Tuna Cakes with Hoisin Dipping Sauce

  • 2 - (7-oz.) pouches solid white tuna in water, flaked
  • 1 1/3 cups fine, dry breadcrumbs
  • 2 large eggs, lightly beaten
  • 1 small can water chestnuts, drained and finely chopped
  • 1 celery rib, finely chopped
  • 1/4 cup finely chopped red onion
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1/4 cup seasoned rice vinegar
  • 4 teaspoons hoisin sauce
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons chili-garlic sauce
  • Bibb lettuce leaves
  • Tomato slices

Stir together the tuna, 1/3 cup of the breadcrumbs, and the next 6 ingredients (eggs through ground pepper) in a large bowl just until blended. Shape the tuna mixture into 8 equal patties (about 1/3 cup each). Dredge the patties in the remaining 1 cup of breadcrumbs.

Cook 4 patties at a time in 1 tablespoon of hot olive oil in a large nonstick skillet over medium heat for 3 minutes on each side or until they are golden. Remove from the skillet. Repeat with the remaining 1 tablespoon of oil and the other 4 patties.

In a small bowl, combine the rice vinegar, hoisin sauce, ginger and chili-garlic sauce. Set aside.

Place the tuna cakes on top of the lettuce leaves and tomato slices; drizzle with the hoisin dipping sauce and serve with the remainder for dipping.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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