Best 7 Panko Tuna Cakes W Soy And Mustard Recipes

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Calling all tuna lovers! Savor the delightful medley of textures and flavors in this Panko Tuna Cakes with Soy and Mustard recipe. These golden-brown patties, made with a blend of tuna, bread crumbs, mayonnaise, and herbs, offer a crispy exterior and a moist, tender interior. The tangy soy-mustard sauce adds a burst of umami and complements the tuna's mild flavor perfectly.

In addition to the Panko Tuna Cakes, this article presents a diverse selection of other tantalizing recipes. Embark on a culinary journey with the zesty Lemon Garlic Shrimp, where succulent shrimp are coated in a flavorful marinade of lemon, garlic, and herbs, then grilled to perfection. Indulge in the comforting warmth of Creamy Chicken Noodle Soup, a classic dish that features tender chicken, hearty vegetables, and a rich, creamy broth. For a taste of the Mediterranean, try the Greek Lemon Potatoes, where crispy potato wedges are roasted with a vibrant blend of lemon, oregano, and olive oil. And to satisfy your sweet cravings, the article offers a delightful recipe for Chocolate Chip Cookies, featuring chewy, chocolate-studded cookies that are sure to be a hit with everyone.

Check out the recipes below so you can choose the best recipe for yourself!

EASY TUNA CAKES



Easy Tuna Cakes image

Easy tuna cakes that takes 15 minutes and less than 10 ingredients to prepare and cook!

Provided by Nadja Belgrave

Categories     Main Course

Time 15m

Number Of Ingredients 10

2 can tuna in water (170 g) (drained )
1 tablespoon fresh parsley (chopped)
¼ cup panko breadcrumbs
1 egg (medium size)
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dijon mustard
1 tablespoon mayonnaise (optional)
tartar sauce (for serving, optional)

Steps:

  • Remember to drain your tuna before mixing all your ingredients.
  • In a medium mixing bowl, add all the ingredients and mix until combined.
  • To form the tuna cakes, use a 1/4 measuring cup to get all of the cakes of the same size.
  • Heat a medium nonstick skillet, place your cakes and cook for 2 minutes on each side or until golden brown. Try not to overcrowd your skillet, and cook them in batches of 3. Repeat until finished. Try not to move them too much to avoid them falling apart.
  • Serve immediately with some mayonnaise or tartar sauce, and Enjoy!

Nutrition Facts : Calories 169 kcal, ServingSize 1 serving

ASIAN-INSPIRED TUNA CAKES



Asian-Inspired Tuna Cakes image

Found this recipe in "The Metro St. Louis Guide to Smart Parenting" as a kid-friendly healthy recipe. Very simple and very tasty! The sauce rEALLY makes the recipe! The soy and panko give a nice twist to the familiar boring tuna cakes of yesteryear. Can be used as a main dish or as an appetizer. NOTE: Due to the concensus of reviewers, I have decreased the original 1/4 cup soy sauce to 1.5 tablespoons.

Provided by januarybride

Categories     Kid Friendly

Time 40m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 13

1 (6 ounce) can tuna in water, drained
1 1/2 tablespoons low sodium soy sauce
2 eggs, beaten
1/4 teaspoon pepper (or more to taste)
1/2 small white onion, minced
1 cup panko breadcrumbs
2 tablespoons melted butter
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon lemon pepper
1 tablespoon lemon juice
2 dashes Tabasco sauce
2 tablespoons sesame oil

Steps:

  • Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
  • Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
  • In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
  • Place dipping sauce in a sandwich size Ziplock baggie.
  • Heat oil in large pan.
  • Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
  • When browned on each side, remove and place on a paper towel to drain off excess oil.
  • Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.

PANKO TUNA CAKES W/ SOY AND MUSTARD



Panko Tuna Cakes W/ Soy and Mustard image

I saw other recipes but this is how I make my tuna cakes, very flavorful! These can also be substituted with salmon, ahi ahi, mako etc whatever fish you want but I prefer tuna or salmon ^^

Provided by Vylet Chef

Categories     Tuna

Time 10m

Yield 6 Cakes, 2-4 serving(s)

Number Of Ingredients 10

1 cup panko breadcrumbs (or breadcrumbs if you prefer)
6 1/2 ounces tuna in water (drained)
1 large egg
1 teaspoon soy sauce
1/2 teaspoon mustard powder
1/2 teaspoon white pepper (or black but I prefer white)
1 pinch salt (to taste)
1 tablespoon onion, minced
1 tablespoon parsley
1/4 teaspoon butter

Steps:

  • Beat the egg first, them mix together all the ingredients except the butter. Mix together very well.
  • Take and make 6 small patties and compress them really well, make sure they are crumbly or they will fall apart. If the mix is too dry add a splash of milk at a time till its wetter. This recipe was not too dry for me.
  • Melt butter in a skillet on medium heat and cook the cakes till browned.
  • Enjoy!

PANKO-CRUSTED SALMON



Panko-Crusted Salmon image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees.
  • In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
  • Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
  • Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
  • Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

TUNA CROQUETTE



Tuna Croquette image

Provided by Alton Brown

Categories     appetizer

Time 31m

Yield 8 appetizer size croquettes

Number Of Ingredients 9

1 (7-ounce) pouch albacore tuna, drained well and shredded by hand
2 green onions, chopped fine
2 teaspoons Dijon mustard
2 large eggs, beaten
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup panko bread crumbs, divided
Olive oil, for sauteing

Steps:

  • Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
  • Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

TUNA CAKES



Tuna Cakes image

High-quality canned and jarred tuna in olive oil lends fresh-from-the-sea flavor to these cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Number Of Ingredients 9

3 cans (6 ounces each) tuna in olive oil, drained and flaked
1 large egg, lightly beaten
1/2 cup fresh cilantro, coarsely chopped, plus sprigs for garnish
1/3 cup plain dry breadcrumbs
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 jalapeno chile (ribs and seeds removed), finely chopped
1 tablespoon olive oil
1/2 cup prepared salsa

Steps:

  • In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together.
  • Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes.
  • In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs.

EASY TUNA PATTIES



Easy Tuna Patties image

These patties are great dipped in ketchup, mustard, or hot sauce. They are also great as a sandwich.

Provided by Phyllis Spencer Brixey

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 eggs
2 teaspoons lemon juice
3 tablespoons grated Parmesan cheese
10 tablespoons Italian-seasoned bread crumbs
3 (5 ounce) cans tuna, drained
3 tablespoons diced onion
1 pinch ground black pepper
3 tablespoons vegetable oil

Steps:

  • Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
  • Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 13.9 g, Cholesterol 124.6 mg, Fat 15.5 g, Fiber 0.8 g, Protein 31.3 g, SaturatedFat 3.2 g, Sodium 408.7 mg, Sugar 1.2 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your tuna cakes.
  • Don't overmix the tuna mixture. Overmixing will make the tuna cakes tough.
  • Use a light touch when forming the tuna cakes. This will help to keep them delicate.
  • Cook the tuna cakes over medium heat. This will help to prevent them from burning.
  • Serve the tuna cakes with your favorite dipping sauce. Soy-mustard sauce is a classic choice, but you could also try tartar sauce, ketchup, or ranch dressing.

Conclusion:

Panko tuna cakes are a delicious and easy-to-make seafood dish. They're perfect for a quick lunch or dinner, and they can also be served as an appetizer. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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