These spicy Asian tuna cakes taste even more delicious than they look.
Hard to believe, I know. But its true.
There are a few things that really excite me about this recipe. The first is that even though there are what appear to be a lot of moving parts to the meal and it looks super complicated, you will be using the same ingredients for each one so you can chop everything once and add as you go, making it (of course) very easy…you’ll see what I mean!
The second thing that makes this recipe awesome is that it can be 90% made in advance and heated over a skillet at the last minute, making it perfect for dinner parties.
Not to mention it looks pretty darn impressive… if I do say so myself. 🙂
And finally, its made with only ingredients you can find at your local grocery store- nothing fancy, just good quality, everyday ingredients.
Like those tuna cakes? I bet you wouldn’t have guessed those delicious little bad boys are made with canned tuna.
Yup. By adding just a few fresh ingredients to Bumble Bee® Solid White Albacore you can create an amazing dinner, just like these spicy Asian tuna cakes!
Bumble Bee® offers responsibly wild caught Albacore that is delicious, versatile, high in protein and absolutely perfect as the main ingredient in any meal. *see their website for full nutritional facts
OK, enough chit chat. Let’s get started!
Here’s what you’re gonna need:
Juice of 4 limes
2 tablespoons rice wine vinegar
1 tablespoon mayo
3 tablespoons honey
About 2 cups chopped cilantro
3 cans Bumble Bee® Solid White Albacore
1 red onion
1.5 cups uncooked sushi rice
salt and pepper to taste
Here’s what you’re gonna do:
Start by making your sushi rice according to the package instructions (its normally 1.5 cups rice to 2 cups water). I like using my rice cooker, but over the stove is fine!
While the rice cooks, add the juice of the limes, the rice wine vinegar, roughly chopped (seeded) jalapenos, 1.5 cups of the chopped cilantro, honey, and salt and pepper to a blender.
Pulse until smooth.
Set all but 2 tablespoons of the sauce aside for later use and add the 2 tabelspoons to a bowl along with the mayo and eggs. I like to add another dash of salt at this point as well.
Mix the sauce, eggs and mayo until combined and add the 3 cans of (drained) Bumble Bee® Solid White Albacore along with 1/2 of the chopped red onion. Stir until coated, but be sure not to over mix and make the tuna mushy.
Form the tuna into patties and heat a non-stick skillet over medium heat. Add sesame oil to the hot skillet and cook the patties 4-5 minutes on each side, until golden brown and cooked through.
Be sure to flip the patties carefully and once fully cooked, turn off the heat and let the patties cool on the skillet, this will make them easier to move.
While the tuna patties are cooking, form the rice into similarly sized patties. I use a round cookie cutter to form them on top of wax paper, just dab your fingers in water each time you touch the rice and it wont stick to your hands!
At this point if you are planning to serve these later, wrap the rice and tuna patties in cling wrap or store in a container in the fridge until ready to serve. Once you are ready to serve, heat all of the patties on a non-stick skillet until warmed through and make the salsa and salad.
To make the salsa, combine 2 chopped oranges, the remaining 1/2 chopped red onion, remaining 1/2 cup cilantro, 2 tablespoons cilantro lime sauce and a pinch of salt.
To serve, toss salad greens with cilantro lime sauce (serve whatever sauce is left at the table), layer rice patties, tuna patties and orange salsa and drizzle with a bit of sauce!
See how easy that was? I knew you’d like it!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.