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Summer Tuna Cakes

Western.Chefs's picture
Ingredients
  Zucchini 1 Medium
  Canned tuna 6 1⁄2 Ounce, drained and coarsely flaked (1 Can)
  Fresh white-bread cubes 1 1⁄2 Cup (24 tbs)
  Grated onion 2 Teaspoon
  Lemon juice 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg 1
  Salad oil 2 Tablespoon
  Whole wheat bread slice/Cracked-wheat bread slices 2
  Mayonnaise 3 Tablespoon
  Lettuce leaves 2 Large
  Tomato 1 Small, sliced
  Bread and butter pickles 1⁄4 Cup (4 tbs)
Directions

1. Finely shred zucchini; pat dry with paper towels. In bowl, mix zucchini and next 7 ingredients. With hands, shape tuna mixture into two 3-inch round patties.
2. In 10-inch skillet over medium heat, in hot salad oil, cook patties until browned on both sides, about 8 to ,10 minutes.
3. Toast whole-wheat bread. Spread bread with some mayonnaise. Top each slice of bread with a lettuce leaf and half of tomato slices, then a tuna patty. Top each open-faced sandwich with a dollop of mayonnaise.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Dish: 
Sandwich
Interest: 
Summer
Ingredient: 
Fish

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