Today is o-fish-ally the last day of Lent. That means no more seeking out meatless recipes for Fridays. After today, you can have anything your little heart desires. Since my fish recipes have been so popular over the last 40 days, I thought I’d end the Lent season with a bang, and these Thai tuna cakes are just the thing.
They’re even more delicious than they sound, so that’s really saying something. I know so many tuna recipes can be drab and boring – like tuna casserole or even regular, old tuna salad – so I wanted to jazz it up with some fresh, exotic flavors. I just know you’re going to love them.
For this recipe I used Wild Selections tuna. It’s simple all-natural ingredients and delicious taste are one of the reasons, but I am even more excited to know that it’s 100% traceable, sustainably sourced fish, so I feel great about purchasing it. You can even visit WildSelections.com to learn where the fish in your can was caught.
To top it all off, I always have most of these ingredients my pantry, so if I ever have leftover herbs from another dish, this is my go-to for using them all up. I almost always have leftover cilantro, but if you don’t have chives, feel free to use green onion or even finely diced onion or shallot (use 3 tablespoons instead of 1/4 cup).
Thai Tuna Cakes with Sriracha Aioli
Yield 8 cakes
For the tuna cakes:
- 3 5-ounce cans Wild Selections® solid white albacore tuna in water, drained
- 2 large eggs
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh chives + extra for garnish
- 1/4 cup diced red bell pepper
- 2/3 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 -2 tablespoons canned diced green chiles (optional)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
For the aioli:
- 1 cup mayonnaise
- 1 1/2 tablespoons Sriracha sauce
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/4 teaspoon coarse salt
- In a medium bowl, whisk together aioli ingredients until smooth. Set aside.
- In a large bowl, mix together tuna cake ingredients (except olive oil) with a fork, flaking fish as needed, until combined.
- Pack tuna mixture into 1/3 cup measuring cup, to form cakes. Gently remove and flatten slightly. Repeat to form 8 cakes.
- In a large skillet, heat olive oil to medium high. Add cakes, allowing them to sear on one side - about 3 minutes.
- Flip cakes and reduce heat to medium. Cover pan and allow cakes to cook for 3 -5 more minutes, or until browned on second side.
- Serve with Sriracha aioli and extra chives.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.