The Olive Bin

Tuna Cakes with Sriracha Aioli

FOR THE TUNA CAKES: In a large strainer, in the sink or over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool. While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together. In a large nonstick skillet, heat the olive oil on medium-low heat. Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Drizzle with Sriracha Aioli. FOR THE SRIRACHA AIOLI: 1. Whisk together all the ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving.
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Ingredients

FOR THE TUNA CAKES:

5 5-oz cans solid white tuna in water

1 large onion, finely chopped

2 large eggs, lightly beaten

1 bunch of fresh cilantro, coarsely chopped

1/3 C + 2 T plain dry breadcrumbs

4 T mayonnaise

1 1/2 whole lemons, juiced

3 Jalapeno peppers (ribs and seeds removed), finely chopped

3-4 T of The Olive Bin's Cilantro & Roasted Onion Olive Oil

1 tsp salt

1/2 tsp p epper

 

FOR THE SRIRACHA AIOLI:

3/4 C mayonnaise

2 small garlic cloves, minced

2 T lemon juice

1/2 tsp salt

1/2 tsp pepper

2 T sriracha

Directions

FOR THE TUNA CAKES:

  1. In a large strainer, in the sink or over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients
  2. Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
  3. While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
  4. In a large nonstick skillet, heat the olive oil on medium-low heat.
  5. Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches.
  6. Serve hot, or warm over a simple arugula or kale salad. Drizzle with Sriracha Aioli.

 

FOR THE SRIRACHA AIOLI:

1. Whisk together all the ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Associated Products

Cilantro & Roasted Onion Olive Oil
Cilantro & Roasted Onion Olive Oil
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