Spicy Tuna Cakes
Serving Size: 3 cakes
Makes: 3 cakes
Submitted by: The Simple Taste Kitchen
1 (5 oz.) Can of Safe Catch tuna
2 TBSP Red bell pepper, finely diced
1 Scallion, finely sliced
1/2 TBSP Dijon mustard
1 TSP Pink peppercorn lemon thyme seasoning
1/4 TSP Salt
- Squeeze of lemon juice
2 TBSP Panko breadcrumbs
- Ghee for pan frying (or fat of choice)
1/4 Cup Mayonnaise
1-2 TBSP Sriracha to taste
Combine all ingredients in a small bowl and mix together until well combined, except ghee. Melt ghee in a large cast iron skillet over medium high heat.
Meanwhile, divide tuna mixture into 3 equal portions and roll into a ball and shape into a patty. When the ghee is hot, but not smoking, carefully add your tuna cakes to the skillet. Sear on each side until golden and cooked through (approx. 3-4 minutes per side). Serve with Sriracha aioli and lemon wedges.
To Make Sriracha Aioli:
Combine both ingredients in a small bowl. Adjust heat level by adding your desired amount of Sriracha. Serve with tuna cakes.