Makes:
8 servings
Total Time:
1 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Fish & Seafood Entrees
what you need
- 2 cans tuna
- 2 tablespoons olive oil
- 1 large or 2 small egg(s), beaten
- 1/4 cup thinly slice scallions
- 1 tablespoon dried basil
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice or more if you want
- 2 tablespoons Dijon mustard
- 6 tablespoons bread crumbs (plain or with herbs)
- Coarse salt and pepper
- A little hot sauce (optional)
make it
Bake the tuna for a few minutes at 400°F. Let cool completely and flake with a fork. In a bowl combine tuna, oil, egg(s), scallions, basil, mayonnaise, lemon juice, mustard, bread crumbs, salt, pepper and hot sauce. Mix gently until ingredients just hold together.
Form mixture into small balls -equal size- and press with your hand so it will look like a patty. Freeze on baking sheets until firm.
Preheat the oven to 300°F and place the cakes in a baking sheet for 5 minutes on each side. Cook cakes until golden brown. Serve hot.
Notes
You can store in freezer bags up to 1 month. Defrost the cakes overnight.
Serve with a tartar sauce or mix mayonnaise with lemon juice, parsley and basil and you will have a light and delicious sauce.
