Thai Tuna Cakes with Sriracha Aioli
Ingredients
- 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
- 1 cup mayonnaise
- 1 1/2 tablespoons Sriracha sauce
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/4 teaspoon coarse salt
Directions
- 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.
Thai Tuna Cakes with Sriracha Aioli
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Ratings & Reviews
Based on 4 ratings
Rating Breakdown
About this Recipe
Craving a flavorful weeknight meal that’s both exciting and incredibly simple? These Thai Tuna Cakes with Sriracha Aioli transform everyday pantry staples into a vibrant, restaurant-worthy dish, ready to impress with minimal effort. This recipe delivers big on taste, proving that delicious can also be easy.
What makes these tuna cakes truly stand out is the clever combination of fresh cilantro and chives with bright lemon juice and a hint of diced red bell pepper. This blend creates a surprisingly complex and aromatic flavor profile, elevating humble canned tuna beyond your expectations. The panko breadcrumbs contribute to a lovely texture, ensuring each cake is perfectly tender on the inside with a desirable crispness on the outside. Paired with the creamy, spicy Sriracha aioli, it’s a delightful twist that sets this dish apart.
Prepare for a delightful interplay of textures and tastes. Each golden-brown tuna cake offers a tender, flaky interior and a subtly crisp exterior. The fresh herbs and lemon juice infuse the tuna with a zesty, aromatic brightness, while the diced red bell pepper adds a touch of sweetness and crunch. For those who enjoy a bit of warmth, the optional green chiles provide a gentle, complementary heat. The star accompaniment, the homemade Sriracha aioli, is wonderfully creamy with a balanced kick of spicy Sriracha and a refreshing citrus lift from the fresh lemon juice, perfectly harmonizing with the savory cakes. You'll find this dish surprisingly straightforward to put together, making it an ideal choice for a busy evening when you desire something quick, yet profoundly satisfying.
- For an extra layer of savory depth, you could finely mince a shallot and include it with the red bell pepper.
- If you prefer a milder flavor, feel free to reduce the amount of Sriracha in the aioli to your liking, or increase it for a bolder kick.
- No fresh chives on hand? Finely chopped green onions make a suitable, peppery substitute, adding a similar fresh note.
- To boost the lemon flavor, you can add a touch of lemon zest to both the tuna cakes and the aioli.
These versatile Thai tuna cakes are perfect served as a light main course alongside a fresh green salad, or as a delightful appetizer for your next gathering. They also make fantastic sliders when nestled into small buns with extra aioli. Garnish with a sprinkle of fresh chives for an appealing touch of color and extra herbaceousness.