Crusty Tuna Cakes Recipe

Crusty Tuna Cakes Recipe

  • 1 Lucerne Large egg
  • 1 slice white bread, crumbled into coarse crumbs
  • 1 (6 ounce) can Safeway SELECT Tongol Chunk Light Tuna in water, drained
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup Safeway SELECT Mayonnaise
  • 3 tablespoons drained Safeway SELECT Capers
  • 1/2 teaspoon dried tarragon
  • 1 1/2 tablespoons vegetable oil
  • malt vinegar
  1. In a large bowl, beat egg with a fork to blend white and yolk; mix in bread crumbs to moisten evenly. Add tuna, bell pepper, mayonnaise, capers, and tarragon. Mix lightly until well combined.
  2. In a 10- to 12-inch nonstick frying pan, heat oil over medium heat. Spoon tuna mixture in 8 equal mounds into hot oil; flatten to make 3/4-inch-thick cakes. Cook, turning once with a wide spatula, until cakes are crusty and golden brown (about 10 minutes total).
  3. Serve hot with malt vinegar to add to taste.
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