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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Eggs: Beat 2 organic eggs in a separate bowl, then add to the tuna mixture and mix until fully incorporated.
- 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.
- 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.
- 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.
- 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
