You do that kitchen dance (humping dance) when something is that good... so get ready. These golden-crisp cakes borrow from crab cakes in that they are made with fish and turn out flaky, but I've never had a crab cake that tastes this good. (They are usually heavy and overly fishy.)
Here, I used canned tuna and baked potato for a sturdy base. Then I added onion, bell pepper, and celery--the classic Cajun trifecta—all the appropriate spices, cilantro, and beaten egg. The chopping and prepping is the hardest part, but it isn't difficult. Then you make patties and fry them in olive oil until golden. Dip or drizzle with my Comeback Sauce... Oh, you'll come back. :)
Notes: Olive oil is extra virgin.
CAJUN TUNA CAKES WITH COMEBACK SAUCE
Ingredients: 3 tbsp. olive oil, 1 cup cooked and mashed russet potato (1 large), 1 can tuna packed in water, 1/2 cup chopped red or mixed bell pepper, 2 chopped green onions, 1/4 cup chopped cilantro, 1/3 cup minced celery (1 small stalk), 1 large beaten egg, 1 tsp. paprika, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. sea salt, 1/2 tsp. pepper, 1/2 tsp. ground oregano, 1/4 tsp. cayenne pepper.
For the Comeback Sauce: 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tbsp. Sriracha, 2 tbsp. Worcestershire sauce, 1/2 tsp. smoked paprika, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. dry mustard, 1/4 tsp. sea salt, 1/4 tsp. pepper.
1. Prep the cakes: Finely chop the bell pepper, celery, cilantro, and green onion and add to a large bowl with the potato. Drain the tuna and add it in. Pour in the beaten egg and all the spices. Mix well and form 10-12 patties.
2. Fry the cakes: Add the olive to a large skillet pan over medium-high heat. When shimmering, add the patties. (Cook in batches if necessary, adding more oil if needed.) Fry on one side until browned, about 4 minutes, then flip. Remove to a paper towel to cool. Sprinkle with sea salt if you like.
3. Make the Comeback Sauce: (Make the sauce while the cakes cook, if you can.) Stir together all the ingredients until well combined. Serve with tuna cakes.
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