Tuna Corn Cakes Recipe
No matter how empty my fridge is – no matter how badly I need to make a grocery run – I seem to always have a can of tuna on hand.
Come to think of it, there are a few food items I almost always seem to have stocked in my fridge or pantry:
This particular recipe uses most of those pantry staples (tuna, eggs, breadcrumbs, onions, frozen corn). And these ingredients come together in the most perfect way.
About The Recipe
These tuna-corn cakes are along the line of tuna melts, minus the cheese and the bread. For a more substantial meal, you could put one of these cakes on a bun with a little mayo.
They freeze well and are great for an on-the-go snack or light meal. Check out the original recipe here.
Check out this similar recipe, using salmon instead of tuna: Easy salmon patties
A low-carb, paleo-friendly option: Tuna melts in a bowl.
- Two 5-ounce cans water-packed tuna
- 1 small yellow onion, chopped
- 3 green onions, chopped
- 1 cup frozen sweet corn
- 3 eggs, slightly beaten
- 1/2 cup breadcrumbs or panko breadcrumbs
- Salt and pepper, to taste
- Garlic powder and/or cayenne pepper, to taste
- Oil, for frying
- In a mixing bowl, combine tuna, onion, green onion, and corn. Mix in beaten eggs. Add breadcrumbs, salt and pepper, and optional spices and mix until combined.
- Take about 1/4 cup of the tuna mixture and form into balls. Heat about a tablespoon of oil in a large frying pan over medium-high heat. Place balls in frying pan. Press down on each ball to flatten into a patty. Fry until golden brown on one side; flip and repeat.
- Place cooked patties on a paper towel before serving to remove excess oil. Serve with sweet chili sauce, Sriracha mayonnaise, or another sauce of your choosing.