Crispy Tuna Cakes with Macaroni Salad

Name: Crispy Tuna Cakes with Macaroni Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 (6 ounce) cans tuna; 3 carrots, finely diced (divided); 3 celery, finely diced (divided); 1 cup chopped parsley (divided); ½ cup chopped dill (divided); 1 egg, beaten; ½ cup panko bread crumbs; 2 tablespoons Dijon mustard (divided); 1 teaspoon kosher salt; ½ teaspoon freshly cracked black pepper; 6 tablespoons extra virgin olive oil, such as Colavita (divided); 2 tablespoons freshly squeezed lemon juice; 2 cups cooked macaroni or penne or your favorite pasta

Author:: Jamie Geller
Publish date:: Mar 17, 2019

Use canned tuna to make a fun dinner of fish cakes with pasta salad. Healthy, easy and a big crowd pleaser.

35minDuration
20minCook Time
15minPrep Time
4Servings

Ingredients

2 (6 ounce) cans tuna
3 carrots, finely diced (divided)
3 celery, finely diced (divided)
1 cup chopped parsley (divided)
½ cup chopped dill (divided)
1 egg, beaten
½ cup panko bread crumbs
2 tablespoons Dijon mustard (divided)
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
6 tablespoons extra virgin olive oil, such as Colavita (divided)
2 tablespoons freshly squeezed lemon juice
2 cups cooked macaroni or penne or your favorite pasta

Preparation

In a medium bowl, combine tuna, 1 carrot, diced, and 1 celery, diced with ¼ cup each chopped parsley and dill. Add egg, panko, 1 tablespoon Dijon mustard and salt and pepper.
Heat sauté pan over medium heat. Add 4 tablespoons evoo. Form tuna mixture into ⅓-cup patties. Fry 5 minutes per side.
Meanwhile, in another bowl, combine remaining carrots, celery, parsley and dill and mix with Dijon, evoo and lemon juice. Toss with macaroni. Serve with patties.