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.

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.