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Thai Tuna Cakes (Fresh Flavors July '14)


  • 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


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


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


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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