Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli Recipe

Introduction

These Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli offer a flavorful twist on a classic fish cake. With a kick of cayenne and smoky paprika, paired perfectly with a creamy garlic yogurt dip, they make a delicious and easy meal or appetizer.

Ingredients

• 2 cans Canned Tuna
• 2 cloves Garlic
• 1 Cayenne Chili Pepper
• 1 Onion
• 1 handful Fresh Chives
• 1/4 teaspoon Smoked Paprika
• Sea Salt, to taste
• Ground Black Pepper, to taste
• 2 Organic Eggs
• 2 tablespoons Extra Virgin Spanish Olive Oil (divided)
• 1/2 cup Greek Yogurt
• 1 Lemon

Instructions

1. Step 1: To make the garlic yogurt aioli, finely mince 1 clove of garlic and add it to a mortar. Use a pestle to pound the garlic into a paste.
2. Step 2: Add 1/2 cup Greek yogurt to the garlic paste. Season generously with sea salt, ground black pepper, and the juice of 1 lemon. Mix well to combine.
3. Step 3: Slowly drizzle in 1 tablespoon of extra virgin Spanish olive oil while continuing to mix. Cover the aioli with plastic wrap and refrigerate.
4. Step 4: For the tuna cakes, drain the liquid from 2 cans of tuna. Place the tuna in a sieve and use a fork to flake it, removing excess liquid. Transfer to a large bowl.
5. Step 5: Finely mince the remaining 1 clove of garlic and add it to the tuna.
6. Step 6: Finely dice 1 onion and add it to the tuna mixture.
7. Step 7: Deseed the cayenne chili pepper, roughly chop it, and add to the bowl.
8. Step 8: Finely chop a handful of fresh chives and add to the tuna mixture.
9. Step 9: Season with 1/4 teaspoon smoked paprika, sea salt, and ground black pepper to taste. Mix everything well until fully combined.
10. Step 10: Crack 2 organic eggs into a separate bowl and beat them lightly.
11. Step 11: Add the beaten eggs to the tuna mixture and mix thoroughly to bind the ingredients.
12. Step 12: Shape the mixture into golf ball-sized balls, then gently flatten each into a patty about 1/2-inch thick. Place them on parchment paper; you should get around 10 patties.
13. Step 13: Heat a nonstick frying pan over medium heat and add 2 tablespoons of extra virgin Spanish olive oil. Warm for about 2 minutes.
14. Step 14: Cook the tuna patties in batches, avoiding overcrowding. Fry each side for 2 minutes until golden and cooked through. Drain on paper towels.
15. Step 15: Serve the tuna cakes on a dish with the garlic yogurt aioli on the side for dipping. Garnish with extra fresh chives and enjoy!

Tips & Variations

• For a milder version, reduce or omit the cayenne chili pepper.
• You can substitute smoked paprika with regular paprika if unavailable, but it will change the smoky flavor slightly.
• Use fresh lemon zest in the tuna mixture for extra zing.
• Serve the cakes on a bed of mixed greens or in a sandwich for a hearty meal.

Storage

Store leftover tuna cakes and garlic yogurt aioli separately in airtight containers in the refrigerator for up to 2 days. Reheat the tuna cakes gently in a skillet over medium heat or in the oven to keep them crispy. The aioli is best served cold and should not be heated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Yes, fresh tuna can be used but you will need to cook it first and flake it before mixing. Canned tuna offers convenience and moisture that works well in this recipe.

Can I make the aioli without a mortar and pestle?

Absolutely. You can finely mince the garlic with a knife or grate it, then mix it with the other aioli ingredients in a bowl. The mortar and pestle just helps create a smoother garlic paste.

Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli Recipe

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★★★★★

4.7 from 101 reviews

• Author: Hailey
• Total Time: 25 minutes
• Yield: 10 tuna cakes 1x
• Diet: Low Fat

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Description

These Spicy Spanish Tuna Cakes are a flavorful and easy-to-make dish featuring canned tuna mixed with vibrant spices and fresh herbs. Served with a creamy garlic yogurt aioli, they make a perfect appetizer or light meal with a kick of heat and Mediterranean flair.

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Ingredients

Scale 1x2x3x

Tuna Cakes

• 2 cans Canned Tuna (drained)
• 1 clove Garlic (minced)
• 1 Cayenne Chili Pepper (deseeded and chopped)
• 1 Onion (finely diced)
• 1 handful Fresh Chives (finely chopped)
• 1/4 teaspoon Smoked Paprika
• Sea Salt (to taste)
• Ground Black Pepper (to taste)
• 2 Organic Eggs (beaten)
• 2 tablespoons Extra Virgin Spanish Olive Oil (for frying)

Garlic Yogurt Aioli

• 1 clove Garlic (minced)
• 1/2 cup Greek Yogurt
• 1 Lemon (juice only)
• Sea Salt (to taste)
• Ground Black Pepper (to taste)
• 1 tablespoon Extra Virgin Spanish Olive Oil
• Fresh Chives (for garnish, to taste)

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Instructions

1. Prepare the Garlic Yogurt Aioli: Finely mince 1 clove of garlic and add it to a mortar. Pound with a pestle until a paste forms. Add 1/2 cup Greek yogurt, season generously with sea salt and ground black pepper, and add the juice of 1 lemon. Mix until well combined.
2. Incorporate Olive Oil into Aioli: Slowly pour 1 tablespoon of extra virgin Spanish olive oil into the yogurt mixture while stirring continuously. Cover the aioli with plastic wrap and refrigerate to allow flavors to meld.
3. Prepare Tuna Mixture: Drain and flake 2 cans of canned tuna in a sieve using a fork to remove excess liquid. Transfer the tuna to a large mixing bowl.
4. Add Vegetables and Spices: Mince 1 clove garlic and add to the tuna. Finely dice 1 onion and add it as well. Deseed and chop 1 cayenne chili pepper, then add it and 1 handful of chopped fresh chives to the bowl. Season with 1/4 teaspoon smoked paprika, sea salt, and ground black pepper to taste. Mix thoroughly to combine.
5. Add Eggs: Beat 2 organic eggs in a separate bowl, then add to the tuna mixture and mix until fully incorporated.
6. Form Tuna Patties: Using your hands, form the mixture into golf ball-sized balls and gently press down to shape 1/2-inch thick patties. Place them on parchment paper. You should get approximately 10 patties.
7. Heat Olive Oil: Warm a nonstick frying pan over medium heat and add 2 tablespoons extra virgin Spanish olive oil. Heat for about 2 minutes until warmed through.
8. Cook Tuna Cakes: Add patties in batches to avoid overcrowding. Cook each side for 2 minutes or until golden brown and heated through. Transfer cooked patties to a plate lined with paper towels to drain excess oil.
9. Serve: Arrange tuna cakes on a serving dish alongside the garlic yogurt aioli for dipping. Garnish with additional fresh chives to taste. Enjoy warm.

Notes

• If you prefer less heat, reduce or omit the cayenne chili pepper.
• Make sure to drain and flake the tuna well to avoid soggy cakes.
• These tuna cakes can be served as a main dish with a fresh salad or as an appetizer.
• The garlic yogurt aioli can be prepared a day ahead for deeper flavor.
• Use a nonstick pan to prevent the patties from sticking during frying.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Spanish

Keywords: spicy tuna cakes, Spanish tuna cakes, garlic yogurt aioli, canned tuna recipe, easy appetizer, Mediterranean fish cakes