Wild Albacore Cakes with Sriracha Lemon Mayo

Wild Albacore Cakes with Sriracha Lemon Mayo


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

Course: Main Course
Cuisine: American
Servings: 8 cakes
  • 4 cans Wild Selections Solid White Albacore in Water drained
  • 1/2 cup panko bread crumbs
  • 1/4 cup flat leaf parsley chopped
  • 1/2 cup mayonnaise
  • 1 egg
  • 1/4 tsp Old Bay seasoning
  • 2 tbsp lemon juice
  • 1 tsp sriracha
  1. Drain the tuna and scoop it into a large mixing bowl.

  2. 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.

  3. 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.

  4. 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.

  5. Cook through for 3-4 minutes on each side, then remove from pan onto paper towels.

  6. 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. 

  7. Plate your tuna cakes with a side of veggies or over a salad and drizzle on the mayo mixture to taste.

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