Cornmeal Tuna Cakes
People love going to relax at the beach. People love indulging in seafood from fresh oysters to grilled fish and curried shrimp. People love partying on yachts and competitively sailing boats. The question is, are people doing what it takes to protect the bodies of water that make these experiences possible? Not only do oceans provide beautiful beaches, delicious seafood and amazing memories, but they also provide food for millions of people. They provide oxygen in the air we breathe and hold 97% of the earth's water.
We need to protect the oceans from the pollution that kills ecosystems like the coral reef. We need to reduce the emissions that contribute to global warming, which raise sea levels and threaten natural habitats and coastal areas where people live. We need to reduce the amount of plastic that ends up in the stomachs of sea turtles and sea birds. We need to protect the oceans from overfishing and ensure food security for everyone.
June 8 marks World Oceans Day, and one of the key messages is that we can help the oceans by making more sustainable choices when we purchase seafood. How do you identify what’s sustainable? Buy MSC branded products marked with a little blue label. They are easy to spot as you can see below! The products are sustainably caught and you can trace back to the source. MSC is a science-based global nonprofit dedicated to the prevention of overfishing worldwide. You can read more about their work at www.msc.org.
Tinned fish is a versatile ingredient and one of many MSC-approved products. I was challenged to make something creative and decided to treat tinned tuna in a similar way to crab, and replace the breadcrumbs with cornmeal bread to give the cakes added sweetness and a soft but gritty texture.
Next time you need seafood, find the products in the grocery store with the MSC label! Make the right choice when you shop, your decision contributes to a #BigBlueFuture and a delicious meal.
Ingredients
3 (5-ounce) tuna cans
1/2 cup scallions, finely chopped
2 cups cornbread, crumbled
1/4 cup mayonnaise
2 eggs, beaten
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fish spice
1 tablespoon dill
1 tablespoon parsley
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons Worchester sauce
1 tablespoon sour cream
1 tablespoon garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon lemon juice
1 tablespoon chili pepper, chopped
Cornmeal
Vegetable oil
Instructions
Add all the ingredients to a large bowl and mix everything with your hands until evenly incorporated.
Heat some vegetable oil in a pan on medium heat.
Coat your hands with cornmeal and shape the cakes, but don't make them too thick to ensure they cook through.
Fry the cakes in batches until each side is crispy and golden brown.
Serve hot with aioli and guacamole! Makes about 10-12 cakes.
