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Thai Tuna Cakes (Fresh Flavors July '14)

Ingredients 

  • 1 + 3 tbsp TFM Extra Virgin Olive Oil
  • 1 shallot, minced
  • 1/3 c Sebastiani Chardonnay
  • 1 1/2 c TFM Panko Breadcrumbs
  • 1/2 red bell pepper finely chopped
  • 1/2 c cilantro, finely chopped
  • 1 med egg
  • 3 tbsp Terrapin Ridge Farms Thai Chili Aioli
  • Salt & Pepper to taste
  • 2 containers Neptuna Tuna in spring water, drained

Preparation 

Serves 4-6

In a medium nonstick skillet over medium heat, add 1 tbsp of olive oil and swirl to coat.  Add shallot and sauté, about 2 minutes. Take pan away from the heat and add the Sebastiani Chardonnay, scraping any browned bits from the pan. Bring to a simmer and allow wine to completely reduce, about 3-4 minutes. Remove from heat and allow shallot to come to room temperature.

 

Gently combine the cooked shallots and remaining ingredients in a large mixing bowl and form into patties. Heat 3 tbsp olive oil in same skillet over medium high heat for 2 minutes.  Working in batches, pan fry the cakes for 2 minutes on each side until golden brown, checking often to be sure they do not burn.  Place on a paper towel lined plate until ready to serve.  Serve warm with additional Thai Chili Aioli (if desired) alongside of Asian Style Slaw

Reviews 

Easy and can freeze left-over cakes

This is an easy and tasty recipe. The Terrapin Ridge Farms Thai chili aioli sauce is great to serve in a very tiny dish on the main plate for you to add a nice flavor to the tuna cake. It is also available on-line at their store if not available at your Fresh Market. The recipe made more than I needed, so I froze the remaining cakes and have used them for another meal, equally delicious.

-Joy, on 1/13/15

Easy and tasty

Made them for lunch for my son and wife. We all loved them! Used gluten free Panko. Just spicy enough for my wife, but my son and I added more Aioli to kick it up a little. Could use as an appetizer or a meal.

-Mike, on 11/1/14

Awesome taste

This is a great meal. Tuna has a clean and fresh taste.

-Roxxy, on 10/21/14

Easy and delicious

Fun, easy recipe for a great tuna cake! The Thai Chili Aioli is both great in the recipe and also a small amount can be placed on the plate for dipping purposes. You can also freeze any cakes you are not serving that night, and they heat up very nicely in a bit of olive oil in a pan for another time.

-Leslie, on 8/27/14

Wonderful flavors

This was a flavorful and colorful meal! Both were fairly easy to make, although my tuna cakes didn't stay together when I cooked them. I guess I need to make them thicker like the photo above. We will definitely make this again! Great light dinner and impressive! I did add toasted sesame seeds to the slaw.

-kerrib4ols, on 8/1/14

Quick & Easy

I followed this recipe exactly. This is good for a night when you are looking for something different, but don't want to spend a lot of time in the kitchen. The Thai Chili Aioli is a spicy mayonnaise which adds a nice kick. The tuna cakes are light fare, similar to crab cakes and are good by themselves or served on sandwich thins moistened with Thai Chili spread.

-Teriann, on 7/17/14

AMAZING!!!

This dish was incredible and a definite keeper. We are having guest next week and will definitely be serving the Thai Tuna Cakes and the Asian Slaw. If you want a impressive dish for guest, this is your meal

-Alicia, on 7/9/14

Great, great, great!!

The blend of tastes in these Thai tuna cakes came together for a light, but filling, entree. The pairing with the Asain slaw was an excellent decision.

-Darlene, on 7/6/14

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