Wisconsin Tuna Cake with Lemon Dill Sauce
Elevate your weeknight menu with the irresistible flavors of Wisconsin Tuna Cake with Lemon Dill Sauce. These golden, pan-fried cakes marry flaky canned tuna and savory Wisconsin sharp cheddar cheese for a rich, comforting bite, while fresh parsley, green onions, and zesty lemon brighten every mouthful. A delicate balance of crunchy breadcrumbs and creamy mayonnaise ensures the perfect texture, making these cakes a delightful alternative to traditional seafood fare. Paired with a tangy, herbaceous lemon dill sauce made from sour cream, fresh dill, lemon juice, and garlic, this dish is a flavor-packed masterpiece. Ready in just 30 minutes, these tuna cakes are ideal for a quick dinner, a crowd-pleasing appetizer, or even a lunch-worthy treat. Serve them warm with a dollop of sauce and a garnish of fresh herbs for a tantalizing dish that combines comfort and sophistication in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz canned tuna, drained
- 1 cup Wisconsin sharp cheddar cheese, shredded
- 0.5 cup breadcrumbs
- 0.25 cup mayonnaise
- 1 egg
- 2 tablespoons green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons vegetable oil (for frying)
- 0.5 cup sour cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 0.25 teaspoon salt (for sauce)
- 0.25 teaspoon black pepper (for sauce)
Instructions
In a large mixing bowl, combine the drained tuna, shredded Wisconsin cheddar cheese, breadcrumbs, mayonnaise, egg, green onions, parsley, lemon zest, garlic powder, salt, and black pepper. Mix well until the ingredients are fully incorporated.
Using your hands, form the mixture into 8 equally sized cakes, about 3 inches in diameter and 1/2 inch thick. Place the cakes on a plate and refrigerate for 10-15 minutes to firm up.
While the tuna cakes are chilling, prepare the lemon dill sauce. In a small bowl, combine the sour cream, fresh dill, lemon juice, minced garlic, salt, and black pepper. Stir until smooth and refrigerate until ready to serve.
Heat a large skillet over medium heat and add the vegetable oil. Gently place the tuna cakes in the skillet, being careful not to overcrowd the pan.
Cook the cakes for 3-4 minutes on each side, or until golden brown and crisp. Transfer to a plate lined with paper towels to drain any excess oil.
Serve the warm tuna cakes with a generous dollop of lemon dill sauce on the side. Garnish with additional fresh dill or a wedge of lemon, if desired.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 4927 mg | 214% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 12.8 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 24.6 mcg | 123% | |
| Calcium | 1099 mg | 85% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1181 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
