These crispy cakes are your new favorite use for canned tuna.
Who knewcanned tunacould tasteand lookthis gourmet?
Because who says it’s possible for you to’t have a little summery fried fish moment all year-round?
Greg DuPree
This recipe was developed by Robin Bashinsky and Betty Gold.
Ingredients
1can(12-oz.)
Stir until combined, and form into 4 (34-in.-thick) patties.
Place remaining 12 cup panko in a shallow dish.
Dredge patties in panko, pressing lightly to adhere.
Heat oil in a large nonstick skillet over medium.
Add patties; cook, turning occasionally, until golden-brown on both sides, 7 to 8 minutes.
Remove from heat, and drain on paper towels.
Serve with tuna cakes.
2,000 calories a day is used for general nutrition advice.
