Why you will love these Thai tuna cakes with sriracha aioli
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.
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).
If you like this recipe, you have to try this chickpea tuna salad, and this tuna spaghetti and these blackened tuna steaks with mango avocado salsa.
Searching for more Thai inspired recipes? Thai noodle salad with light peanut dressing / Slow cooker Thai peanut chicken / Easy Thai basil chicken / Thai chicken meatball curry
Ingredients & substitutions
- Breadcrumbs – Always check the label for hidden dairy ingredients.
- Egg – These are used as a binder, to help hold the cakes together.
- Diced green chilies – These add a bit of spicy tang without adding too much. If you love spicy, diced jalapenos would substitute nicely – or you can simply omit this ingredient if you prefer.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make these thai fish cakes with sriracha aioli
Make the aioli. In a small mixing bowl, whisk together the aioli ingredients and set aside.
Flake the fish. Remove the tuna from the cans and place it in a large mixing bowl. Using a fork to break up the larger pieces. Add the remaining tuna cake ingredients and using a fork, continue breaking the tuna apart as you combine everything.
Form the cakes. Using a ⅓ cup measuring cup as a form, pack the tuna mixture into the measuring cup. Gently remove each cake and flatten to form a puck like shape. Repeat until you have used all of the tuna mixture. This should make about 8 cakes.
Fry the cakes. Heat olive oil in a large skillet over medium high heat, sear the tuna cakes. After 3 minutes, flip the cake and lower the heat to medium. Cover and continue to cook for 3-5 minutes.
Serve with sriracha aioli. Garnish with chopped fresh chives and sriracha aioli.
Ingredients
- 3 5- ounce cans 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
- 1 cup mayonnaise
- 1 1/2 tablespoons Sriracha sauce
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/4 teaspoon coarse salt
Instructions
- 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.
