Sesame Tuna Cakes with Sriracha Cream | Cucumber Rice Salad
Sesame Tuna Cakes with Sriracha Cream
makes 6 patties
- 2 cans of tuna, well drained and flaked (I used one can albacore and one can of chunk light)
- 1/3 cup breadcrumbs
- 1 beaten egg
- 1/2 small red bell pepper, minced
- 3 green onions, minced
- 3 Tbsp minced cilantro
- 3 Tbsp mayo
- 1/4 tsp salt
- 5-6 grinds black pepper
- several dashes of fish sauce
- juice from 1/2 a lime
- 1/2 tsp of sesame oil
- up 1/2 cup sesame seeds, for coating
- canola or peanut oil & sesame oil for frying
- 2 Tbsp mayo
- 2-3 tsp half and half
- 1 tsp soy sauce
- dash of fish sauce
- 1-2 tsp sriracha
- squeeze of lime juice
In a mixing bowl, combine the tuna cake ingredients (the first 12 listed). Mix well. Form six equal patties. Gently coat each patty with sesame seeds. Refrigerate the patties for at least 30 minutes to an hour.
When you’re ready, set a deep skillet over medium-high heat. Coat the bottom with canola or peanut oil and a drizzle of sesame oil. Fry the tuna patties, 2-3 at a time so as not to crowd the skillet, for 2-3 minutes on each side. When golden, remove to paper towels to drain.
Sriracha Cream: Mix all sauce ingredients until smooth. Add more soy and sriracha to taste … the sauce should be rich and spicy, but not too salty. Add enough half and half to make the consistency thin enough to drizzle.
Cucumber Rice Salad with Ginger Dressing
- 1 cup uncooked rice (basmati or sushi rice)
- 1/2 cucumber, peeled and finely diced
- 1 carrot, peeled and finely diced
- 2 green onions, finely diced
- 1/3 cup finely diced jicama
- 1 red jalapeño, seeded and finely minced
- 2 Tbsp minced parsley
- 1 rounded tsp grated ginger
- 3 Tbsp seasoned rice vinegar
- 2 Tbsp soy sauce
- 1 Tbsp water
- 1/2 tsp sugar
- juice from half a lime
- 1/4 cup sesame oil
Cook rice according to package directions (omitting any salt or oil suggested). Allow rice to cool slightly while prepping remaining ingredients.
Whisk together the dressing ingredients: ginger, vinegar, soy sauce, water, sugar, lime juice and sesame oil.
Put the warm rice in a mixing bowl and toss with the dressing. Add the remaining salad ingredients and combine. Check seasoning and adjust to taste. Chill for at least 1 hour.