Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Tuna Cakes
Serves 4

1 lb. Tuna

Dry Ingredients:
1-1/2 tsp. Mustard Seeds (coarsely ground)
1 tsp. Black Pepper
1/2 tsp. Old Bay Seasoning
1/4 tsp. Baking Powder
1/8 tsp. Cayenne Pepper
1 cup Bread Crumbs

Wet Ingredients:
1 Egg (beaten)
1/3 cup Mayonnaise
1 tbsp. Horseradish
1/2 tbsp. Lemon Rind (grated)
1 tbsp. Lemon Juice
1/4 cup Parsley (fresh, chopped)
1/4 cup Whole Kernel Corn

Presentation:
2 - 4 oz. Tuna Patties
2 Tortilla Chips (extreme triangle shape)
1/2 Lettuce (shredded)
Roasted Red Sweet Pepper Aioli

Méthode:
Combine all dry ingredients in a bowl and blend well. Combine all wet ingredients in another bowl (except the tuna) and blend well. Add wet ingredients to the dry ingredients and loosely blend. Add tuna then gently knead all ingredients together. Shape into 8 patties 1" x 2" (a ramekin or cup lined with plastic wrap may be used to form cakes). Add vegetable oil to a saute pan on medium-high heat. Saute cakes for 2-3 minutes on each side (or until golden brown) or deep fry for 2-3 minutes. Serve immediately.

Presentation:
Fry tortillas until crispy. Arrange lettuce on dinner plate with 1 cake resting on 1 tortilla chip. Repeat the streak plate with Roasted Red Sweet Pepper Alioli .