Spicy Mayonnaise
1/2 tablespoon drained capers
1 1/2 tablespoon chopped parsley
3 cloves Roasted garlic
1/2 teaspoon Tabasco sauce
1/2 cup low-fat mayonnaise

Tuna Cakes
3/4 cup Garlic Mashed Potatoes – see link
2 – 6 1/2 ounce cans water-packed tuna, drained and flaked
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup + 1/3 cup Italian Bread Crumbs – see link
2 eggs
2 tablespoons chopped fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup flour
4-5 tablespoons olive oil


1.Process the capers, 1 1/2 tablespoons of the parsley, the roasted garlic, and the Tabasco sauce in a food processor until coarsely chopped. Add the mayonnaise and pulse until thoroughly mixed. Transfer to a bowl, cover and refrigerate until ready to use.

2. Thoroughly combine the mashed potatoes, flaked tuna, Romano cheese, 1/4 cup of the bread crumbs, eggs, remaining 2 tablespoons of parsley, salt and pepper in a large bowl. Form the mixture into 12 patties, approximately 1/2 inch thick and 2 1/2 inches wide. Combine the flour and the remaining bread crumbs on a plate. Roll the patties in the mixture to coat and set aside.

3. Heat 2 tablespoons of the oil in a large nonstick saute pan set on medium heat until it starts to sizzle, about 2-3 minutes. If you are not using a nonstick saute pan, you will need to increase the amount of oil used. Fry half of the cakes for 3 minutes on each side, or until nicely browned. Remove the cakes to a plate and place in a warm oven while cooking the remaining cakes. Add the remaining olive oil to the pan as needed.

4. Place 3 cakes on each plate with a dollop of the spicy mayonnaise on the side.

Nick Stellino suggests that you use low-fat mayonnaise instead of nonfat. The nonfat varieties tend to be heavily flavored and when used as a base for sauce can be over-powering.

Tuna Cakes With Spicy Mayonnaise
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