Description

These golden baked sourdough tuna cakes combine tangy sourdough discard and savory tuna for a light yet satisfying appetizer perfect for coffee parties, brunches, or holiday celebrations.

Ingredients

Scale

2 cans tuna, drained

1/2 cup sourdough discard

1/2 cup breadcrumbs

1 large egg

2 tbsp mayonnaise

2 tbsp chopped fresh herbs (parsley, dill, or chives)

1 tsp lemon juice

1/2 tsp garlic powder

salt and black pepper to taste

olive oil for greasing

Instructions

1. Combine the drained tuna, sourdough discard, egg, breadcrumbs, mayonnaise, and herbs in a bowl and fold until just combined.

2. Adjust the mixture with additional breadcrumbs if too wet or a splash of sourdough discard if too dry until it holds together.

3. Shape the mixture into 10 equal patties or use a small scoop for uniform portions.

4. Place the cakes on a greased or parchment-lined baking sheet and brush the tops lightly with olive oil.

5. Bake at 375°F (190°C) for 18 minutes, then flip and bake for an additional 4 minutes until golden and crisp.

6. Remove from the oven and let cool on a wire rack for a few minutes to maintain crisp edges.

7. Serve warm with lemon-dill yogurt sauce or aioli and garnish with fresh herbs or citrus wedges.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: appetizer
Method: baked
Cuisine: american

Nutrition

Serving Size: 1 cake

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