Lemon Dill Tuna Cakes with Caper Sauce

• 1 12-ounce can tuna, drained
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh dill
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• 1/4 teaspoon black pepper
• Salt to taste
• 2 tablespoons olive oil
• 1/4 cup mayonnaise
• 2 tablespoons drained capers
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice

Steps

1. 1 In a large bowl, combine tuna, red onion, dill, lemon zest, lemon juice, egg, 1/4 cup panko, black pepper, and salt. Gently mix until combined.
2. 2 Form mixture into 8 patties. Dredge each patty in remaining panko to coat.
3. 3 Heat olive oil in a large skillet over medium heat. Cook patties until golden brown, about 3 minutes per side.
4. 4 For the sauce, whisk mayonnaise, capers, Dijon mustard, and lemon juice in a small bowl until smooth.
5. 5 Serve tuna cakes warm with a dollop of caper sauce on top.

Equipment

• skillet
• spatula
• mixing bowls

Variations

• Add a pinch of cayenne pepper for a spicy kick.
• Substitute panko with almond flour for a gluten-free alternative.

Substitutions

• If fresh dill isn't available, use 1 tablespoon of dried dill.
• Substitute capers with cornichons for a different tang.

Pairings

• A crisp Sauvignon Blanc
• A side of roasted potatoes

Nutrition

Tips

• For a lighter texture, chill the patties for 30 minutes before cooking.
• Ensure patties are not too thin to prevent breaking while flipping.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.

Freezing: These tuna cakes freeze well for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a fresh green salad and a slice of lemon.
• Pair with steamed asparagus for a light meal.

FAQ