Tuna Cakes or.....anybody have a new name?
~Chop in rough dice and sauté in sesame oil (or sesame/olive oil)
1 walla walla sweet onion
4 ribs celery
1 seeded sweet red or yellow bell pepper
2-3 cloves garlic
let cool- add 1- 8 oz can chopped water chestnuts
~Process to fine grind (don’t let it get too mushy) set aside
~Toast 1 cup whole almonds- cool and rough grind in food processor (set aside)
~Process french bread (or other) to make 6-8 cups soft bread crumbs or
substitute Japanese Panko crumbs. (set aside)
~Process to blend:
8 oz cream cheese (I use soy cream cheese- but it shouldn’t matter)
1 TBL ground ginger
2 TBL sesame oil
soy sauce to taste- 1 tbl?
2 eggs
3/4 cup mayonnaise (nobody said these were low fat!)
juice of one lime (or to taste)
1-2 tsp powdered wasabi
~Combine 5 (6oz?) cans of drained albacore tuna (flake into little pieces)
with:
the veggies, the almonds, the mayo stuff
~Add handfuls of the bread crumbs until it’ll hold together enough to form into small hamburger size patties- dip the patties in more crumbs to cover and set on wax paper lined cookie sheet. Cover and chill for 30mins or so. Saute in oil ( I use a combination of wasabi oil, garlic oil and sesame oil with olive oil) until browned.
Drain before serving.
Serve with:
ginger, soy aioli (just mix up flavors with mayo to taste)
wasabi oil (available at Newport Market) or wasabi paste
pickled ginger, green onions, and avocado slices
~Makes a bunch- like 18 or so. These also freeze well. Okay to sauté right from the freezer- not quite as pretty and they spit and fizzle a bit- but great to have on hand! You should be able to halve the recipe –