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Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli
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17 INGREDIENTS • 15 STEPS • 30MINS

Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli

Recipe
4.5
6 ratings
This dish is loaded with flavor, uses simple ingredients, and the entire thing comes together within 30 minutes.
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Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli
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This dish is loaded with flavor, uses simple ingredients, and the entire thing comes together within 30 minutes.
author_avatar
Spain on a Fork
I'm Albert. Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
30MINS
Total Time
$5.60
Cost Per Serving
Ingredients
Servings
2
us / metric
Tuna Cakes
Canned Tuna
2 cans
(5 oz)
Canned Tuna
Garlic
1 clove
Garlic
Cayenne Chili Pepper
1
Cayenne Chili Pepper
Onion
1
Small Onion
Fresh Chives
1 handful
Fresh Chives
about 2 tablespoons finely chopped
Smoked Paprika
1/4 tsp
Smoked Paprika
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
Organic Egg
2

Sponsored

Eggland's Best Organic Eggs (Brown)
Extra Virgin Spanish Olive Oil
2 Tbsp
Extra Virgin Spanish Olive Oil
Aioli
Greek Yogurt
1/2 cup
Greek Yogurt
Garlic
1 clove
Garlic
Lemon
1
Lemon, juiced
1/2 tsp juice per 2 servings
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
Extra Virgin Spanish Olive Oil
1 Tbsp
Extra Virgin Spanish Olive Oil
Extras
Fresh Chives
to taste
Fresh Chives
Nutrition Per Serving
VIEW ALL
Calories
581
Fat
34.6 g
Protein
47.7 g
Carbs
18.8 g
Love This Recipe?
Add to plan
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Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli
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author_avatar
Spain on a Fork
I'm Albert. Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
Cooking InstructionsHide images
step 1
To make the garlic yogurt aioli finely mince the Garlic (1 clove) and add it to a mortar.
step 2
Using a pestle, pound down on the garlic until you form a paste, then add Greek Yogurt (1/2 cup) and season generously with Sea Salt (to taste), Ground Black Pepper (to taste), the juice from Lemon (1) and mix everything together.
step 2 Using a pestle, pound down on the garlic until you form a paste, then add Greek Yogurt (1/2 cup) and season generously with Sea Salt (to taste), Ground Black Pepper (to taste), the juice from Lemon (1) and mix everything together.
step 3
Slowly pour in the Extra Virgin Spanish Olive Oil (1 Tbsp) while you continue to mix. Cover with plastic wrap and add to the fridge.
step 3 Slowly pour in the Extra Virgin Spanish Olive Oil (1 Tbsp) while you continue to mix. Cover with plastic wrap and add to the fridge.
step 4
To make the tuna cakes grab the Canned Tuna (2 cans), drain the liquid, add the tuna to a sieve and using a fork flake the tuna to remove any excess liquid, add the tuna to a large bowl.
step 4 To make the tuna cakes grab the Canned Tuna (2 cans), drain the liquid, add the tuna to a sieve and using a fork flake the tuna to remove any excess liquid, add the tuna to a large bowl.
step 5
Finely mince the Garlic (1 clove) and add to the tuna.
step 5 Finely mince the Garlic (1 clove) and add to the tuna.
step 6
Finely dice the Onion (1) and add to the tuna.
step 7
Deseed the Cayenne Chili Pepper (1) and roughly chop it and add it to the tuna.
step 8
Finely chop the Fresh Chives (1 handful) and add to the tuna.
step 9
Season everything with Smoked Paprika (1/4 tsp), Sea Salt (to taste), and Ground Black Pepper (to taste). Mix together until well combined.
step 9 Season everything with Smoked Paprika (1/4 tsp), Sea Salt (to taste), and Ground Black Pepper (to taste). Mix together until well combined.
step 10
Crack the Eggland's Best Organic Eggs (Brown) (2) into a separate bowl and beat them.
step 11
Add the egg mixture to the tuna and mix everything together until well combined.
step 11 Add the egg mixture to the tuna and mix everything together until well combined.
step 12
Using your hands, start forming the mixture into balls the size of a golf ball and then gently push down on them to form a patty that is about 1/2-inch thick and place on parchment paper. You should end up with about 10 tuna patties.
step 12 Using your hands, start forming the mixture into balls the size of a golf ball and then gently push down on them to form a patty that is about 1/2-inch thick and place on parchment paper. You should end up with about 10 tuna patties.
step 13
Heat a nonstick frying pan with medium heat and add Extra Virgin Spanish Olive Oil (2 Tbsp). Allow to warm up for 2 minutes.
step 13 Heat a nonstick frying pan with medium heat and add Extra Virgin Spanish Olive Oil (2 Tbsp). Allow to warm up for 2 minutes.
step 14
Start adding the tuna patties into the pan, cook in batches to not over-crowd the pan. Cook for 2 minutes on each side and transfer to a plate with paper towels.
step 14 Start adding the tuna patties into the pan, cook in batches to not over-crowd the pan. Cook for 2 minutes on each side and transfer to a plate with paper towels.
step 15
Transfer the tuna cakes into a dish and place the garlic yogurt aioli alongside to dip. Garnish with Fresh Chives (to taste). Enjoy!
step 15 Transfer the tuna cakes into a dish and place the garlic yogurt aioli alongside to dip. Garnish with Fresh Chives (to taste). Enjoy!
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Tags
Appetizers
Budget-Friendly
Gluten-Free
Lunch
Keto
Fish & Seafood
Low-Carb
Shellfish-Free
Dinner
Quick & Easy
Spanish
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