Albacore Tuna Cakes w/ Spicy Sriracha Mayo

The Kitchen Wild, Katie Wiley

Serves 2

Ingredients:

Albacore Tuna Cakes: * 8 oz canned albacore tuna * 2/3 cup bell pepper, diced small * 2 jalapeños, diced small * 2/3 cup red onion, diced small * 1 Tbs butter * 2 garlic cloves, minced * 1 egg * 3 Tbs. mayonnaise * 1 Tbs. Worcestershire sauce * 1/2 tsp salt * 1/4 tsp cayenne pepper * 1 cup panko crumbs, plus a little extra for dredging albacore cakes before they hit the fryer. * Oil for frying

Spicy Sriracha Mayo: * 1/2 cup sour cream * 1/3 cup Mayo * 1/2 tsp garlic * 1/2 tsp cumin * 1/4 tsp salt * 3-4 tsp. Sriracha

Sliced avocado and lemon wedges for serving.

Directions: 

In a skillet, add butter and sauté onions and peppers until soft, add garlic and sauté for another 2-3 minutes. Set aside. * In a separate bowl, mix egg, mayonnaise, Worcestershire sauce, cayenne, salt and pepper. * Add well drained tuna and sautéed peppers, onion and garlic to egg mixture, then add 1 cup panko crumbs. * Form into 1/3 cup sized cakes, shaping them into approximately 1/2” thick rounds. * Freeze for two hours before frying. * Right before deep frying press a little extra panko crumbs on each side for extra crunch. * In a deep fryer or skillet, heat oil to 350 degrees and deep fry until golden brown.

Spicy Sriracha Mayo: Mix all ingredients well.

To serve: Top with Spicy Sriracha Mayo and enjoy!