19 Dec Spicy Thai Tuna Cakes
Recipe by: Simply Whisked
Try something new for dinner with this Spicy Thai Tuna Cakes recipe, featuring fresh herbs and Wild Selections® Solid White Albacore Tuna In Water. This tuna cake recipe incorporates tangy, earthy, and spicy flavors that’ll leave you craving more. By simply adding chives and cilantro to pantry ingredients, this will certainly liven up any meal.
- 3 cans Wild Selections® Solid White Albacore Tuna In Water, drained
- 2 large eggs
- 1/2 cup fresh chives, chopped and reserve a little for garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup olive oil
- 2/3 cup Panko breadcrumbs
- 1 tablespoon lemon juice
- 2 tablespoons canned green chiles, diced and according to desired spiciness
- 2 tablespoons mayonnaise, alternately use vegan mayo if desired
- 1 teaspoon salt and pepper, to taste
- 1 cup mayonnaise, ternately use vegan mayo if desired
- 1 1/2 tablespoon Sriracha sauce
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon sea salt
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Whisk all ingredients for Sriracha Aioli together until smooth before setting aside.
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Make tuna cake by mixing remainder of the ingredients together, except for the olive oil. Fork the tuna into flakes until well combined.
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Form patties with the tuna mixture using 1/3 cup measurements. Flatten slightly for all 8 tuna cakes.
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Heat olive oil in a large skillet at medium high. Sear patties on one side, should be around 3 minutes.
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Flip the patties once browned and reduce heat to medium. Cover the pan for and cook tuna cakes for 4 more minutes until the other side is browned.
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Top with Sriracha Aioli and garnish with chives. Serve and enjoy!
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