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Even though I have a crab cake taste, but live on a tuna fish budget, it doesn’t mean that Bumblebee can’t taste good. I mixed up some standard tuna salad, using a little less mayo than normal, and added some spicy brown mustard to taste. In a separate bowl, I mixed panko bread crumbs, white pepper, and sea salt, and coated golf ball sized tuna liberally. When properly layered, I gently smushed them into small cakes, using additional dry mix to fill in the cracks. I’d say keep your tuna cakes on the small side, as the larger ones seem to fall apart easy.
I dropped them into a hot pan of oil, in which the liquid came up just below the top of the cake, leaving it exposed to the air. Cook until your side reaches it’s desired brown, and flip, shaving off a few minutes on the second side. In a separate pan, I sauteed some french cut string beans in some olive oil, garlic, and butter, and tossed in vermicelli. Salt and pepper to taste.
For an additional kick of heat, I mixed up some spicy sriracha mayo sauce, and lightly drizzled a bit over the cakes.