In this post, I’ll go over something I decided to try and make recently. It actually turned out quite well, so perhaps you could give it a try for yourself!
The time to make the spicy tuna fishcakes is relatively short in terms of cooking but requires a bit of prep a day in advance.
If you’ve ever made crab cakes before, it’s a very similar process with leaving the mixture overnight in the fridge and cooking the next day.
Anyways, let’s go ahead and get into it.
You’ll need to gather a few ingredients/materials to start for the spicy tuna fishcakes.
- Non-stick frying pan (Le Creuset preferred)
- Oven pan
- Mixing bowl
- Cutting board
- Vegetable oil
- Bread crumbs
- 4 small cans of quality tinned tuna
- Fresh green onions
- Small fresh root ginger
- Fresh parsley
- Roasted red peppers
- Fresh jalapeño
- 2 large eggs
- Baking powder
- Land of Lakes unsalted butter
- Olive oil
- Using a mixing bowl, carefully strain juices from tuna (but not entirely, you don’t want them to be dry).
- Remove oils from bowl and clean.
- Using a clean mixing bowl, dump the strained tuna into it.
- Begin to chop fresh parsley, grate a small ginger root, slice roasted red peppers, and cut green onions and jalapeños finely.
- Add all of the above to the mixture and mix together evenly, making sure each is incorporated into the tuna.
- Crack 2 large eggs and dump into the mixture, repeating the above step and making sure everything gets incorporated evenly.
- Add 1/3 cup of bread crumbs, dashes of salt and pepper and repeat above step once more.
Let mixture cool overnight
- Leave mixture in the fridge overnight.
- Drain any excess oil before proceeding to next step.
- Optional – go ahead and mold small cakes from mixture.
Fry on stovetop
- Pour a generous amount of vegetable oil into a medium heat non-stick pan.
- Take your mixture out of the fridge and mold small cakes (ignore if you already have).
- Once pan is nice and hot, begin to add cakes to the pan.
- Cook evenly for 3-4 minutes on each side.
- Tip – if you’ve never made crab cakes before, you might find it difficult to keep cakes from crumbling when turning over. Simply use a non-scratch spatula and two fingers to flip each cake over.
Cook additionally in oven
- Preheat oven to 350F.
- Using an oven pan, line it with foil and coat foil with olive oil.
- Place cakes on top of foil and coat the top of each cake with a small amount of baking powder.
- Cook for 15-20 minutes.
This step actually makes sure ingredients in the fishcake mixture cook evenly and don’t end up turning crunchy.
If you followed all these steps, your cakes should look like the below.
Making the lobster tails
Lobster tails are one of my favorites and they’re quite quick to make. While you could make a cream sauce for this as well, I prefer melted butter.
Total time to cook is about 5 minutes.
Let’s get into it.
- Steam pan
- 4 premium lobster tails (Maine preferred, but Whole Foods is ok if you have to settle).
- Old Bay seasoning
- Distilled white vinegar
- Bring 1-2 cups of vinegar to boiling
- Graciously add old bay seasoning to vinegar
- Cut lobster tails down the center with a sharp knife
- Place lobster tails above the vinegar in a steamer
- Steam for 5 minutes, until lobsters turn bright red
- Place lobster to the side and melt 2 tablespoons of land of the lakes unsalted butter
If you followed all the steps, they should come out like the above. Quite easy to make, really.