The other day, we saw some cans of tuna in the pantry and decided to have fun with them. So, we made some Duxelles, mixed them in with the tuna, and turned it all into fish cakes! The mushroominess worked surprisingly well with the tuna from a flavour perspective, and it also kept the cakes very moist throughout cooking. If you like tuna and mushrooms, and you’re looking for a nice economical meal, consider making this one!
We served our cakes atop buttered egg noodles without any sauce to go with them…but if you’re looking for something a little funkier, try the cakes out as patties on a burger bun or paired with your favourite aioli…or tartar sauce!
Time: 25 Minutes
Ingredients (to make 6 cakes):
- 3 Cans of Chunk Light Tuna in Water
- 6 White Button or Cremini Mushrooms
- 2 Eggs
- Bread Crumbs
- Garlic Powder
- Black Pepper
- Dice your onion, and melt some butter in a pan. Add your onion, and sauté for a few minutes to soften.
- Place your mushrooms in your food processor, and chop finely. Then, add your chopped mushrooms to your onion pan along with your seasonings. Cook for a little while until everything become like a paste.
- As your mushrooms and onions cook, open your tuna cans, and drain the water (we kept it aside to pour over our dogs’ food, and they were very appreciative). Pour the tuna into a large bowl.
- When your mushrooms and onions are ready, scoop them into your tuna bowl, and crack your eggs in. Mix together by hand, and then add bread crumbs a little at a time until your mixture holds together well.
- Heat some oil in a frying pan (Cast Iron if you have it), and when it’s hot, form your tuna mixture into patties, and arrange them in your pan.
- Cook for about 4 minutes, flip, and cook for another 4 minutes.
- When your cakes are golden brown on both sides and hot in the center, you’re ready!
- Plate, devour, and enjoy!
Good idea! I’ll have to try it.
Thank you! My wife was skeptical at first since she thought it would be too “in your face fishy,” but she was pleasantly surprised that it wasn’t.