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
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.
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