Don't Make Tuna Cakes Without The Right Kind Of Breadcrumbs

Tuna patties or tuna cakes are exquisite yet uncomplicated to make, and you can fool guests into thinking you put a lot of effort into them when it took mere minutes. The only downside in prep is that, like other delicate fish, tuna is prone to collapsing when trying to form them. And while placing them in the fridge can help, you should also use breadcrumbs to avoid a tray of crumbling cakes. 

Breadcrumbs come in a variety of textures and sizes, but they don't all work equally well for tuna. Fine, plain breadcrumbs may enhance the taste of your meatballs or chicken breast, but isn't the best option for tuna patties. Panko, an airier, crunchier version of bread crumbs, is drier and helps make foods crispier when fried. Panko is always naturally sticky and adheres better to meat and fish, creating a crunchy barrier that prevents your protein from soaking up too much oil.

The panko crumbs are essential to making tuna cakes, but if you don't have them, you can always make some using white bread. Tear the slices into pieces, pulse them in a food processor, then pop them in the oven for a few minutes to crisp up. To save time, while they heat up and cool, you can begin to prep your other ingredients. 

When it's all ready, strain the tuna and mix well with the panko, green onions, eggs, mayonnaise, salt, and homemade Old Bay seasoning. Stir it all together with a fork and form the patties together with your hands. If the mixture is still too wet, add in more panko as needed. After letting the patties sit in the fridge for a few minutes, heat up olive oil in the skillet and place the cakes inside. Cook them on each side for four minutes. Remove them once they're browned and enjoy with tartar sauce or Dijon mustard. Panko is certainly the move if you're "fishing" for compliments with a tray of golden tuna cakes.