Tuna Cakes with Creole Mayonnaise

By kimvess

Southern Living

MARCH 2011

Ingredients

• 2 (12-oz.) cans solid white tuna in spring water, drained well*
• 1 1/4 cups Italian breadcrumbs
• 2 large eggs, lightly beaten
• 2 teaspoons lemon zest
• 2 teaspoons Dijon mustard
• 1 cup mayonnaise, divided
• 1 1/4 teaspoons Creole seasoning, divided
• 1/4 cup olive oil
• 1 teaspoon lemon juice

Preparation

Step 1

1. Drain and rinse tuna. Place tuna and breadcrumbs in a large bowl; stir in eggs, lemon zest, mustard, 1/3 cup mayonnaise, and 1 tsp. Creole seasoning. Shape mixture into 8 (3-inch) patties.

2. Cook 4 patties in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden; drain on paper towels. Repeat with remaining tuna cakes and oil.

3. Combine lemon juice and remaining 2/3 cup mayonnaise and 1/4 tsp. Creole seasoning. Serve with hot tuna cakes.

*5 (5-oz.) cans solid white tuna in spring water, drained well, may be substituted.