Tuesday, March 10, 2009

Fresh Ahi Tuna Potato Cakes On A Bed Of Sauteed Spinach & Parmesan

Let me start out by saying that the cakes I cooked in these pictures were foolishly cooked in olive oil, which promptly burned the entire batch. Lesson learned, right?

When I told my husband that I was going to make potato tuna cakes, he scoffed at the idea, thinking that I would be making them like his mother did. I think not! This isn't the '60's and I'm not June Cleaver, thank you very much. He thought they would be made from canned tuna. Yuck! Not in my house, no sir. We'd had grilled tuna steaks Sunday night along with Caesar salad. Since we'd eaten a large lunch neither of us could eat much so I saved the leftovers and decided to make the potato tuna cakes.

They turned out so divine that even he could not help but rave over these. Yes, Mr. Skeptical himself. You'd think that after 31 years of marriage (and my cooking) he would have had a bit more faith in me (Okay, there have been a few many screwed up meals on my journey). However, since he watches the food network, he thinks I'm an amateur. Basically, I am an amateur, but that doesn't mean I can't still crank out a great dinner idea here and there. Oh he of little faith!

So, I thought I'd share this recipe with my few readers.

This also my entry for this month's Potato Ho-Down, which is being hosted by evil chef mom and noble pig. Here we go...

Spicy Fresh Potato Tuna Cakes:


1/2 cup diced yellow onion

5 cloves garlic, put through a garlic press

1/2 cup diced green onion, minced

1/4 cup green bell pepper, minced

1/4 cup red bell pepper, minced

1/4 cup diced celery, minced

2 cups fresh grilled, grill smoked, or baked tuna 1-1/2 cups of leftover mashed potatoes (you can use instant mashed potatoes)

2 tablespoons of chopped fresh parsley

1 egg, lightly beaten

1/2 cup plain breadcrumbs

1 tablespoon lemon

salt & pepper, to taste

grated parmesan cheese, to taste

canola oil


1. In a skillet, saute' the first 6 ingredients for 7 to 8 minutes. Set aside to cool.

2. Tear the tuna steaks into small chunks in a large mixing bowl.

3. In another mixing bowl, combine the slightly beaten egg and the mashed potatoes and blend well.

4. Add the cooked veggies to the mashed potato mixture. Add the entire potato mixture to the tuna.

5. Add the chopped parsley, breadcrumbs, parmesan cheese, salt & pepper, and the lemon. Mix well.

6. Form mixture into patties and place on wax paper or parchment paper lining a cookie sheet and place in the refrigerator for up 6 hours.

7. In a very large skillet, heat the oil to just befor it begins to smoke (very hot when held a few inches above the skillet).

8. Place three cakes at a time in hot oil so that the skillet temperature doesn't cool too much. Cook about 5 to 6 minutes per side and put on paper towels placed on a rack, in a warm oven.

These cakes are also very good with a dipping sauce. May fave is The Outback Steakhouse dipping sauce they serve with Bloomin' Onions & with Fried Mushrooms. Mmmmm!
Makes approximately 12 tuna cakes. These are also great the next night, quickly heated in a dry skillet.