Tuna Cakes with Lime and Crème Frâiche Tartar Sauce
Adapted from “Take a Tin of Tuna,” which takes canned tuna in new directions. All the flavors of crab cakes are combined in these tasty tuna patties. A crunchy salad and tartar sauce are prefect accompaniments. Serves 4.
Ingredients
1/4 cup mayonnaise
2 large egg
Juice and grated zest of 2 limes
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 6-ounce cans solid light tuna packed in olive oil, well drained and broken into large flakes and chunks
1/3 cup dry bread crumbs
1/4 cup fresh flat-leave parsley, chopped
1/2 cup coarsely snipped fresh chives or chopped green onion tops
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
Lime wedges for serving
Tartar sauce
3/4 cup crème frâiche or sour cream
Zest of 2 limes
1 1/2 teaspoons fresh lime juice
1/4 cup snipped fresh chives
1 tablespoon chopped pickled jalapeños
3 tablespoons capers
Directions
Combine mayonnaise, egg, 2 teaspoons lime juice, lime zest, Worcestershire sauce, and Tabasco in a bowl until well mixed. Gently fold in tuna, bread crumbs, parsley, chives, salt and pepper to taste. Cover and refrigerate for at least 1 hour or up to 4 hours; the mixture will thicken.
Melt butter with oil in a large, heavy, nonstick skillet over medium-high heat. Gently form tuna mixture into 8 patties (don’t overhandle; the tuna cakes should just hold their shape), adding them to the pan as you make them. Fry patties for 2 to 3 minutes on each side, or just until heated through, golden brown, and crisp. (They are quite fragile, so turn them carefully with 2 metal spatulas.) Carefully transfer patties to a paper towel-lined plate to drain briefly, serve at once with lime wedges and a crème frâiche tartar sauce.
To make sauce, combine cup crème frâiche or sour cream with the zest, juice, chives, jalapeños and capers. Keep refrigerated until use.
Variation: Louisiana Tuna Cakes
Cook 1/2 cup each diced red, green, and yellow bell pepper in a little butter until crisp-tender, then gently stir them and 1/8 teaspoon cayenne into the uncooked tuna cake mixture and proceed with the recipe.
