Thai Tuna Cakes with Sriracha Aioli

Thai Tuna Cakes with Sriracha Aioli

from simplywhisked.com
25 min
8 servings

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

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. 1

    In a medium bowl, whisk together aioli ingredients until smooth. Set aside.

  2. 2

    In a large bowl, mix together tuna cake ingredients (except olive oil) with a fork, flaking fish as needed, until combined.

  3. 3

    Pack tuna mixture into 1/3 cup measuring cup, to form cakes. Gently remove and flatten slightly. Repeat to form 8 cakes.

  4. 4

    In a large skillet, heat olive oil to medium high. Add cakes, allowing them to sear on one side - about 3 minutes.

  5. 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. 6

    Serve with Sriracha aioli and extra chives.