Recipes

Sundried Tomato and Jalapeño Garlic Albacore Cakes

Sundried Tomato and Jalapeño Garlic Albacore Cakes

Ingredients
1 can Oregon’s Choice Jalapeño Garlic Albacore Tuna, drained
4 Tbsp sundried tomatoes, roughly chopped
6 Tbsp fresh basil, loosely packed
½ jalapeño pepper
1 tsp lemon juice
2 tsp balsamic vinegar
2 garlic cloves
¼ cup panko breadcrumbs
1 egg, beaten
¼ tsp salt
¼ tsp black pepper
1 Tbsp avocado oil (for frying)
Tartar Sauce
¼ cup mayonnaise
5 tsp dill pickle, minced
½ tsp Dijon mustard
½ tsp lemon juice
1 tsp fresh parsley
½ tsp dried dill
Salt and pepper, to taste
To Garnish
2 tsp chopped parsley
Instructions
Make the Flavor Paste: In a food processor, blend sundried tomatoes, basil, jalapeño, lemon juice, balsamic vinegar, garlic, salt, and pepper until a thick paste forms.
Form Tuna Mixture: In a bowl, combine the drained tuna, flavor paste, beaten egg, and panko breadcrumbs. Mix until well combined, then shape into four equal portions and form into patties approximately 3 inches wide.
Cook the Tuna Cakes: Heat avocado oil in a skillet over medium heat. Fry the tuna cakes for about 3½ minutes per side or until golden brown.
Make Tartar Sauce: In a small bowl, mix mayonnaise, dill pickle, Dijon mustard, lemon juice, parsley, dill, salt, and pepper.
Serve: Plate the tuna cakes, drizzle or serve with tartar sauce, and garnish with chopped parsley.
Note: For a fluffier texture, you can double the breadcrumbs and use 2 eggs.