Tuesday, August 11, 2015

Ahi Tuna Cakes with Avocado Aioli

They say that the best things in life are free. And in this case, I would have to agree. My mom text me one day letting me know that her co-worker had just got back a from a fishing trip and had freshly caught ahi tuna and was looking for people to take it off of their hands, and she asked me if I would like some. Like, duh! Would I like some fresh, wild-caught, seafood gold? Obvi! So about a week later I was handed a gallon freezer bag full of sushi grade tuna (I think I heard the food angels sing), and I immediately got to work coming up with recipe ideas. First up are these tuna cakes, a fresh take on crab cakes, full of clean and bright flavors, and filling to boot. Plus, these would be super fun to make miniature versions as a party appetizer. Do it, do it! 

Ahi Tuna Cakes with Avocado Aioli

  • 1 lb. sushi grade ahi tuna, chopped into 1/4-inch pieces
  • 1 tbsp. mayo
  • 2 green onions, greens sliced
  • 1 tbsp. finely chopped red onion
  • 2 garlic cloves, pressed
  • 1 tsp. freshly minced ginger
  • 2 tbsp. freshly chopped cilantro
  • 1-2 tsp. freshly minced jalapeno
  • 1 tsp. sesame oil
  • 1/2 lime, juiced
  • 1 egg
  • 1 tbsp. olive oil
  • 1 large cucumber, peeled and spiralized or sliced thin
Avocado Aioli:
  • 1/2 avocado
  • 1 tbsp. mayo
  • 1/2 lime, juiced
In a medium bowl, mix together the tuna, mayo, onions,  garlic, ginger, cilantro, jalapeno, oil, lime juice, and egg. Form into 4 equal-sized patties, then place into the fridge for 10-20 minutes to set.

Meanwhile, add the avocado, mayo, and lime juice to a food processor and process until thin and creamy. Place into a small ziplock bag and place into the fridge.

Preheat 1 tbsp. olive oil over medium-high heat in a large skillet. Once hot, cook the ahi cakes for 2 minutes on each side, then remove and plate atop the cucumber. Cut a small end off of the ziplock bag with the aioli in it, drizzle with the avocado aioli and serve.

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