Tuna Cakes

Let me preface this by saying I don’t even like canned tuna. It has to be an AMAZING tuna salad for me to eat more than a bite or two. That’s how incredible these tuna cakes are, I CRAVE these babies!! They are so delicious!

* Tuna Cakes *

2 cans chunk light or albacore tuna, drained
4 tbl mayo
2 tbl grated parmesan cheese
2 eggs
1/3 cup crushed pork rinds
1 tsp dill
Pinch of salt

Mix everything together and chill for at least 30 min (this is imperative!)

Shape into patties using slightly wet hands to prevent sticking.

I like to make mini tuna cakes using an 1/8 cup (wet this as well) of mixture for each.

Press down cake slightly and add to skillet.

Fry for 3-4 min on each side in bacon grease, a mixture of butter and oil, or ghee
(my favorite is Tin Star Brown Butter Ghee)

Flip when golden brown and gently push down with spatula.

Remove tuna cakes when they are completely browned.

I flip them a few times while cooking to ensure even browning and lots of crispiness.

 

Serve with your favorite sauce…

I prefer:

Chipotle Mayo (mayo, pureed chipotle in adobo sauce, touch of sweetener)

Spicy Mayo (mayo, sriracha, touch of sweetener, couple drops of sesame oil)

Tartar Sauce (mayo, dill relish or chopped pickles, dill, couple drops of lemon juice)