It’s been nearly a decade since I last ate canned tuna (and that was once … the time before that? About five years prior). I don’t eat it. I don’t like it. Usually the smell grosses me out, and honestly I would rather have fresh. But when I recently told you about the Salmon Cakes that my kids and I adore, I discovered that canned fish does have its (awesome) uses. In well-seasoned patties, it’s great.
Ever since those Salmon Cakes, I have been considering being a little more open-minded about seafood in cans. It’s inexpensive, it’s accessible and if I can create something that the kids and I like? Then that’s another serving of fish for us each week. Gotta love those Omega-3s.
So, these Tuna Cakes? Well, I wouldn’t be telling you about them if I didn’t love them. They have a strong rosemary flavor, with a wonderful meaty texture. I ate mine on a slice of French bread (open-face sandwich style). Delish! They would also be great served on a bed of salad greens.
As for my kids? They both ate every last bite without complaint.
Just try ’em.
- 1 5-6 oz can solid white tuna packed in water
- ½ cup Italian Style Bread Crumbs
- 1 shallot, finely chopped
- 1 tbsp finely chopped fresh parsley
- 1 sprig rosemary, stem removed and leaves finely chopped
- 1 egg
- 2 tbsp lime juice
- 2 tbsp olive oil
- In a medium bowl, combine the tuna, bread crumbs, shallot, parsley, rosemary and egg. Take care to break apart the tuna, so it really mixes up well.
- Add the lime juice and stir well. Divide the mixture into four portions and form patties (about 1 inch thick).
- Add the olive oil to a 12-inch skillet. Heat oil on medium heat. Add the tuna patties and cook for 4-5 minutes per side, until golden brown.