Spicy Thai Tuna Cakes with Cucumber Aioli |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Cool cucumber aïoli puts out the fire of the Thai spices in these tuna cakes. Although the cakes are portioned as a main dish, you can also form eight smaller appetizer cakes when entertaining guests. Ingredients:
3 (5-ounce) cans thai chili-flavored tuna (such as bumble bee), drained |
1 large egg white, lightly beaten |
1/2 cup panko (japanese breadcrumbs) |
2 tablespoons chopped fresh cilantro |
cooking spray |
1/2 cup shredded cucumber |
1/4 cup light mayonnaise |
Directions:
1. Combine first 4 ingredients in a medium bowl. Divide tuna mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
2. Heat a large nonstick skillet over medium heat. Coat pan and patties with cooking spray. Add patties; cook 1 to 2 minutes on each side or until lightly browned.
3. While patties cook, combine cucumber and mayonnaise in a small bowl. Serve with tuna cakes.
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