Sale! Sale! Sale!
Who doesn’t love a good sale, right? I’m very susceptible to them, especially if it’s a generally expensive item or, as in this case, ingredient.
One Sunday, I was doing my weekly shopping at Trader Joe’s and I noticed a woman manically pawing through the frozen fish. “Have you seen this sale?” she asked, “$3.00 apiece for yellowtail tuna fillets!” She didn’t need to mention it twice. I bought several and used one to create today’s recipe — Yellowtail Tuna Cakes.
~ David
Yellowtail Fish Cakes
To print the recipe, please click the small printer icon below.
Ingredients
- 1 cup mayonnaise
- 2-3 tablespoons minced preserved lemon
- 1 tablespoon capers, rinsed and drained
- 8 ounces yellowtail tuna
- 1 cup leftover mashed potatoes
- 1/2 poblano chile, seeded and cut in small dice
- 1 hot chile, seeded and minced (optional)
- 2 tablespoons chopped fresh cilantro
- greens from four scallions, thinly sliced
- 2 tablespoons heavy cream
- 1 egg white (2 tablespoons)
- 2 tablespoons neutral oil
- 2 tablespoons unsalted butter
- 1 egg, beaten
- 1 cup panko crumbs
Instructions
- In a small bowl, whisk together the mayonnaise, preserved lemon, and capers. Taste for seasoning (the preserved lemons will likely have provided enough salt). Refrigerate until ready to use.
- Cook the yellowtail however you prefer: poached, sautéed, or grilled. Flake the fish into a medium bowl — you should have a cup or a little more. Add the mashed potato, poblano, hot chile (if using), cilantro, scallions, cream, and egg white. Stir to distribute the ingredients evenly.
- Divide the fish mixture into four equal portions. Press each portion into a 3-inch ring mold, then Unmold onto a plate. Cover them with plastic wrap and refrigerate for at least 30 minutes.
- Heat the butter and oil in a large nonstick skillet over medium-high heat. Carefully dip the top and bottom of each cake in the beaten egg, then into the panko crumbs, pressing gently until adhered.
- Fry the cakes in the butter and oil until golden brown on both sides — about 3-4 minutes per side. Serve with the lemon tartar sauce.
- Makes 4.
© 2024 Copyright Cocoa & Lavender
angiesrecipes
August 19, 2023 at 5:30 amI love tuna! Hardly see them on sale though. I would for sure store some for the rainy days! The fish cake looks crunchy and delicious, David.
David Scott Allen
August 19, 2023 at 9:00 amThey were so delicious! It’s fun, rummaging through the fridge and creating some thing like this, Angie. I was lucky to find the fish on sale, and I wish it would happen again!
Sherry
August 19, 2023 at 6:01 amI love a good fish cake. This sounds delightful David. I usually make salmon ones and add some smoked salmon too. Mayo gives them a great flavour too.
David Scott Allen
August 19, 2023 at 9:01 amSalmon cakes are a regular for us, as well. And, shrimp cakes, too! But when the yellowtail presented itself, fish cakes had to be made!
Mad Dog
August 19, 2023 at 6:25 amWhat a bargain and those fish cakes look delicious!
David Scott Allen
August 19, 2023 at 9:01 amThanks, Mad Dog — they had a terrific crunch!
Mimi Rippee
August 19, 2023 at 12:38 pmThis looks wonderful. I’m not a HUGE lemon fan, but I do love preserved lemon, and what a great addition!!!
Cocoa & Lavender
August 19, 2023 at 2:56 pmI didn’t know that about you, Mimi! I agree that preserved lemons add a lot to dishes. This is my favorite tartar sauce.
Eha
August 19, 2023 at 4:25 pmI love fish cakes! I may be unable to find your choice of the denizen but shall celebrate cooking for self afain fulltime by having a plate looking like yours! Thank you . . .
David Scott Allen
August 19, 2023 at 5:38 pmI hope you enjoy your version! xx
Jeff the Chef
August 20, 2023 at 7:56 amWhat a great sale! And what a beautiful fish cake!
Cocoa & Lavender
August 20, 2023 at 10:07 amThanks, Jeff!
Ronit Penso
August 20, 2023 at 9:36 amThat’s a great deal indeed. No wonder you bought more than one.
The cakes look so good! Preserved lemon is a favorite of mine, so I’m always glad to find new dishes to use it in. 🙂
Cocoa & Lavender
August 20, 2023 at 10:08 amThanks, Ronit — I use preserved lemon in so many recipes. It gives such a flavor boost.
Frank | Memorie di Angelina
August 22, 2023 at 12:44 pmHere in Maryland, as you probably know, we’re all about crab cakes. That said, these looks fabulous! And with the price of crab as sky high as it is, I’m ready for a change of pace.
David Scott Allen
August 22, 2023 at 1:07 pmI love a good Maryland crab cake, Frank – but you are right. The cost of crab makes it a special occasion meal. Fish cakes are a great and much more affordable option!
Christina Conte
August 23, 2023 at 9:09 pmLove me a Trader Joe’s deal! I also love fish cakes, even with salmon (which I don’t like). I know, pick yourself up off the floor, haha! These look gorgeous, David!
Cocoa & Lavender
August 27, 2023 at 7:53 amYou are always the one to surprise me. Christina! Fish cakes (and seafood, too) are a realy favorite of ours, too. Thanks for your kind comment!
Marcelle
August 24, 2023 at 8:54 amOh you are lucky, that’s a great sale!! These looks delicious, David! I’ve just pinned this post, this recipe has to be shared ❤️
Cocoa & Lavender
August 27, 2023 at 7:50 amThis recipe would work with any firm fish but if it’s a bit of an oily fish, all the better!
2pots2cook
August 30, 2023 at 2:05 amThis year has brought so many changes; sky high food prices are one of them and, of course, sale became a must for certain products here as well. Love how you made a beauty out of it!
Cocoa & Lavender
August 30, 2023 at 9:11 amYes, it has been a really hard time for so many. We all need to be more cost conscious…
Raymund
August 30, 2023 at 7:50 pmYour Yellowtail Tuna Cakes sound absolutely delicious! It’s great to find a good deal on quality ingredients, and it seems like you put those discounted yellowtail tuna fillets to excellent use.
Cocoa & Lavender
August 31, 2023 at 8:40 amThanks — I love ant fish or seafood in a cake!
Karen (Back Road Journal)
September 10, 2023 at 12:36 pmPreserved lemon and capers, you definitely got my attention, they sound great.
Cocoa & Lavender
September 10, 2023 at 5:46 pmIt is the best tartar sauce I’ve made, Karen! And I’ve made a lot of tartar sauces!
Mike
February 8, 2024 at 7:15 pmLooking forward to making this. But where do the mashed potatoes fit in?
Thanks
Cocoa & Lavender
February 8, 2024 at 9:03 pmHi Mike — my apologies! I fixed the recipe — but they go in along with the poblano, hot chile, cilantro, scallions, cream, and egg white. Thank you for catching that! Enjoy.