you can serve them with tartare sauce, or as I do, mix a sauce with a little mayo (if you have some Japanese mayo available that’s even better as it’s tangier than Hellmann’s), dijon mustard, lemon juice, parsley and pepper. So delicious!