Compound butter is simply butter that has seasonings and usually some form of acid added to it. It’s often used in French cooking as a finishing sauce for meats. David Stemmle, creator of Headstart Gourmet, has created a line of compound butters modeled after classic French sauces Beurre Blanc and Beurre Rouge, and a fun Orange Creole flavor with a nice kick to it. Each tub contains half a bottle of wine, resulting in an intensely rich flavor. In short, Headstart Gourmet just made life a little easier. Not only can these butters be melted into a quick sauce, they can also be used as a spread, or created into a concoction all your own...like Orange Creole Tuna Cakes! To be honest, I wasn’t all that sure this experiment would end well. After all, I was working with plain old, cheap, canned tuna. No sushi grade ahi here. That is what makes this recipe so darn satisfying. It tastes like a fancy shmancy Asian Fusion crab cake with the hints of orange playing off the Creole heat, and a subtle crunch of peanuts. No joke.
- Costco-sized 66.5 oz. Chunk Light Tuna in Spring Water, drained
- 4 oz. container of Orange Creole Compound Butter (Headstart Gourmet)
- 1 large yellow onion, chopped
- 1 cup finely chopped celery
- 2 ½ cups seasoned bread crumbs
- 1 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- ½ cup crushed peanuts
- salt & pepper to taste
- Bring compound butter to room temperature. Mix half of it into the tuna. Reserve remaining half to use as a finishing sauce.
- Sautee chopped onion in olive oil until soft and caramelized; season with salt and pepper to taste. Add to the tuna mixture, and combine with the remaining ingredients. Form mixture into patties.
- Heat a lightly oiled pan or griddle. Cook the patties until browned on both sides, flipping once.
- Gently melt the remaining compound butter in a saucepan or microwave and drizzle over the finished tuna cakes.
Recipe Source: LickMySpoon.com.
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