Wednesday, September 25, 2013

Tuna-cchini Cakes

This evening I was in the mood for tuna cakes. I also had a small zucchini in the fridge that wasn't really big enough to do anything with -- so I grated it and added it to my patty mixture. I didn't really make a "recipe", in that I didn't actually measure anything out -- I just sort of added a little of this and that as I went along. I used 2 cans of drained tuna (Wild Planet), a grated small zucchini, a little mayonnaise, diced celery, a couple sliced green spring onions, sea salt, a couple squeezes of sriracha sauce (for spice), and an egg. I mixed it all together and then added a couple tablespoons of ground golden flax, just enough until I could form the mixture into soft patties that stayed together. I sauteed the cakes in a skillet coated with some light olive oil until golden brown (about 5 minutes on each side) and then moved them to a cookie sheet and placed in a 250 degree F oven to keep warm while I finished making all the cakes. I made 7 tuna-cchini cakes from my concoction. I find that by making smaller patties it makes them much easier to flip without breaking. The only thing I would do a bit differently is to add a tad more sea salt...so instead I just sprinkled a little on top. You can easily add whatever you like to these cakes to season them the way you like them. While these tuna-cchini cakes were nothing to write home about or anything and very simple...I liked them (hubby chose to eat something else -- too many crunchy things in them for him...LOL). I look forward to having some of the leftover tuna-cchini cakes cold for lunch tomorrow. I snapped a couple photos for you to see below. Enjoy!


BOOM!

8 comments:

Gene Black said...

Hmm...sounds pretty good to me. I may try it with salmon and a few "adjustments" to the recipe.

vaccinenurse said...

This is just my kind of "throw together" supper! I think any cooked (ie left over fish) would work right? Just need to spice it up a bit. The "smaller is better" is a note taken. Nothing like left overs for lunch! Thanks, I enjoy everything you post..

Gourmet Girl Cooks said...

Hi Gene! I'm sure it would be great with salmon -- you could easily leave out the zucchini too and just added your other seasonings, goodies, etc. Basically just put the things that sound good to you together in a mixture you can form into a patty and cook. Hope your salmon cakes turn out great. :-)

Gourmet Girl Cooks said...

Hi vaccinenurse! Yes, any kind of leftover cooked fish would work and your favorite spices and seasonings. Zucchini is definitely not required -- I put it in there because I had an extra little one to use. I've made them without it many times over the years. I am having my leftovers for lunch as I type! Thanks for your kind words -- glad you enjoy my posts and hope you enjoy your cakes/patties. :-)

Sonshine Girl said...

Looks delicious and I think my hubby will love these. Plan to try them this weekend. Yumm!

~Cindy

Gourmet Girl Cooks said...

Thanks Cindy -- hope you both enjoy them. You can season them more or differently to your liking very easily. :-)

unter der laterne said...

GG, I am reading some of your older posts and recipes, what an accomplishment, truly amazing what you have created with this website. You are so kind and go out of your way to help in great detail! No wonder you do not have enough time to sleep!
Good night! Barbara.
I am a night owl too!
No need to respond( I do not want you to be late for bed. lol!

Gourmet Girl Cooks said...

LOL, Barbara! I have always been a night owl, but by blog has evolved into so much more than the little "hobby" it started out as! Between keeping up with the blog, Pinterest, Twitter, and Facebook...it takes up lots of time (lets not forget I work full time, too!). If I did not enjoy it, I wouldn't be able to do this the way I do...but I am a perfectionist (unfortunately) and I have to either do something right or not at all! Glad you enjoy it...from one night owl to another! ;-)