panko crusted tuna cakes

I was craving crab cakes yesterday, but unfortunately I didn't have any lump crab meat at my disposal (it's a recession you know). So I came up with a poor man's version of a crab cake using what I had in my pantry: canned tuna. I sauced it up with some lemon and fresh dill to tone down the fishy flavor and used panko flakes for added texture. I was pretty impressed with myself after the first bite. The flavor combination worked out perfectly that I didn't have to add any salad dressing for flavor.

ingredients

1 can of tuna (drained)
2 tbs mayonaise
1/2 cup of fresh chopped dill
zest of 1/2 lemon
2 tbs of lemon juice
1 cup panko flakes
red pepper flakes * optional
salad: romaine lettuce, 1 tomato, 1 slice of red onion

directions

1. Mix the tuna, lemon zest, dill, mayonaise, and lemon juice ( add optional red pepper flakes) in a bowl.

2. Fill the bottom of a 1 cup measuring cup with panko flakes (about 1/4 full)

3. Fill the measuring cup with a spoon full of the tuna mixture.

4. Cover the rest of the tuna mixture with more panko.

5. Pop the mixture out from the measuring cup and round them into small patties, which should be covered entirely in panko.

6. Fill a skillet 1/2 with oil (I used peanut oil) and place on medium heat.

7. Add tuna cakes to the skillet. Brown on 1 side until crispy; turn carefully and brown the other side, then remove to a platter that is covered with a paper towel to absorb the extra oil.

8. While the cakes are browning, chop up romaine lettuce, tomatoes, and red onions to create a salad.

9. Once the tuna cakes have cooled down a bit, place on top of a salad.