Seafood > Tuna

Spicy Tuna Cakes with Avocado Salsa Recipe

Ingredients with Measurements:
- 2 cans of tuna, drained and flaked
- 1/2 cup of breadcrumbs
- 1/4 cup of mayonnaise
- 1 egg
- 2 green onions, thinly sliced
- 1 jalapeño pepper, seeded and diced
- 1 tablespoon of lime juice
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- Salt and pepper to taste

For the Avocado Salsa:
- 2 ripe avocados, diced
- 1/2 red onion, diced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of fresh cilantro, chopped
- 1 tablespoon of lime juice
- Salt and pepper to taste

Special equipment needed:
- Large mixing bowl
- Non-stick skillet
- Spatula

Step-by-step instructions:

1. In a large mixing bowl, combine the tuna, breadcrumbs, mayonnaise, egg, green onions, jalapeño pepper, lime juice, cumin, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.

2. Form the mixture into 8-10 patties, about 2-3 inches in diameter.

3. Heat a non-stick skillet over medium-high heat. Add the tuna cakes to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.

4. While the tuna cakes are cooking, prepare the avocado salsa. In a separate mixing bowl, combine the diced avocados, red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper. Mix well.

5. Once the tuna cakes are cooked, remove them from the skillet and place them on a serving platter.

6. Top each tuna cake with a spoonful of the avocado salsa.

7. Serve immediately and enjoy!


- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Skillet should be heated to medium-high heat.
Serving size:
- This recipe makes 8-10 tuna cakes, serving size is 2-3 cakes per person.

Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 11g
- Protein: 14g
- Fiber: 4g

Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Greek yogurt can be used instead of mayonnaise.
- Red pepper flakes can be used instead of jalapeño pepper.

Variations:
- Add diced red bell pepper to the tuna mixture for extra crunch.
- Use canned salmon instead of tuna for a different flavor.
- Top the tuna cakes with a dollop of sour cream for added creaminess.

Tips and tricks:
- Be sure to drain the tuna well before adding it to the mixture to prevent the cakes from being too wet.
- Use a cookie scoop to form evenly sized tuna cakes.
- If the mixture is too dry, add a little more mayonnaise or a splash of milk to moisten it.

Storage instructions:
- Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the tuna cakes in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
- Arrange the tuna cakes on a bed of lettuce for a colorful presentation.
- Serve the avocado salsa on the side in a small bowl.

Garnishes:
- Garnish with a sprig of fresh cilantro or a slice of lime.

Pairings:
- Serve with a side of rice or quinoa for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc.

Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Steamed broccoli

Troubleshooting advice:
- If the tuna cakes are falling apart in the skillet, the mixture may be too dry. Add a little more mayonnaise or a splash of milk to moisten it.

Food safety advice:
- Be sure to cook the tuna cakes to an internal temperature of 145°F to ensure they are safe to eat.

Food history:
- Tuna cakes are a popular dish in many cultures, including Asian and Latin American cuisine.

Flavor profiles:
- The tuna cakes are spicy and savory, with a hint of lime and cumin. The avocado salsa is creamy and refreshing, with a burst of fresh flavors from the tomatoes and cilantro.

Serving suggestions:
- Serve as an appetizer or main dish for a casual dinner party or family meal.

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Taste: Spicy, Tangy, Savory, Zesty, Creamy, Fresh