Tuna Cakes with Cajun Mayo

Tuna Cakes with Cajun Mayonnaise
makes 6 cakes

Cajun Mayo:
1/2 c. mayonnaise
2 tsp. cajun seasoning

Tuna Cakes:
3 (5-oz) cans tuna
1/2 c. breadcrumbs
2 beaten eggs
1/4 c. mayonnaise
1 tsp. lemon juice

6 slices of bread, toasted
6 lettuce leaves
6 slices of tomato

Stir together ingredients for cajun mayonnaise and let sit for a few minutes while you prepare the tuna cakes.

Stir together all ingredients for the tuna cakes until well combined.  Heat 1 Tbsp. oil in a frying pan over medium heat.  When hot, scoop 1/6th of the mixture into the pan, and pat it down with a spatula to about 3/4" thickness.  Repeat two or three more times (however many cakes can fit in your frying pan) and let cook for 4-6 minutes or until crispy and brown on one side.  Flip the cakes and let them brown on the other side.  When crispy on both sides, remove cakes to a paper towel and keep warm.  Do the same for the second batch (if you had a second batch).

To serve, spread each piece of toast with 1-2 tablespoons of cajun mayo (don't skimp.  You need this).  Top with lettuce leaf, tuna cake, and the tomato.  Serve immediately.

I don't think it's every little girl's dream to grow up and find creative ways to use canned tuna.  But, I find myself in possession of lots of canned tuna these days, so I'm constantly trying to come up with delicious creations that don't scream "CANNED TUNA!" during the meal.  Yes, it's been a challenge.  But not too long ago Southern Living featured something similar to these tuna cakes - so we tried them, and loved them.  (Yes, I said "loved" in the same sentence as "canned tuna.")  I misplaced the magazine but figured it wouldn't be hard to recall, so we whipped these up last night.  The tuna cakes were about the same as I remembered before, but I think we must've accidentally quadrupled the amount of cajun seasoning that the original recipe called for (we remembered the mayo still looking rather white the first time we tried it ... this time, it was definitely red because of the amount of spices).  All that to say, though - it was perfect.  The Mr. and I agreed that it was just the right amount of dressing to add moisture and a kick to the sandwich, but it wasn't too spicy or overwhelming.  We liked the nice balance of flavors.

I can't believe it.  I found a tuna recipe - nay, a CANNED tuna recipe - that I liked.

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