Tuna Cakes

Make the mayonnaise by adding the Sriracha and mayonnaise into a slamm bowl and mixing together. Put it into the refrigerator until ready to use.

Into a medium sized mixing bowl, add in the tuna, and flake it with a couple of forks, leaving some chunks. Toss in the lemon juice, shallot, cilantro, garlic, serrano chili, beaten eggs, roasted tomatoes, breadcrumbs, and salt and pepper. Pretty much everything else but the olive oil and the lettuce leaves. Mix it together with a fork, ensuring that everything is well incorporated.

Now it is time to shape our tuna cakes. I’m a big fan of these plating rings, but if you do not have any food preparation molds, basically divide the tuna mixture into three even sized cakes, and shape them into patties.

Heat a non-stick skillet to medium heat. Add one tablespoon of the oil into the center, and swirl it so that it’s about the diameter of the formed caked.

Add a tuna cake to the center of the skillet, and cook for a few minutes until nice and browned on the bottom side. Then cover the pan and cook an additional minute.

Carefully flip the tuna cake over, reduce the heat a bit, and cook another few minutes until the other side is nicely browned. Then cover the pan and cook for another minute.

If you are using the mold ring, and are ready to plate, take the tuna cake and place it on your serving plate. Run a sharp knife along the interior in case the tuna cake tries to stick and lift up the mold. If you are not using the mold, simply use a spatula and lift that on to your serving dish. Otherwise just put a piece of foil over the plate while you cook the remaining two cakes in the same manner.

Drizzle with the Sriracha mayonnaise, and serve with some fresh lettuce.

My wife and I really loved these. They had a brightness from the lemon, and the cilantro and roasted tomatoes really brought them to life with each bite. Don’t even get me started on the Sriracha mayonnaise sauce. That sauce balanced everything out and added a bit of creaminess.