Recipe: Tuno Cakes (vegetarian)

[Guest guest]

While we're all on the subject of tuna substitutes, I want to share a

recipe that I adapted from authentic Maryland crabcakes. Seafood was

the only thing I missed when I turned vegetarian 24 years ago. The

thing I love most about this recipe, aside from the incredible taste,

is that they are cooked in the oven so there is no chance of them

falling apart when flipped since you don't have to flip them.

 

Sherry's Tuno Cakes

(adapted from " Best Maryland Crabcakes " from the cookbook " Best of

the Best from the Mid-Atlantic " )

 

Oven 400 degrees

 

Combine in a bowl:

 

1/4 cup dried breadcrumbs or panko or mashed Saltines -- any

flavorless breading

1/4 cup mayonnaise

1/4 teaspoon dry mustard

1/4 teaspoon Old Bay seasoning (you can find copycat recipes on the

internet if you don't have it)

1/4 teaspoon lemon juice (or just squeeze a half-lemon a little bit

over the bowl)

1/4 teaspoon vegetarian Worcestershire sauce

1 stalk celery, finely minced

1 egg

1/2 roll Tuno, thawed and thoroughly squeezed to get as much liquid

out as possible

 

Oil a pan for the cakes. Shape mixture into 4 cakes and place on

pan. Spray or dab or brush a little oil on top of each cake. Bake

15 to 20 minutes or until golden brown on top. Lift off with a

spatula and eat immediately.

 

These are just awesome, and dh and I can't get enough of

them. They're also a great company dish for nonvegetarians. The

recipe can be doubled by doubling everything except for the egg.

 

Note on Tuno: This is a frozen product that comes frozen in a 12 oz

tube and is made by Worthington. It is soybased, has excellent

flavor, and flakes like the real thing. I buy mine at a local health

food store here in Oregon at $4.98 per tube, which will feed 4. I've

also had natural food stores special order it for me. Tuno is also

great in salads, sandwiches, and casseroles. It's a bit salty, so

don't add salt to the recipe without tasting.

 

Sherry