SUBMITTED BY: Rosetta Sperring
Recipe from Sandra Lee’s Semi-Homemade magazine (May Issue).
Dijon Tuna Cakes
¾ cup panko (Japanese bread crumbs), divided, Progresso*
½ teaspoon ground black pepper, divided
1 (12-ounce) cans albacore tuna in water, drained, Starkist*
1/3 cup mayonnaise
3 tablespoons finely chopped fresh parsley
¼ cup Dijon mustard, Grey Poupon*
1 teaspoon fresh lemon juice
2 tablespoons vegetable oil
1.In a shallow bowl, combine ¼ cup panko and ¼ teaspoon pepper.
2.In a medium bowl, stir together tuna, mayonnaise, parsley, mustard, lemon juice, and remaining ½ cup bread crumbs, and remaining ¼ teaspoon pepper. Shape tuna mixture into 4 large patties; dredge in panko mixture until evenly coated.
3.In a nonstick skillet, heat the oil over medium-high heat. Cook tuna cakes, turning once, for 6 to 8 minutes, or until golden brown.
If you enjoyed this article, please consider sharing it!
