By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to prizes associated with the contest. I was not compensated for my time.
Tuna cakes with honey mustard aioli are an economical, delicious and healthy lunch choice all year round.
If you live in Maryland, then you know we are good for one thing: seafood. Or, more specifically, crabs. And Marylanders take pride in having the best crab cakes, chock full o’ plump, fresh crab meat. There’s a constant unspoken competition in creating a no-filler crab cake and having it shine, every time. Having judged a crab cook-off for a few years, I can tell you there are plenty of delicious crab cakes, crab soups, crab fritters and crab pretzels out there.
Crab, however, is not even remotely close to economical. I can’t often be bothered spending so much on crab meat, so I turn to tuna instead. Tuna is so practical and flavorful and filling. In college, I used to get a tuna noodle salad every Friday before editing class. It was so loaded with mayo, I’m sure it cancelled out any health properties the tuna had but man, it was delicious. Tuna itself is full of protein, so I love eating it for lunch. It keeps me full forever and a day, which is great when you’re trying to NOT eat everything in sight out of boredom.
My favorite way to prepare tuna these days is in cake form. Why should crab cakes get all the attention when a properly seasoned and well-prepared tuna cake can be just as perfect? I am very loyal to Bumble Bee brand and used their prime fillet to make one serious, virtually filler-free tuna cake. And to top it off, some honey mustard aioli. I’d had a crab cake at the Taste of Cambridge that came with this aioli – I almost called it mustard until a wiser, more experienced foodie corrected me. It is the perfect compliment to the tuna, giving it a nice zing but not outshining the flavors from the cake.
This year, make tuna cakes with honey mustard aioli your summer go-to!
*A note about fillers – breadcrumbs – in these cakes or in crab cakes. Do not, under any circumstances, add breadcrumbs because you think they are needed to hold things together. Whoever told you that was trying to sell you a cheaper cake.
- 1 egg
- 2 Tbsp. mayonnaise
- 1 tsp. yellow mustard
- 1/2 tsp. Old Bay
- 1/2 tsp. Worcestershire sauce
- 3 cans Bumble Bee Solid White Albacore Tuna
- For aioli:
- 1/2 cup mayonnaise
- 1 Tbsp. stone ground mustard
- 2 tsp. honey
- In a bowl, whip together mayo, mustard, egg, Old Bay and Worcestershire sauce until smooth. Open the tuna and drain it well. Fold it into the egg mixture.
- Using a 1/3 cup measure, form patties with the tuna. Place them on plastic wrap, cover and refrigerate for at least an hour.
- Preheat oven to 400 degrees. Place the tuna patties on a foil-lined baking sheet.
- Bake for 30 to 35 minutes until cooked through and browned.
- While they cool, make the aioli by whisking together mayo, mustard and honey. Dollop some on each cake.