Thai Tuna Cakes with Sriracha Aioli

Three golden-brown tuna cakes topped with a dollop of orange sauce and chopped chives, served on a white plate with green stripes and garnished with a bundle of fresh chives.

5 from 4 votes

Thai Tuna Cakes with Sriracha Aioli

These simple Thai tuna cakes can be made with a few fresh herbs and pantry staples for an exciting twist on traditional tuna.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Thai

Keyword: fish cakes, fish cakes recipe, fish cakes recipe thai, fish cakes recipe tuna, fish cakes thai recipe, fish cakes using tuna, how to make fish cakes, sriracha aioli, thai fish cakes recipe, tuna cakes, tuna cakes recipe, tuna fish cakes

Servings: cakes

Calories: 354kcal

Author: Melissa Belanger

Ingredients

For the tuna cakes:

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

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

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.

Notes

Nutrition calculated for 1 ½ tablespoons of sriracha aioli per tuna cake.

Nutrition