Golden Tuna Cake Sandwich
Golden Tuna Cake Sandwich
Ingredients
For the Tuna Cakes
- 3 cans Genova Albacore Tuna in olive oil, drained, olive oil reserved
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon hot sauce, to 2 teaspoons, to taste
- 1 tablespoon Worcestershire sauce
- 2 sprigs green onions, diced
- 1/4 red onion, diced
- 1 teaspoon Old Bay seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 teaspoon dried parsley
- 1/2 cup Panko bread crumbs
- 1 egg
For the Sauce
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill
- 1 tablespoon dill relish
- 1 teaspoon tuna olive oil, reserved from tuna cans
- 1/2 lemon juice, freshly squeezed
- 1 teaspoon hot sauce, to 2 teaspoons, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For Assembly and Cooking
- 1 garlic clove
- 2 tablespoons tuna olive oil, remaining from cans, as needed
- 1/2 serrano pepper
- 4 potato buns
- 2 tablespoons mayonnaise, for buns, as needed
- 4 leaves lettuce
- 1 tomato, sliced, seasoned with salt and pepper
- 1/4 red onion, thinly sliced
Instructions
- 1
In a large bowl, combine 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 to 2 teaspoons hot sauce, 1 egg, 2 sprigs of diced green onions, and 1/4 diced red onion. Mix until well combined.
⏱️ 3 min
- 2
Season the mixture with 1 teaspoon Old Bay seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, salt to taste, and black pepper to taste. Stir to incorporate the seasonings.
⏱️ 2 min
- 3
Open the 3 cans of Genova Albacore Tuna. Drain the tuna, carefully reserving all of the olive oil from the cans for later use in the sauce and for cooking the patties. Add the drained tuna to the bowl with the wet ingredients.
⏱️ 2 min
- 4
Add 1/2 cup Panko bread crumbs and 1 teaspoon dried parsley to the tuna mixture. Gently fold all ingredients together until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Form the tuna mixture into 4 equal patties. Place the formed patties on a plate or baking sheet and refrigerate for at least 20 minutes to allow them to firm up.
⏱️ 3 min
- 6
While the tuna cakes are chilling, prepare the sauce. In a separate small bowl, combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 to 2 teaspoons hot sauce, 1 tablespoon dill relish, 1 teaspoon of the reserved olive oil from the tuna cans, 1/2 lemon juice, 1/4 teaspoon garlic powder, 1/2 teaspoon dried dill, 1/4 teaspoon granulated sugar, salt to taste, and black pepper to taste. Mix well until smooth and set aside.
⏱️ 5 min
- 7
Heat a large skillet over medium-high heat. Pour in the remaining reserved olive oil from the tuna cans (approximately 2 tablespoons). Add 1 garlic clove and 1/2 serrano pepper to the hot oil to infuse it with flavor. Cook for 1-2 minutes until fragrant, then remove the garlic and serrano pepper.
⏱️ 3 min
- 8
Carefully place the chilled tuna cakes into the hot skillet. Cook for 6 minutes per side, or until golden brown and crispy on both sides.
⏱️ 12 min
- 9
While the tuna cakes are cooking, prepare the potato buns. Spread a thin layer of mayonnaise on the cut sides of each bun. Place the buns, mayonnaise-side down, in a separate pan or on the skillet (if space allows) and toast for about 2 minutes until golden brown.
⏱️ 2 min
- 10
To assemble the sandwiches, spread a generous layer of the prepared sauce on the bottom half of each toasted potato bun. Layer with lettuce, sliced tomato (seasoned with salt and pepper), one cooked tuna cake, thinly sliced red onions, and an additional dollop of sauce.
⏱️ 3 min
- 11
Place the top bun on the assembled ingredients. Cut each sandwich in half and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Tuna Cake Sandwich
For the Tuna Cakes
- 3 cans Genova Albacore Tuna in olive oil, drained, olive oil reserved
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon hot sauce, to 2 teaspoons, to taste
- 1 tablespoon Worcestershire sauce
- 2 sprigs green onions, diced
- 1/4 red onion, diced
- 1 teaspoon Old Bay seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 teaspoon dried parsley
- 1/2 cup Panko bread crumbs
- 1 egg
For the Sauce
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill
- 1 tablespoon dill relish
- 1 teaspoon tuna olive oil, reserved from tuna cans
- 1/2 lemon juice, freshly squeezed
- 1 teaspoon hot sauce, to 2 teaspoons, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For Assembly and Cooking
- 1 garlic clove
- 2 tablespoons tuna olive oil, remaining from cans, as needed
- 1/2 serrano pepper
- 4 potato buns
- 2 tablespoons mayonnaise, for buns, as needed
- 4 leaves lettuce
- 1 tomato, sliced, seasoned with salt and pepper
- 1/4 red onion, thinly sliced
Instructions
- 1
In a large bowl, combine 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 to 2 teaspoons hot sauce, 1 egg, 2 sprigs of diced green onions, and 1/4 diced red onion. Mix until well combined.
⏱️ 3 min - 2
Season the mixture with 1 teaspoon Old Bay seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, salt to taste, and black pepper to taste. Stir to incorporate the seasonings.
⏱️ 2 min - 3
Open the 3 cans of Genova Albacore Tuna. Drain the tuna, carefully reserving all of the olive oil from the cans for later use in the sauce and for cooking the patties. Add the drained tuna to the bowl with the wet ingredients.
⏱️ 2 min - 4
Add 1/2 cup Panko bread crumbs and 1 teaspoon dried parsley to the tuna mixture. Gently fold all ingredients together until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Form the tuna mixture into 4 equal patties. Place the formed patties on a plate or baking sheet and refrigerate for at least 20 minutes to allow them to firm up.
⏱️ 3 min - 6
While the tuna cakes are chilling, prepare the sauce. In a separate small bowl, combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 to 2 teaspoons hot sauce, 1 tablespoon dill relish, 1 teaspoon of the reserved olive oil from the tuna cans, 1/2 lemon juice, 1/4 teaspoon garlic powder, 1/2 teaspoon dried dill, 1/4 teaspoon granulated sugar, salt to taste, and black pepper to taste. Mix well until smooth and set aside.
⏱️ 5 min - 7
Heat a large skillet over medium-high heat. Pour in the remaining reserved olive oil from the tuna cans (approximately 2 tablespoons). Add 1 garlic clove and 1/2 serrano pepper to the hot oil to infuse it with flavor. Cook for 1-2 minutes until fragrant, then remove the garlic and serrano pepper.
⏱️ 3 min - 8
Carefully place the chilled tuna cakes into the hot skillet. Cook for 6 minutes per side, or until golden brown and crispy on both sides.
⏱️ 12 min - 9
While the tuna cakes are cooking, prepare the potato buns. Spread a thin layer of mayonnaise on the cut sides of each bun. Place the buns, mayonnaise-side down, in a separate pan or on the skillet (if space allows) and toast for about 2 minutes until golden brown.
⏱️ 2 min - 10
To assemble the sandwiches, spread a generous layer of the prepared sauce on the bottom half of each toasted potato bun. Layer with lettuce, sliced tomato (seasoned with salt and pepper), one cooked tuna cake, thinly sliced red onions, and an additional dollop of sauce.
⏱️ 3 min - 11
Place the top bun on the assembled ingredients. Cut each sandwich in half and serve immediately.
⏱️ 1 min