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Thai Tuna Cakes with Sriracha Aioli

Thai Tuna Cakes with Sriracha Aioli | @simplywhisked
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5 from 3 reviews

Ingredients

Scale

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

Instructions

  1. In a medium bowl, whisk together aioli ingredients until smooth. Set aside.
  2. In a large bowl, mix together tuna cake ingredients (except olive oil) with a fork, flaking fish as needed, until combined.
  3. Pack tuna mixture into 1/3 cup measuring cup, to form cakes. Gently remove and flatten slightly. Repeat to form 8 cakes.
  4. In a large skillet, heat olive oil to medium high. Add cakes, allowing them to sear on one side – about 3 minutes.
  5. 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.
  6. Serve with Sriracha aioli and extra chives.

Nutrition

Find it online: https://www.simplywhisked.com/thai-tuna-cakes-sriracha-aioli/