27 Dec Wild Albacore Cakes with Sriracha Lemon Mayo
Perfect for easy entertaining or a quick weekend meal, these Wild Albacore Cakes with Sriracha Lemon Mayo are divine! They are quick and simple to prepare and sure to please everyone!
Recipe by Southern Mom Loves
- 4 cans Wild Selections Solid White Albacore in Water drained
- 1/2 cup panko bread crumbs
- 1/4 cup flat leaf parsley chopped
- 1 egg
- 1/4 tsp Old Bay seasoning
- 2 tbsp lemon juice
- 1 tsp sriracha
Drain the tuna and scoop it into a large mixing bowl.
Mix together the tuna, panko, parsley, 1/2 cup of the mayo, egg, and old bay seasoning gently. You want to retain large chunks of the tuna.
Using a large ice cream scoop, scoop out 8 full, firm tuna cakes, placing them on a baking sheet. Cover with plastic wrap and refrigerate for at least an hour. Can be left overnight for a quick meal the next day.
Pre-heat a few tablespoons of olive oil in a cast iron skillet until hot. Place the tuna cakes in the oil and use a spatula to flatten the tops a bit.
Cook through for 3-4 minutes on each side, then remove from pan onto paper towels.
In a small bowl, whisk the last 1/2 cup of mayo, lemon juice, and Sriracha together. You can add more Sriracha if you like it spicy.
Plate your tuna cakes with a side of veggies or over a salad and drizzle on the mayo mixture to taste.