Tuna cakes are one of those dishes that my mother used to make. My siblings and I didn’t exactly look forward to them. Don’t get me wrong. My mom was a very good cook, and she inspired me in countless ways. But for this dish, she used canned tuna and celery. The tuna cakes she made were so dry that you had to slice them open and spread them with butter. I think the idea of buying and eating fresh tuna at that time was a foreign concept. Though my siblings and I ate my mother’s tuna cakes without complaint (okay maybe a few), I have always thought that this family staple could be made better by using fresh ahi tuna and some simple herbs and spices. My theory proved correct. One bite of these simple, flavorful patties will transport you to a dockside restaurant on the east coast. They are light yet satisfying, and we accented them with a tangy sauce to complement the flavor of the tuna. If made a little larger, they would make a great meal served on a bun with a little fresh tomato and lettuce. Jackie never had the privilege of trying my mom’s tuna cakes, but I sure wish she had. I am certain that she would have eaten them with a smile on her face, because that’s the kind of person she is. I love to share stories of my mother through my food. I have so many great memories of her; she is the reason I enjoy cooking and am passionate about food. I think she, of all people, would really love this new version of her classic dish.
Fresh Ahi Tuna Cakes are a delicious meal made with fresh ahi tuna steaks. They are also a great way to use leftover tuna steak.
- 8 oz fresh ahi tuna
- 1/2 C cracker crumbs (we used a club crackers )
- 1 tbsp old bay seafood seasoning
- Pinch of salt
- Pinch of pepper
- 1 egg
- Fresh lime
- Olive oil
- For the sauce:
- 1/4 c cocktail sauce
- 1/2 c mayonnaise
- Tsp fresh lime juice
- Dice tuna into 1/4″ pieces and place in a mixing bowl
- Squeeze one fresh lime wedge onto tuna
- Salt and pepper tuna, and mix in old bay seasoning
- Crush crackers to an oatmeal consistency (you want some larger pieces)
- In a separate bowl, scramble the egg and add to tuna.
- Combine cracker crumbs with tuna and mix together (it will look wet, don’t worry the crackers will absorb the liquid).
- Cover and refrigerate for at least 10 minutes
- Heat a sauté pan over medium high and add tbsp olive oil
- Divide tuna mixture into 3 equal parts and form into balls and lightly smash to flatten top and bottom
- Place in sauté pan and cook over medium high heat for 2 minutes, turn over and cook for another 2 minutes.
- Serve with fresh lime and drizzle with tuna sauce
Keywords: fresh, tuna, ahi, tuna steak, leftover, leftover tuna,