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Tuna cake?

scuzzo Jun 17, 2009 08:47 AM

Has anyone made a crab cake out of canned tuna?

Just wonderin'?

Love any recipes or ideas.

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  1. kattyeyes RE: scuzzo Jun 17, 2009 09:31 AM

    I have not made a tuna cake (and loathe canned tuna, so it's not in the cards for me); HOWEVER, our local A&P sells a variety of tasty fish cakes: crab, lump crab, shrimp and lobster. They are about $1 each when on sale and great for a quick dinner or lunch with you-know-what-condiment. ;)

    Is your heart set on tuna? If not, here's a plethora of crab cake recipes. I've been eyeing the Ruth's Chris one:

    1. blue room RE: scuzzo Jun 17, 2009 09:37 AM

      scuzzo, I have tried it-- it wasn't offensive, but it was awfully bland. The recipe I used was one for salmon patties, not crab cakes. The tuna was white water-packed tuna. Too mild to be exciting, used lots of lemon juice and tartar sauce to fix it. But tuna burgers recipes exist, so I'd start there looking for recipes for "tuna cake".

      1. a
        another_adam RE: scuzzo Jun 17, 2009 01:01 PM

        I think the fancy term is "tuna croquettes", and when I was a kid, they were a fancy occasional substitute for salmon patties in our house (back in the days when canned salmon was super cheap and tuna was kinda fancy). Usually the binding was just egg and crumbs, no mayo, but I imagine you could do it a variety of ways. As with salmon patties, any complexity will come from the seasoning-- but they're really quite adaptable with different seasoning combinations! I imagine that recipes for tuna croquettes or salmon patties will get you in the ballpark of what you're envisioning.

        1. JungMann RE: scuzzo Jun 17, 2009 01:59 PM

          Tuna croquettes (and salmon as well) were staples in my household. I especially loved them with my father's Pakistani spice blend. They were spicy and packed a punch. My mother's version was a bit more bland but creamy.

          1 Reply
          1. re: JungMann
            another_adam RE: JungMann Jun 17, 2009 02:06 PM

            Ooh, this reminds me that for a while I was on a kick of putting a healthy dose of spicy carrot or green mango pickle into them-- might have to make a batch some time soon!

          2. scuzzo RE: scuzzo Jun 17, 2009 02:05 PM

            Any low carb or at least wheat free variations on making patties?

            16 Replies
            1. re: scuzzo
              BeefeaterRocks RE: scuzzo Jun 17, 2009 02:47 PM

              Not wheat free but I have made these and they were not bad. If I remember correctly I used panko instead of bread crumbs. http://www.jemangelaville.com/2007/05...

              1. re: scuzzo
                another_adam RE: scuzzo Jun 17, 2009 03:27 PM

                For wheat-free, maybe puffed rice for the crumbs? I guess really the crumbs are just filler and help lighten it up so it's not a block of tuna and egg. I usually use quite minimal crumbs anyway, and I bet especially if you tried playing with at least partly mayo as a binder, you could keep it quite minimal.

                1. re: scuzzo
                  cimui RE: scuzzo Jun 17, 2009 07:24 PM

                  puffed rice is a great idea. i also brush my veggie patties (burgers) with olive oil or melted butter and roll in a mixture of potato flour or flakes, salt, pepper, and garlic / onion powders before pan frying. i could see that working well for fish cakes.

                  1. re: cimui
                    scuzzo RE: cimui Jun 17, 2009 09:17 PM

                    Potato flakes! Great idea!

                    1. re: cimui
                      rockycat RE: cimui Jun 18, 2009 06:37 AM

                      And I can't find it now, but I used to have a tuna cake recipe that called for mashed potatoes as the binder. I could be a bit bland, but really seasoning the potatoes helps.

                    2. re: scuzzo
                      alkapal RE: scuzzo Jun 18, 2009 06:46 AM

                      scuzzo, also...what about fine cornmeal? masa? rice flour?

                      1. re: alkapal
                        scuzzo RE: alkapal Jun 18, 2009 09:32 AM

                        I like the cornmeal idea too!!! Why didn't I think of that?

                        1. re: scuzzo
                          alkapal RE: scuzzo Jun 18, 2009 09:43 AM

                          tuna pone! <for those missing the reference, it is to "corn pone" http://southernfood.about.com/od/corn... , one of my favorites, along with hoe-cake to eat with black eyed peas and potlikker.>

                      2. re: scuzzo
                        Caralien RE: scuzzo Jun 18, 2009 07:07 AM

                        Use egg, mayo, and parmesan as binders; if you look at the best crab cakes, they use little to no crackers/breadcrumbs/etc.

                        Unlike fresh crab, I would have to season the canned tuna a lot; it doesn't have much flavour on its own.

                        1. re: Caralien
                          alkapal RE: Caralien Jun 18, 2009 08:44 AM

                          i agree, the tuna just doesn't make good patties because it's sort of blah. i've also had blah results with the mild boneless skinless pink salmon in the small cans from bumble bee. http://www.bumblebee.com/Products/Ind...

                          1. re: alkapal
                            BeefeaterRocks RE: alkapal Jun 18, 2009 10:02 AM

                            I used StarKist Tuna Creations, I don't remember which flavor but I think that helped make a tastier patty.

                            1. re: alkapal
                              JungMann RE: alkapal Jun 18, 2009 10:52 AM

                              But if you treat that salmon or tuna to an Indian interpretation with yogurt, peppers, ginger, cumin, chili, turmeric and cilantro, then you end up with quite the flavorful final product! Instead of tartare sauce, we would eat these with raita.

                              1. re: JungMann
                                alkapal RE: JungMann Jun 18, 2009 08:32 PM

                                you make canned tuna patties with yogurt, etc?

                                1. re: alkapal
                                  another_adam RE: alkapal Jun 18, 2009 08:40 PM

                                  Oh, this reminds me of a way that my mother used to make them, usually on Passover, but occasionally at other times, too: take leftover potato or yams, mash them up well, and mix in eggs, a bit of yogurt, a sprinkle of matzo meal, sometimes a can of tuna, and seasonings (salt, dill) to make a somewhat stiff batter. (I don't have ratios-- it's very much by look and feel)
                                  Pour into muffin tins and bake until golden. I'd completely forgotten about these! I'm sure the matzo meal could be omitted to be wheat-free, but they're definitely not carb-free...

                                2. re: JungMann
                                  alkapal RE: JungMann Jun 18, 2009 10:46 PM

                                  jungmann, are you familiar with a dish of a cubanelle-type pepper stuffed with tuna (or other fish) and potatoes, with chillies (and maybe some other indian spices) -- then maybe battered and deep fried?

                                  1. re: alkapal
                                    JungMann RE: alkapal Jun 19, 2009 05:40 AM

                                    Alkapal, I do use canned tuna to make Indian croquettes, but you do have to press the water out of them first. As to your second question, I have had peppers stuffed with seasoned and flaked tuna, but it was a Mexican preparation and not a very successful one, I might add.

                          2. k
                            KiltedCook RE: scuzzo Jun 18, 2009 11:43 AM

                            I make Tuna Cakes using a 100 year old crab cake recipe from Maryland. I do not use canned tuna, but rather use 'raw' tuna (steak ) which cooks as the tuna cakes are pan frying.

                            4 Replies
                            1. re: KiltedCook
                              alkapal RE: KiltedCook Jun 18, 2009 08:32 PM

                              kc, fresh tuna is a whole 'nother story, though.

                              1. re: alkapal
                                weezycom RE: alkapal Jun 19, 2009 06:42 AM

                                troo dat. My attempts at a tuna cake with canned tuna have turned out nothing very interesting, so I haven't continued down that road. With fresh / frozen tuna steaks, I've gotten some very nice results with pretty standard crab cake style recipes.

                                1. re: weezycom
                                  Caralien RE: weezycom Jun 19, 2009 08:06 AM

                                  Fresh rainbow trout cakes are wonderful too, although I wouldn't use Old Bay. Far better with simply salt, pepper, and cayenne.

                                  1. re: Caralien
                                    alkapal RE: Caralien Jun 19, 2009 09:02 AM

                                    on a fresh summer tomato coulis? mmmmm. so pure, so delicious!

                                    ooh, look at this yellow tomato coulis from sara moulton: http://www.foodnetwork.com/recipes/sa...
                                    how pretty would that dish be on a summer table?

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