The reinitiation of the Great Tuna Cake Project of 2006 (or thereabouts) was not met with much enthusiasm. To be fair, previous failures were bland, dry, and barely edible. The groans were well-justified.
Thankfully for my test tasters, my culinary skills have improved over the past 10 years. Groan no more! These are both crispy and full of flavor. The sriracha adds a nice touch of spice. This time, my crew even asked for seconds. It’s a good thing I was able to capture photographic evidence of the endeavor because even the styled plate was devoured not a minute after finishing this photo shoot.
- 4 5-ounce cans solid, white tuna -- drained
- 2 eggs, lightly beaten
- 2 Tablespoons mayo
- 2 Tablespoons lemon juice
- 1/4 cup minced shallot
- 1 clove garlic, minced
- 1 Tablespoon Old Bay seasoning
- 1/4 cup minced cilantro (or parsley)
- 1/2 cup matzo meal
- 1/2 cup panko
- 6 Tablespoons olive oil
- For Sriracha aioli sauce:
- 1/4 cup mayo
- 1 Tablespoon Sriracha Sauce
- 1/2 Tablespoon lemon juice
- In a medium bowl, mix together drained tuna, eggs, mayo, lemon juice, shallot, garlic, Old Bay, cilantro, and matzo meal.
- Mix ingredients well. Cover with plastic wrap and refrigerate for 20 minutes.
- While the tuna mixture is refrigerating, mix together the aioli ingredients.
- Once the tuna mixture has chilled, heat oil in a 12-inch skillet over medium heat.
- Remove tuna mixture from refrigerator and form into 8 patties.
- Place panko into a shallow dish. Lightly press each tuna cake into panko crumbs.
- Place tuna cakes into heated oil and lightly fry until brown on both sides, about 2-3 minutes each side. This may require cooking in two batches. When cakes are finished browning, place on plate lined with paper towel to absorb any excess oil.
- Serve tuna cakes on a bed of greens. Drizzle with Sriracha aioli.