Tuna Rice Cakes Food

EASY TUNA PATTIES

Ingredients:

• 2 eggs
• 2 teaspoons lemon juice
• 3 tablespoons grated Parmesan cheese
• 10 tablespoons Italian-seasoned bread crumbs
• 3 (5 ounce) cans tuna, drained
• 3 tablespoons diced onion
• 1 pinch ground black pepper
• 3 tablespoons vegetable oil

Steps:

• Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
• Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

SPICY TUNA RICE BOWL

Ingredients:

• 1 cup uncooked long-grain rice
• 1 ½ cups water
• 1 (7 ounce) jar tuna packed in olive oil
• ½ cup finely diced red bell pepper
• ¼ cup finely diced jalapeno pepper
• ¼ cup finely sliced green onions
• ⅓ cup seasoned rice vinegar
• 2 tablespoons soy sauce
• ½ teaspoon sesame oil
• 2 teaspoons Sriracha hot sauce
• ½ lemon, juiced, or to taste
• 1 pinch Korean red pepper flakes (gochugaru), or to taste
• 1 teaspoon finely sliced green onion, or to taste

Steps:

• Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
• While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
• Turn off heat and let rice sit, covered, for 10 minutes.
• Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

TUNA CAKES

Ingredients:

• 3 cans (6 ounces each) tuna in olive oil, drained and flaked
• 1 large egg, lightly beaten
• 1/2 cup fresh cilantro, coarsely chopped, plus sprigs for garnish
• 1/3 cup plain dry breadcrumbs
• 2 tablespoons light mayonnaise
• 1 tablespoon fresh lemon juice
• 1 jalapeno chile (ribs and seeds removed), finely chopped
• 1 tablespoon olive oil
• 1/2 cup prepared salsa

Steps:

• In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together.
• Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes.
• In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs.