Saturday, November 13

Solar-Baked Tuna Cakes with Lemon Sauce

Solar-Baked Tuna Cakes, Brown Rice and Corn

Tuna Cakes With Lemon Sauce

Years ago, I fell in love with chunk light tuna canned in water, not oil. This economical recipe works, either way, and it's simply a personal preference. While I adore fresh tuna steaks, canned tuna works better, for me, if it isn't quite so, well, canned, in taste. These turned out delish, with a nice crispy top and bottom and lots of good-eating, in between. Served with brown rice and corn, this was a meal that was easy to prepare and easy on the pocketbook!

Large-Sized Muffin Tin Makes Light Work of Tuna Cakes
It's not the easiest thing in the world to crisp up canned meat or fish cakes, without cooking them through, because you're basically working with a "pre-cooked" item. I try to avoid frying in oils, whenever possible,
 but wanted a somewhat crunchy crust. Eureka! Muffin tin (large cups) and panko bread crumbs. Heh, heh, heh... I didn't do step pictures because I know you can figure this out from the recipe, but here's the finished solar-baked Tuna Cakes. There's a light layer of panko breadcrumbs on the bottom, tuna mix, and a top layer of panko breadcrumbs with 1/2 teaspoon lemon-butter.

Solar-Baked Tuna Cakes
If you don't have panko breadcrumbs on hand, they are super easy to make. Here's a great recipe that should get you started on making your own. Play with the herbs and spices and create your own family recipe. They are easily prepared in the solar oven, too!

Solar-Baked Tuna Cakes
Preheat solar oven to 225F. Bake for approximately 45 - 50 minutes. (Or, you could have your Brown Rice already baking in the solar oven, and simply place the Tuna Cakes alongside the rice pot or on top of it. The rice will take at least 1-1/2 to 2 hours to cook, so it's nice to get an early start with it.)

Tuna Mix:
10-ozs chunk light tuna in water; drained, reserving 1 Tablespoon water.
1/2 cup of finely chopped celery
1 finely chopped medium onion
1/4 cup sunflower seeds
1 egg
1/3 cup shredded cheddar cheese (sharp or mild)
1/3 cup shredded mozarella cheese
1 Tablespoon tuna water
Salt and Pepper to taste
1/2 teaspoon ground oregano
Large pinch of ground mace
Thoroughly mix above ingredients. Lightly spray muffin tin with oil, add 1 tsp. panko breadcrumbs and swirl to line cup bottoms. Evenly divide tuna mixture and gently place each portion over breadcrumbs. Spread 1 teaspoon of panko breadcrumbs over top of each tuna cake. Top with lemon butter. I just dropped it in the center and it spread during cooking, but you could soften the lemon butter enough to spread over the entire top, as well.

Lemon butter: Thoroughly blend 1 teaspoon lemon zest with 1/2 stick butter/oleo; divide evenly for six tuna cakes.

While Tuna Cakes are baking, you can make your favorite sides. I used Brown Rice and canned kernel corn. I added a gravy because I've always felt that fish cakes can be a little too dry and the gravy would be a nice contrast with the crust.

Lemon Sauce:
2 Tablespoons butter
2 Tablespoons flour
Salt & Pepper to taste
1 Teaspoon lemon zest
2 Teaspoons mayonnaise
1 Teaspoon Balsamic Vinegar
2 Cups water
For sauces, I like to have all ingredients measured out and ready for action. In small saucepan over med-high heat, let butter melt, add flour, salt and pepper. Stir until flour browns and mixture begins to thicken. Stir in lemon zest, mayonnaise, Balsamic Vinegar; continue stirring until thoroughly blended. Slowly add water, while continuing to stir, until consistency is light and smooth. Let cook for approximately four minutes. Remove from heat and pour small amount over tuna cakes.

Hope you like it. These tuna cakes make great cold lunches, too!

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