Cooking Instructions
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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)
,
Lemon Juice (1/2 tsp)
, 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 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 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 10
Crack the
Organic Eggs (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 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 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!
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