Thai Tuna Cakes with Sriracha Aioli Recipe
These Thai Tuna Cakes are a vibrant twist on traditional tuna patties, combining fresh herbs, crunchy panko, and a hint of green chiles for a subtle kick. Paired with a creamy, spicy Sriracha aioli, they make a quick and flavorful appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 tuna cakes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
- Diet: Halal
Ingredients
Tuna Cakes
- 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 plus 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
Sriracha Aioli
- 1 cup mayonnaise
- 1 1/2 tablespoons Sriracha sauce
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/4 teaspoon coarse salt
Instructions
- Make the Aioli: In a medium bowl, whisk together mayonnaise, Sriracha sauce, lemon juice, minced garlic clove, and coarse salt until smooth and well combined. Set aside to let flavors meld.
- Prepare Tuna Mixture: In a large bowl, combine drained tuna, eggs, chopped cilantro, chives, diced red bell pepper, panko breadcrumbs, mayonnaise, lemon juice, diced green chiles (if using), salt, and black pepper. Use a fork to break up the tuna and mix everything thoroughly until evenly combined.
- Form Tuna Cakes: Using a 1/3 cup measuring cup, scoop and pack the tuna mixture tightly to shape each cake. Carefully remove from the cup and flatten slightly with your hands to form 8 evenly sized cakes.
- Cook the Tuna Cakes: Heat olive oil in a large skillet over medium-high heat. Place the tuna cakes into the hot oil and allow them to sear without moving for about 3 minutes, until golden brown on the bottom.
- Flip and Finish Cooking: Flip the cakes gently, reduce heat to medium, cover the skillet with a lid, and cook for an additional 3 to 5 minutes until the second side is browned and the cakes are cooked through.
- Serve: Plate the tuna cakes and garnish with extra chopped chives. Serve alongside the prepared Sriracha aioli for dipping.
Notes
- Nutrition values are calculated per one tuna cake served with 1 ½ tablespoons of Sriracha aioli.
- Green chiles can be omitted or adjusted according to your preferred spice level.
- Use panko breadcrumbs for a lighter, crispier texture compared to regular breadcrumbs.
- For best results, use fresh herbs like cilantro and chives to enhance flavor.
