Enjoy these quick and flavorful tuna cakes, perfect for lunch, dinner, or a snack. Crispy on the outside and tender inside, they pair beautifully with a light, creamy dill sauce.
Ingredients:
Tuna Cakes:
- 1 (5 oz) can tuna, drained
- 2 slices bread, crust removed
- 1 large egg, beaten
- 1 tsp Worcestershire sauce (or lemon juice)
- 1/2 tsp dry mustard
- 1/4 tsp salt
- 1/4 tsp onion powder
- 2 tbsp butter
Dill Sauce:
- 2 tbsp heavy cream
- 1/2 cup mayonnaise
- 1 tsp fresh dill, chopped
Easy Creamy Sauce:
- 1 can cream of celery soup
- Milk or cream to thin
Instructions:
Tear the bread into small pieces and combine with tuna and egg in a bowl. Add Worcestershire sauce, dry mustard, salt, and onion powder. Mix until slightly chunky.
Divide the mixture into three portions and shape each into a patty. Melt butter in a pan over medium heat. Fry patties until golden on both sides, about 2 minutes per side. Drain on a paper towel.
For dill sauce, mix cream, mayonnaise, and fresh dill. Chill for at least 4 hours.
For the easy sauce, heat the cream of celery soup and thin with milk or cream to desired consistency. Serve alongside the tuna cakes.
