Tuna Cakes with Rémoulade
DAIRY
FREE
Golden, lemony, and moist, these mild tuna cakes will tame even the pickiest of fish eaters. Double the tuna cake size and you can use the cakes in a sandwich.
| Prep Time 20 minutes |
Cook Time 15 minutes |
Makes 12 cakes + 1 cup dressing |
Serving Size 3 cakes + ¼ cup dressing |
INGREDIENTS
¾ cup homemade aioli or Mayo-Nays
1 TB. grain mustard
1 TB. capers, drained
1 TB. red onion, peeled, chopped
1 TB. scallion, green part only, chopped
1 tsp. apple cider vinegar
¾ tsp. sea salt
¼ tsp. ground black pepper
18 oz. (510g) canned or jarred tuna
3 large pastured eggs
½ cup yellow onion, diced small
2 TB. fresh lemon juice
3 TB. fresh Italian flat-leaf parsley leaves, chopped
1 tsp. minced garlic
½ cup ghee or coconut oil
METHOD
1 For Grain Mustard Rémoulade: In a food processor, chop aioli, grain mustard, capers, red onion, scallion, apple cider vinegar, ¼ teaspoon sea salt, and black pepper until just smooth.
2 In a medium bowl, combine tuna, eggs, yellow onion, lemon juice, Italian flat-leaf parsley, garlic, and remaining ½ teaspoon sea salt. Form into 12 patties ¾ inch (2cm) thick.
3 In a large skillet over medium heat, heat ¼ cup ghee. Add 6 tuna cakes to the skillet, and cook for 3 minutes on each side or until sides are just browned. Transfer cooked cakes to a plate.
4 Heat remaining ¼ cup ghee in the skillet, and cook remaining 6 tuna cakes for 3 minutes per side.
5 Serve cooked cakes with Grain Mustard Rémoulade.
Side Dish
Warm Portobello, Red Bell Pepper, and Basil Salad
INGREDIENTS
¼ cup ghee
3 large portobello mushrooms, stems off, halved, and sliced thin
1 clove garlic, minced
½ tsp. sea salt
¼ tsp. ground black pepper
1 large red bell pepper, ribs and seeds removed, halved, and sliced thin
½ cup chopped fresh basil
METHOD
1 In a large skillet over medium-high heat, heat ghee. Add portobello mushrooms, and cook, stirring regularly, for 3 minutes.
2 Add garlic, sea salt, black pepper, and red bell pepper, and cook for 3 minutes or until bell pepper is softened.
3 Turn off heat, fold in basil, and serve. (Makes 4 cups.)