Here's my grocery savings tip: when things go on sale that aren't perishable (like canned tuna) or that can be frozen (like chicken breasts), stock up on enough to get you through a month or so. Although you're spending more than you normally would at that moment, you will be cashing in on savings in the long run.
Speaking of canned tuna, everyone is always surprised to know that you use canned tuna for this recipe. Yep – that’s the inexpensive part. Interestingly enough, people that don’t really care for seafood always like these Tuna Cakes. Think crab cakes but way cheaper, less seafoody and more tasty!
These Tuna Cakes are super quick to mix together and they take just 3 minutes a side to cook. In case you’re worried about them being spicy, when you remove the seeds and veins from the Jalapeño you’re basically removing the heat.
- 5 cans (5 ounces each) solid white tuna
- 2 large eggs, lightly beaten
- 1 bunch of fresh cilantro, coarsely chopped, plus a few sprigs saved for garnish
- One-third cup, plus 2 tablespoons, plain dry breadcrumbs
- 4 tablespoons mayonnaise (I like Canola Mayo)
- 1 -1½ whole lemons juiced
- 3 jalapeno chile peppers (ribs and seeds removed unless you like it a little spicy), finely chopped
- 1 large onion finely chopped
- 3-4 tablespoons extra light, olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
- Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
- While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.
- Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
- In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
- Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Recipe makes 14-16 patties.
**For the Sriracha Aioli: **
- ¾ cup mayonnaise
- 2 small cloves garlic, minced
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 Tablespoon of Sriracha
- About 3 shakes of cayenne pepper
- Whisk together all the ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving.
- If spicy isn't your thing, just omit the the Sriracha and cayenne.
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