Kitchen experiment: Tuna cakes

tuna cakes

What do you do when you’re not really feeling any of the leftovers in the fridge for lunch? If you’re like me, you experiment (so long as said recipe experiment wasn’t too complicated, of course! I don’t pretend to be a great cook).

So here was the situation: After a long morning wrestling with editorial plans, I was getting hungry. I could eat a banana or a tub of yogurt but that was not going to sustain me for long. A glance at the pantry showed that there were canned corned beef; I could make a quick corned beef hash (that’s always good, but we’ve had that recently). There were also packets of instant noodles (not an option, unless there wasn’t anything left to eat and we’re in a midst of a zombie apocalypse. Nothing against instant noodles, but I ate a lot of it growing up and during college. Also, I was trying to eat healthy)… Ooh, there’s canned tuna. Wonder what I can make with that. Quesadillas? An option, except that I have to open a packet of tortillas and only use one or two of them. I didn’t want to add to the leftovers in the fridge. Hmmm, tuna salad? Yes. But yikes, no bread.

Anyway, after a lot of dithering, I ended up with tuna cakes. It sort of reminded me of those mini-burger patties that my siblings and I used to bring to school as packed lunch. But wait. What do I eat this with? Ooh, there’s rice in the fridge! I am all set! I can just hear D now: “Not everything goes with rice, Terrie.” Hah, wanna bet? I guess you can take the woman out of the Philippines, but not the Pinoy out of the woman.

So, lunch sorted. Turned out great. I would have added more salt and pepper to the mix next time, but otherwise, it was good. Recipe below.

Tuna cakes

Prep time: 10 minutes
Cooking time: 10 minutes
Yield: About 10 small patties (good for two adults or three small kids)

1 can tuna, drained
1 egg, slightly beaten
1/3 to a cup of breadcrumbs
2 tablespoons light mayonnaise
1 small onion, finely chopped
1 Jalapeno chilli, de-seeded and finely chopped
1 tablespoon lemon juice
salt and pepper to taste
oil for frying

  1. Drain tuna. Make sure you drain it well, so that it bonds with the other ingredients.
  2. In a bowl, mix all the ingredients. The consistency of the mixture should be such that it’s not too wet that it would be hard to form patties, but not too dry that the patties would crumble. Add more breadcrumbs if it feels too wet and more mayo if it’s dry.
  3. Heat oil in frying pan.
  4. Take a tablespoon of tuna mixture and form into patties.
  5. Fry the patties.

This goes well with rice or on their own as a snack. I of course, ate it with rice and ketchup as one does.

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Published by

pinxwitch

My name is Terrie. I write for a living and blog for pleasure. Some days, I get up in the morning and know precisely what kind of day it is. At other times, I get knocked over for a loop. People seem to like confiding in me. When I was younger, I thought I knew everything and can tell you what you need to do if you ask me. Now that I'm older, I realize I don't know anything. That's been my motivation for the blog and for writing. To figure out the unknown and unknowable.

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