TUNA CAKES with FRENCH REMOULADE SAUCE

TUNA CAKES with FRENCH REMOULADE SAUCE
CAKES
12 ounce can all white albacore tuna, drained well**
1 large egg
1/8 cup mayonnaise
panko crumbs
sea salt, to taste
white pepper, to taste
1 tablespoon green Tabasco sauce

SAUCE
1/4 cup champagne vinegar
1/2 cup safflower oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup powdered sugar

  • In a medium mixing bowl whisk egg until golden and consistency is smooth.
  • Add mayonnaise, salt, pepper and green Tabasco sauce, whisking until well blended.
  • Add enough panko crumbs to make a paste.
  • Add tuna and blend well.
  • Form 6 cakes or logs.
  • Set cakes on paper towels and chill 30 minutes.  The paper towels will draw out excess moisture
  • In a cast iron pan melt butter.
  • Roll cakes in panko crumbs.
  • When butter is frothy, add tuna cakes.
  • Brown each side until golden.
  • In a food processor mix together all the sauce ingredients until well blended.
  • Microwave 1 minute until hot.
  • Pour over tuna cakes and enjoy.

**Crab or Salmon works well too.