TUNA CAKES with FRENCH REMOULADE SAUCE

TUNA CAKES with FRENCH REMOULADE SAUCE
CAKES
12 ounce can all white albacore tuna, drained well**
1 large egg
1/8 cup mayonnaise
panko crumbs
sea salt, to taste
white pepper, to taste
1 tablespoon green Tabasco sauce

SAUCE
1/4 cup champagne vinegar
1/2 cup safflower oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup powdered sugar

• In a medium mixing bowl whisk egg until golden and consistency is smooth.
• Add mayonnaise, salt, pepper and green Tabasco sauce, whisking until well blended.
• Add enough panko crumbs to make a paste.
• Add tuna and blend well.
• Form 6 cakes or logs.
• Set cakes on paper towels and chill 30 minutes.  The paper towels will draw out excess moisture

• In a cast iron pan melt butter.
• Roll cakes in panko crumbs.
• When butter is frothy, add tuna cakes.
• Brown each side until golden.

• In a food processor mix together all the sauce ingredients until well blended.
• Microwave 1 minute until hot.
• Pour over tuna cakes and enjoy.

**Crab or Salmon works well too.