It’s lunch prep time again and I am bored with my usual go-to salads. I decided to change it up this week and make some baked tuna “crab” cakes. The reason I put “crab” in quotations is because these are 100% tuna cakes that taste just as good as crab cakes and are sooo much cheaper! Plus, with Raincoast Trading canned tuna, you have the option of using different flavours! I would normally make this with their no salt Albacore Tuna (that is right, they have a no salt option for low sodium diets!). But today I tried my recipe using their smoked Albacore Tuna. Best decision ever! The smoked flavour takes these tuna cakes to a whole ‘nother level!!
Baked tuna “crab” cakes are perfect for a quick and easy lunch or appetizer on game day served with a side of sweet chili dipping sauce or garlic aioli. I never feel guilty about eating these because they are healthy especially since they are not fried in an inch of oil. You can also serve these cakes over a mixed greens salad for dinner. The options are endless!
I think I prematurely jumped to conclusions because I really thought this would be my lunch prep for the entire week. But my husband and I have already devoured half of them…oops… I guess that means another trip to the grocery store so that I can get my hands on more canned tuna! The best thing about canned tuna is that it is always in season! You can have it any time of the year! I opt for Raincoast Trading canned tuna because they contain no preservatives, contain 8 times as much Omega 3 fatty acids compared to other commercial brands, and they have lower mercury levels than other brands. Plus, they are local to the Pacific Northwest (off the coast of British Columbia).
If you live in Canada like I do, you should have no problem finding Raincoast Trading products at your local grocery store. The cans are hand-packed locally in Nanaimo, British Columbia. For those of you who live elsewhere, do not worry. You can order their products online on Amazon!
- 2 6-oz. cans of tuna, drained
- 1 large egg
- 2 tablespoons green onions, thinly sliced
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ cup panko bread crumbs
- ½ teaspoon Italian seasoning
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ teaspoon red pepper powder (optional)
- ¼ teaspoon garlic powder (optional)
- vegetable oil
- sweet chilli dipping sauce or garlic aioli for serving (optional)
- In a medium sized bowl, add the tuna, egg, green onions, mayonnaise, mustard, lemon juice, Italian seasoning, salt and pepper and ¼ cup of the panko bread crumbs. Stir to combine.
- Divide the mixture into 8 mini patties (about 1 and ½ inches in diameter). Coat the patties in the remaining ¼ cup of panko bread crumbs and and place on a plate. Place the plate in the refrigerator for 30 minutes.
- Preheat oven to 375 F.
- Grease a baking tray with vegetable oil. Place the patties on the tray and bake for 20 minutes.
- Carefully place the patties on a cooling rack for 10 minutes.
- Serve warm with a side of sweet chilli dipping sauce or garlic aioli.
This post was sponsored by Raincoast Trading. Although I was compensated for this post, the recipe and opinions are my own.
This project is supported by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture. #BCBuyLocal