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Healthy Tuna Cakes with Spicy Sriracha Aioli Recipe

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3.9 from 9 reviews

These Healthy Tuna Cakes with Sriracha Aioli are a flavorful, protein-packed dish that combines tender tuna with fresh herbs, jalapenos, and a crispy golden crust. Perfect for a light lunch or dinner, they are made healthier with almond flour and a zesty homemade sriracha aioli to add a creamy, spicy kick.

Ingredients

Tuna Cakes

  • 25 ounces canned solid white tuna in water (five 5-ounce cans)
  • 2 large eggs, lightly beaten
  • 1 bunch fresh cilantro, coarsely chopped, plus a few sprigs for garnish
  • 1/3 cup plus 2 tablespoons almond flour (or almond meal, or breadcrumbs)
  • 4 tablespoons mayonnaise (Greek yogurt can be used instead)
  • 3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)
  • 3 jalapeno peppers, finely chopped, ribs and seeds removed
  • 1 large onion, finely chopped
  • 2 tablespoons extra light olive oil or olive oil (plus extra for frying)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Sriracha Aioli

  • 3/4 cup light mayonnaise
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons Sriracha
  • A few shakes of cayenne pepper

Instructions

  1. Prepare Sriracha Aioli: Whisk together the light mayonnaise, minced garlic, fresh lemon juice, salt, black pepper, Sriracha, and cayenne pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld while you prepare the tuna cakes.
  2. Drain Tuna and Cook Onions: Drain the tuna thoroughly using a large strainer over a bowl, pressing to remove excess liquid. Meanwhile, sauté the chopped onions in 2 tablespoons of olive oil over medium heat for about 8 minutes until translucent. Remove from heat and let cool.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the 4 tablespoons mayonnaise, 3 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Stir in the chopped cilantro and jalapeno peppers.
  4. Combine Tuna Mixture: Add the drained tuna, lightly beaten eggs, cooled sautéed onions, and almond flour to the wet mixture. Mix thoroughly until all ingredients are well incorporated and the mixture can hold together for shaping.
  5. Heat Skillet: Heat about a teaspoon of olive oil in a large nonstick skillet on high heat for about one minute. Reduce the heat to medium or medium-high depending on your stove to maintain steady heat for cooking the patties.
  6. Form Tuna Cakes: Using a packed one-third cup measure, scoop out the tuna mixture and turn it into the palm of your hand, gently shaping it to maintain the measuring cup's form. Repeat to form 13-14 patties.
  7. Cook Tuna Cakes: Place the patties in the hot skillet and cook for approximately 3 minutes on each side until golden brown and slightly crisp. Adjust heat as needed to prevent burning and add additional olive oil between batches if the pan is dry.
  8. Serve: Serve the tuna cakes warm or hot, garnished with a few sprigs of cilantro, alongside the chilled sriracha aioli. They pair well with simple arugula or your favorite vegetable side dish.

Notes

  • Almond flour can be substituted with breadcrumbs if gluten is not a concern.
  • Adjust the amount of jalapenos or remove seeds according to your preferred spice level.
  • For a lower-fat version, substitute mayonnaise with Greek yogurt in both the tuna mixture and aioli.
  • Do not overcrowd the skillet when cooking to ensure even browning.
  • Recipe yields approximately 13-14 tuna cakes, enough for 14 servings.

Find it online: https://recipeplenty.com/healthy-tuna-cakes-with-spicy-sriracha-aioli-recipe/