Pan-Fried Tuna Cakes with Yogurt-Caper Sauce

• 份量: 4
• 总时间: 45 Minutes

配料

¾ cup plain whole-milk yogurt, divided

2 tablespoons drained capers, chopped

Kosher salt and ground black pepper

4 tablespoons grapeseed or other neutral oil, divided

2 medium shallots OR ½ medium yellow onion, finely chopped

Two 5-ounce cans water-packed tuna, drained, flaked and lightly squeezed to remove excess water

1 large egg, beaten

½ cup panko breadcrumbs

2 teaspoons grated lemon zest, plus lemon wedges to serve

1 teaspoon ground cumin

步骤

In a small bowl, stir together ½ cup of the yogurt, the capers and ¼ teaspoon pepper; set aside. In a 12-inch nonstick skillet over medium, heat 1 tablespoon oil until shimmering. Add the shallots and ½ teaspoon salt, then cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a medium bowl; reserve the skillet.

To the bowl with the shallots, add the tuna, egg, panko, lemon zest, cumin, ¼ teaspoon pepper and the remaining ¼ cup yogurt. Stir until well combined. Form into 8 balls and place on a baking sheet. Using your hands, press each ball into a 2½-inch patty.

In the same skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add the patties, reduce to medium and cook until golden brown on the bottoms, 2 to 3 minutes. Using a wide spatula, flip the patties and cook until golden brown on the second sides, about another 3 minutes. Transfer to a paper towel–lined plate and sprinkle lightly with salt.

Transfer the tuna cakes to a serving platter and serve with the yogurt sauce and lemon wedges.

备注

Optional garnish: Hot sauce OR finely chopped fresh cilantro OR both

This recipe was inspired by Israeli seasoned fish cakes known as ktzitzot dagim. Traditional versions usually are prepared with fresh fish and might be fried, baked or cooked directly in a sauce. We’ve opted for canned tuna, making this an easy recipe for weeknight dinners. We use yogurt two ways: to add tanginess to the fish cakes and as a creamy dipping sauce served alongside. Choose good-quality, water-packed tuna, as its flavor is purer and lighter than the oil-packed variety. Be sure to drain the tuna, then give it a light squeeze before adding it to the mixture; this prevents the patties from becoming soggy.