1 can (12 ounces) canned tuna, drained and finely flaked
3 tablespoons butter or margarine
1/2 cup minced celery
1/4 cup minced green onions, including tops
1/4 cup minced red bell pepper
3 large eggs, beaten
1 tablespoon Dijon-style mustard
1/2 cup half & half or whipping cream
3 1/2 to 4 cups fresh breadcrumbs, divided
2 tablespoons minced fresh parsley
Salt and pepper to taste
Olive oil and butter, as needed
Remoulade Sauce
1. In a small saucepan, melt 3 tablespoons butter over medium heat. Add celery, onions and red pepper; saute until
onions are soft. Cool.
2. In a large bowl, combine eggs, mustard, half & half and sauted vegetables; mix well.
3. Stir in about 3 1/2 cups breadcrumbs, parsley and tuna; add salt and pepper.
4. Chill at least three hours. Shape into small balls, using about 2 tablespoons mixture; flatten slightly. (If tuna mixture is too moist to shape, add more breadcrumbs.)
5. In a large skillet, heat several tablespoons olive oil and butter over medium-high heat until hot; saute mini
tuna cakes in batches about 1 minute per side.
6. Remove from skillet; keep warm in 300 degree oven. Serve immediately with Remoulade Sauce.
Note: If you prefer a crisper exterior, lightly coat each tuna cake with dry breadcrumbs before sauteing.
