Home Previous Next

Paula, with variation


4 servings


MacGourmet downloadFoo Tuna Cakes. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Foo Tuna Cakes


  • 3 tablespoons butter
  • 1 clove garlic, minced
  • 3 tablespoons half and half
  • 1 tablespoon mustard
  • 1 egg
  • cayenne pepper, to taste
  • 1 cup bread crumbs
  • ¼ cup parmesan cheese, grated
  • 2 cans tuna, 6 oz., drained
  • 1 teaspoon onion powder
  • 1 tablespoon barbecue sauce
  • 1 teaspoon lemon juice
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon Penzey's Buttermilk Dressing Mix


Combine parmesan cheese and 1/2 cup bread crumbs in a bowl and mix until incorporated.

Melt 1 tbsp. butter in heavy skillet over medium heat. Saute butter, garlic, onion powder, mustard, cream, cayenne, and 1/2 cup bread crumbs, and mix well. Gently fold in the tuna and heat through.

Form mixture into 4 patties. Dredge in breadcrumb/parm mixture.

Combine remaining butter and 1-2tsp. oil in heavy skillet. Saute the tuna cakes in the hot oil-butter mixture for approximately 4 minutes on each side, or until golden brown. These tuna cakes can also be baked for 7-10 minutes in a 400 degree oven.

For the sauce/topping:
Combine barbecue sauce, lemon juice, mayonnaise, sour cream, and dressing mix and stir until everything is incorporated. Serve as a topping or dip for the tuna cakes, or as a sandwich spread for a tuna-cake sandwich.


NOTES : Stolen from Paula's crab cake recipe, and leaving out the vegetable, and the crab!