Tuna Cakes With Yuzu Yogurt Recipe

Tuna: Canned tuna is a convenient and protein-rich base for the cakes.

Breadcrumbs: These help bind the mixture and add a bit of texture.

Egg: Acts as a binder to hold the patties together.

Mayonnaise: Adds moisture and a creamy texture to the cakes.

Dijon mustard: Provides a tangy flavor that complements the tuna.

Lemon zest: Adds a fresh, citrusy note to the mixture.

Salt: Enhances the overall flavor of the cakes.

Pepper: Adds a bit of heat and depth to the flavor.

Greek yogurt: Forms the base of the tangy and creamy sauce.

Yuzu juice: Provides a unique citrus flavor that elevates the yogurt sauce.

Honey: Adds a touch of sweetness to balance the tartness of the yogurt and yuzu.

Salt: Used to season the yogurt sauce to taste.

When forming the tuna cakes, make sure to press the mixture firmly to ensure they hold together during cooking. If the mixture feels too dry, add a bit more mayonnaise or a splash of water. Conversely, if it's too wet, incorporate a few more breadcrumbs. This balance will help achieve a perfect texture.

• tuna - Substitute with salmon: Salmon provides a similar texture and flavor profile, making it a great alternative for tuna cakes.

• breadcrumbs - Substitute with panko: Panko breadcrumbs offer a lighter, crispier texture compared to regular breadcrumbs.

• egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, reducing the fat content.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile with added texture from the mustard seeds.

• lemon zest - Substitute with lime zest: Lime zest offers a similar citrusy brightness and can be used interchangeably with lemon zest.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor with an umami depth, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, providing a different but complementary flavor.

• Greek yogurt - Substitute with sour cream: Sour cream offers a similar creamy texture and tangy flavor, making it a suitable alternative.

• yuzu juice - Substitute with lemon juice: Lemon juice provides a similar citrusy acidity, though it lacks the unique floral notes of yuzu.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness with a slightly different flavor profile.

• Allow the tuna cakes to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled tuna cakes in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. This keeps the tuna cakes fresh and ready for a quick meal.
• For longer storage, freeze the tuna cakes. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the tuna cakes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Frozen tuna cakes can be stored for up to 3 months. This ensures you always have a delicious meal on hand.
• To reheat, thaw the tuna cakes in the refrigerator overnight. This gradual thawing helps maintain their texture.
• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a frying pan over medium heat for a few minutes on each side.
• Store the yuzu yogurt sauce separately in an airtight container in the refrigerator. It will keep for up to 5 days.
• When ready to serve, give the yuzu yogurt sauce a good stir and dollop it generously over the reheated tuna cakes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the tuna cakes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through. This method ensures the tuna cakes remain crispy on the outside and moist on the inside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the tuna cakes in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and have regained their crispy exterior. This method is quick and maintains the texture well.

• Microwave Method: Place the tuna cakes on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is the fastest but may result in a slightly softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tuna cakes in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method is great for retaining the crispiness without adding extra oil.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the tuna cakes on the toaster oven tray. Heat for about 10 minutes, or until they are warmed through and crispy. This method is convenient for small batches and maintains a good texture.

• Mixing bowl: Use this to combine the tuna, breadcrumbs, beaten egg, mayonnaise, dijon mustard, lemon zest, salt, and pepper.

• Frying pan: This is essential for cooking the tuna patties until they are golden brown on each side.

• Spatula: Handy for flipping the tuna cakes in the frying pan to ensure even cooking.

• Small bowl: Perfect for mixing the greek yogurt, yuzu juice, honey, and salt to make the sauce.

• Measuring spoons: Use these to measure out the mayonnaise, dijon mustard, lemon zest, yuzu juice, and honey accurately.

• Measuring cup: Necessary for measuring the breadcrumbs and greek yogurt.

• Can opener: Required to open the cans of tuna.

• Whisk: Useful for beating the egg before adding it to the tuna mixture.

• Zester: Ideal for zesting the lemon to get that fresh lemon zest.

• Knife: Handy for any additional prep work, like cutting the lemon for zesting.

• Cutting board: Provides a safe surface for any cutting or zesting tasks.

• Oil brush: Useful for applying a bit of oil to the frying pan before cooking the patties.

Prepare ingredients in advance: Drain and flake the tuna ahead of time, and measure out the breadcrumbs, mayonnaise, and other ingredients to streamline the process.

Use a food processor: Quickly combine the tuna mixture in a food processor for a consistent texture and faster mixing.

Preheat the pan: Ensure your frying pan is hot and ready before you start cooking the tuna cakes to save time.

Make the sauce ahead: Mix the yuzu yogurt sauce in advance and store it in the fridge until ready to serve.