Tuna Cakes with Spicy Mayonnaise
Polpette Di Tonno
Serves 4
Printable Version
For the Spicy Mayonnaise:
Process the capers, 1 1/2 tablespoons of the parsley, the roasted garlic and the Tabasco sauce in a food processor or blender until coarsely chopped. Add the mayonnaise and pulse until thoroughly mixed. Transfer to a bowl, cover and refrigerate until ready to use.
For the Tuna Cakes:
Thorougly combine the mashed potatoes, flaked tuna, Romano cheese, 1/4 cup of the bread crumbs, the eggs, the remaining 2 tablespoons of the parsley, the salt and pepper in a large bowl. Form the mixture into 12 patties, approximately 1/2 inch thick and 2 1/2 inches wide. Combine the flour and the remaining bread crumbs on a plate. Roll the patties in the mixture to coat and set aside.
Heat 2 tablespoons of the oil in a large nonstick saute pan set on medium heat until it starts to sizzle, about 2-3 minutes. (If you aren't using a nonstick saute pan, you must increase the amount of oil used by 2-3 tablespoons). Fry 1/2 of the cakes for 3 minutes on each side, or until nicely browned. Remove the cakes to a plate and place in a warm oven while cooking the remaining cakes. Add the remaining olive oil to the pan as needed.
Place 3 cakes on each plate with a dollop of the spicy mayonnaise on the side.
Cook's Tip:
There are many varieties of low-fat and nonfat mayonnaise on the market. The nonfat varieties tend to have a much stronger flavor and don't lend themselves as well to use as a base in sauces. Try several varieties yourself and decide which you prefer.
