Dijon Tuna Cakes with Remoulade

By Janes_kitchen

Ingredients

• REMOULADE:
• 3/4 C panko, divided
• 1/2 tsp grd black pepper, divided
• 2 (12-oz) cans albacore tuna in water, drained
• 1/3 C mayo
• 4 TBL finely chopped fresh parsley
• 1/4 C dijon mustard
• 1 tsp fresh lemon juice
• 2 TBL veggie oil
• 1 mayo
• 1/4 C dijon mustard
• 2 TB chopped dill pickles
• 1/2 tsp lemon zest
• 1 tsp fresh lemon juice
• 1/4 tsp sea salt

Preparation

Step 1

in shallow bowl, combine 1/4C panko & 1/4 tsp pepper

in med bowl, stir together rest of ingredients (except veggie oil)
+ remaining 1/2C panko & remaining 1/4tsp pepper

shape tuna mixture into 4 lg. patties
dredge in panko mixture until evenly coated

in 12" nonstick skillet, heat oil over med-high heat
cook tuna cakes, turning once, for 6-8 min or until golden brown
serve w/ remoulade

REMOULADE:
in med bowl, stir together all ingredients

serve @ room temp or chilled