How to Make Dijon Tuna Cakes and Roasted Corn Relish with Easy Remoulade

Dijon Tuna Cakes and Roasted Corn Relish with Easy Remoulade
with Sandra Lee
Ingredients: Makes 4 servings
¾ cup panko (japanese bread crumbs)divided
½ teaspoon ground black pepper, divided
2 (12 ounce) cans albacore tuna in water, drained
1/3 cup mayonnaise
3 tablespoons finely chopped fresh parsley
¼ cup Dijon mustard
1 teaspoon fresh lemon juice
2 tablespoons vegetable oil
Roasted Corn Relish (recipe follows)
Easy Remoulade(recipe follows)
Garnish: Lemon wedges

Procedures:
  • In a shallow bowl, combine ¼ cup panko and ¼ teaspoon pepper.
  • In a mdium boel, stir together tuna, mayonnaise, parsley, mustard, lemon juice, remaining ½ cup panko, and remaining ¼ teaspoon pepper. Shape tuna mixture into 4 large patties; dredge in panko mixture until evenly coated.
  • In a 12 inch nonstick skillet, heat oil over medium high heat. Cook tuna cakes, turning once, for 6 to 8 minutes, or until golden brown. Serve with Roasted Corn Relish and Easy Remoulade. Garnish with lemon wedges, if desired.
How to Make Dijon Tuna Cakes and Roasted Corn Relish with Easy Remoulade
Roasted Corn Relish
Ingredients: Make 4 Serving
2 ears fresh corn, husks removed
1 cup cherry tomatoes, quartred
¼ cup chopped red onion
2 tablespoons chopped fresh parsley
½ teaspoon sea salt
¼ teaspoon ground black pepper

Procedures:
  • Preheat oven to 400 degree. Place corn a baking sheet. Bake for 35 to 40 minutes. Let stand to cool for 30 minutes.
  • In a large bowl, cut corn kernels from cob; add tomatoes, onion, parsley, sea salt, and pepper, stirring to combine. Serve at room temperature or chilled with Dijon Tuna Cakes.
Easy Remoulade
Ingredients: Makes 1 ¼ cups
1 cup mayonnaise
¼ cup Dijon mustard
2 tablespoons chopped dill pickles
½ teaspoon lemon zest
1 teaspoon fresh lemon juice
¼ teaspoon coarse sea salt,

Procedures:
In a medium bowl, stir together mayonnaise, mustard, pickles, lemon zest, lemon juice, and salt. Serve at room temperature or chilled. End.
How to Make Dijon Tuna Cakes and Roasted Corn Relish with Easy Remoulade

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