Spicy Tuna Cakes

From: Chef #1088517

On Dec 21, 2008

I made this on friday and it was terrific. One of the reviehe patties are so juicy and flavorful, they dont need a sauce on top, and they were right. I did however enjoy this with a little egglplant salad (baba ganoush). A couple modifications I made: I used matzoh meal instead of cornmeal, regular mustard instead of dijon, and mayo - not Miracle Whip. I also used paprika instead of the cayenne, and skipped the Old Bay sauce (never heard of it..but used crushed bay leaves instead...bad idea!) and skipped the tabasco sauce cuz we didnt have any. They still turned out good. My one caution is they are very greasy to make and need a lot of oil.

From: Paka

On Jun 4, 2008

This was an interesting recipe. I did cut the "hot" spices by half as my tolerance is low for heat! I loved the blending of flavors and never would have thought to use mustard and M. Whip in the patties. My old way seems a bit dull so this is my new adopted way now. Thanks for a great recipe. I didn't think they needed any sauce, they were good just plain, as my kids say.

From: Denise Nachtigal

On Oct 1, 2006

Woooo! Tuna cakes with KICK! My husband and I LOVED these. I left out the tabasco sauce, and it still had plenty of bite in it. I had to make a few alterations due to what I had on hand. I used regular garlic, mayo instead of miracle whip, regualar breadcrumbs, and regular curry powder. However, we're really looking forward to making these with the exact ingredients next time. Thanks for posting this great recipe!!

From: BonnieZ

On Dec 13, 2005

This recipe has delightful flavor to what could be boring tuna cakes. The curry/old bay combination really made the difference and made these tuna cakes stand out. I did make some modifications to the recipe due to dietary reasons, using egg substitute and omitting all salt (using a sodium free old bay) with good results. I also chose to bake them, spraying with a bit of cooking spray to avoid frying and your cornmeal/flour coating did a great job of giving them a bit of a crunch. Thank you Donna for sharing the recipe.