Tuna Cakes
Very tender, juicy, wholesome, and delicious fish cakes! Fish cakes are a popular dish — quick and easy to make, and you can use any fish. Tuna is inexpensive yet tasty and good for you. You can make these cakes with fresh tuna or canned.
Katya1
Recipe author
Tuna Cakes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 %
4 g
Fats 41 %
14 g
Carbohydrates 47 %
16 g
201 kcal
GI:
29
/
47
/
24
- How do you make tuna cakes? Gather your ingredients. Here's the recipe for classic cakes made from fresh tuna. If the fish is frozen, thaw it overnight in a bowl in the fridge first — this gentle method preserves more of the fish's nutrients. Rinse the thawed tuna, gut it, cut off the tail, fins, and head, remove the skin, and separate the meat from the bones. Soak the crumb of the white bread in the milk and let it sit 20 minutes to swell, then squeeze out the milk. Run the tuna and the bread through a meat grinder, followed by the peeled, coarsely chopped onion. Into the same bowl, crack the egg, add salt and spices to taste, the chilled butter cut into pieces, and two tablespoons of flour. Mix everything thoroughly until smooth. With hands moistened in cold water, shape small cakes, dredge them in flour, and fry in hot vegetable oil until golden on both sides. Then add a little water to the pan, cover, and simmer the cakes over low heat until the liquid at the bottom has fully cooked off. Remove the lid, flip the cakes, let the crust dry out, and turn off the heat. Serve them up — sides like mashed potatoes, pasta, rice, and buckwheat all pair beautifully. A sauce made from mayonnaise and pickle with lemon juice and spices is a great match too. Tuna is high in protein, which is why it often shows up on the menus of athletes, people doing physical work, and those watching their weight. The phosphorus in fish supports memory and focus, calcium strengthens bones and teeth, and vitamin E is good for skin and hair. That said, there are cases where eating it regularly isn't advised — for example, pregnant women, people with kidney problems, and anyone prone to seafood allergies.
- How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the spine down to the backbone. Turn the fish on its side and, with a sharp knife, slice the meat away from the backbone. Flip it over and cut the fillet from the other side. Clean out the inside, removing the black membrane, since it's bitter and will spoil the flavor. Rinse and be sure to pat it dry well.
- Keep in mind that the right pan matters: even the best recipe can be ruined by the wrong skillet.
- Every oil is good only up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds, including carcinogens. Choose an oil with a high smoke point for frying.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted farmer's butter - 661 kcal/100g
- Salted farmer's butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tuna in oil - 190 kcal/100g
- Tuna in water - 96 kcal/100g
- Fresh tuna - 101 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- White bread - 266 kcal/100g
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