Ingredients
Sundried Tomato and Jalapeño Garlic Albacore Cakes:
- 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.