Bohemian Table: Summer freshness and bold colors

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I totally found myself thinking about the old 1940’s-70’s cookbooks of my mother’s and grandmothers. I used to flip through them giggling at the jello molds and drooling over the colors and textures of food my dad would never let my mother cook. One batch of vichyssoise, before I was even born, and the “let’s try new things” portion of my mother’s cooking, or at least of my father’s eating, was all but done. I HAVE been trying new things. New flavors, and combinations…. Continue reading

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Bohemian Table: Tuna Cakes

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growing up in Alaska, we ate a lot of fish. Mostly salmon, and although it really is a delicious fish, anything gets boring after a while, so my mother was always mixing it up, her favorite pink-fish-dish (or maybe just mine?) was salmon patties. Now that I live down south, good fresh seafood and fish is pretty hard to come by, add in the fact that I am usually pretty strapped for extra money and it’s next to impossible. So today, I decided to get inventive. Living on a strict food budget means I have to be very choosy with what I buy, but one of the things I try to keep stocked all the time is canned tuna. It’s healthy, cheap, and pretty tasty if prepared right. Yep, even the canned stuff.

Today, inspired by my mother’s salmon patties and my own love (read obsession with) of crab cakes, I made tuna cakes. They turned out so yummy I thought I’d share my recipe.

You will need:

2 cans of tuna (drained)

2 medium eggs

1/4 cup green bell pepper finely chopped

1/4 cup yellow onion finely chopped 

1/8 cup celery finely chopped

2 table spoons of mayonnaise

3/4- 1 cup pancake or baking mix

1 clove garlic minced

2 table spoons Cavenders all-purpose greek seasoning

1 table-spoon cornmeal

vegetable oil

Instructions: 

in a large cast-iron skillet heat about 1/3 inch veg. oil on medium-low.

(Tip: sprinkle a little cornmeal into the oil to keep your patties from sticking.)

while your oil heats up, combine the tuna, eggs, chopped veggies, mayonnaise and seasonings in a medium bowl. Mix well, then slowly add in the baking mix and a Tbs of cornmeal until the mix looks like the picture below

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Once your mix is ready, sprinkle a cutting board or other flat surface with some more baking mix and a sprinkle of cornmeal, mix the breading with a fork to get it even. Then take a large spoonful of the tuna mix and roll it in the floury mix to make patties.

The mix will NOT stick together too well, so gently roll it around until it’s coated then carefully drop it into the pan of oil and flatten it with a spatula. Cook it on each side for about 4 minutes, or until golden brown and crispy all around! Serve with a nice salad and enjoy!     

 

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