Tuna and tofu together in one savory patty! Canned tuna is cheap and easy, and with a little ponzu to spice things up, these cakes are a quick and easy weeknight hit!
As a kid I wasn’t a big fan of canned tuna. It just seemed, well, fishy. Fresh tuna I loved, but canned, it just wasn’t as good. To eat it, I had to dress it up a bit, which I did a lot! One of my favorite ways to eat it was in a patty, and after many variations over the years, ponzu cakes have become my all time favorite. Drizzled with extra ponzu sauce, it’s so good!
I’m a big fan of adding tofu to the mix. While it might seem unusual at first, tofu is a great addition to not only increase the nutritional value, but also stretch the yield of the recipe. Tofu is inexpensive compared to meat, and just adding a little doesn’t overwhelm the taste. Give it a try, I’m sure you’ll love it too!
Recipe – Ponzu Tuna Cakes:
– Cut your tofu into several small blocks, then wrap tightly in paper towels for 10 minutes to remove excess water.
– Use your hands to crumble the tofu into a fine pulp in a medium sized bowl.
– Cut the green onion into thin slices. Add the tuna, egg, panko, mayonnaise, salt, pepper, green onion, and ponzu sauce to the bowl and stir to combine.
– Shape the mixture into 6 to 8 patties. Use your hands to firmly press them together so they will hold their shape.
– Place a large skillet over medium high heat. Once hot, add the sesame oil to the pan, then add the patties. Cook for 5 minutes until the bottoms have browned.
– Flip the patties over, cover with a tight fitting lid, and cook for another 5 minutes until cooked through.
– Serve garnished with additional green onion and ponzu sauce.