Happy Accident: “Japanese Tuna Cakes”

TunaCake

Last night was the first night after the first full day of school for Mrs. E. . She needed pampering. I set out to prepare a tuna tartare dish with a funnily shaped bit cut off of the half pound steak that was to be a key ingredient of the seared tuna Caeser salad I had planned for dinner. Too much lemon juice left the mixture far too liquid-y to form into the desired shape. In desparation, I mixed in some Panko bread crumbs, formed the whole into cakes and fried them in a skillet of oil. Obviously I overheated the skillet. You are aiming for a golden brown instead of a charcoal effect.

Easy and Elegant Life Happy Accident Tuna Cake
(Serves two)
Mix together:
1/4 lb fresh tuna, diced
knife point of minced ginger
dash of white pepper
sea salt
1/4 – 1/2 tsp grated white onion
1/5 large cucumber, finely diced
1 TBS mayonnaise
1 tsp prepared Wasabi
Juice of 1/2 small lemon
1/4 cup Panko bread crumbs (plus.. if needed. I was free pouring to beat the heating oil.)
1 TBS peanut oil

Mrs. E. proclaimed them good enough to serve at our next dinner party. The egg is deviled with crab meat (prepared by the fish monger.) A revelation.

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2 Responses to Happy Accident: “Japanese Tuna Cakes”

  1. Nick says:

    Nice save! It sounds delicious, I’m going to print it out and give it a try soon.

    I must also confess that I am jealous of your ability to improvise, a skill you seem to share with my wife. Now I can follow a recipe, but if things go bad I’m lost. My wife on the other hand just seems to stare at it for a few seconds, pull a little of this and that out of the pantry, and viola, delicious!

  2. A very happy accident indeed!

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