FROM 30/10'S KITCHEN...

Tuna Cakes

Another Delicious 30/10 Recipe

with Basil Pesto Aioli

RECIPE SUMMARY

 

Tuna Cakes with Basil Pesto Aioli

Makes 15 Servings: Counts towards 1.5 oz. Meat, ¼ tablespoon Oil

 

INGREDIENTS

Tuna Cakes
 25 oz. Canned Tuna
 2 Large Eggs
 1 Bunch Fresh Cilantro, chopped
 1 30/10 Cream of Chicken Soup Packet
 4 tablespoons Walden Farms Amazing Mayo
 3 tablespoons Lemon Juice
 3 Jalapeño Peppers, deseeded and finely chopped
 1 Large Onion, finely chopped
 4 tablespoons Olive Oil
 1 teaspoon Sea Salt
 ½ teaspoon Pepper
Aioli
 4 tablespoons Fresh Basil
 1 tablespoon Garlic, minced
 2 Egg Yolks
 1 tablespoon Lemon Juice
 ½ teaspoon Sea Salt
 2/3 cup Olive Oil

 

DIRECTIONS

1

In a food processor, pulse all the aioli ingredients together to combine, except for the olive oil.

2

Turn the food processor on and slowly pour in the olive oil for about a minute, or until the aioli forms; turn off the food processor, scrape the sides, and process again until combined.

3

Place the aioli in the refrigerator until ready to use.

4

In a large strainer over the sink, add the 5 cans of tuna and let them drain while preparing the remaining ingredients.

5

Sauté the onions for about 8 minutes in a skillet until translucent and set aside to cool. While the onions cook, add the mayo, lemon juice, salt and pepper in a mixing bowl and whisk until combined; add in the cilantro and jalapeno.

6

Beat the eggs and add to the mixing bowl along with the tuna, cooked onions, and the cream of chicken packet; mix gently until all ingredients just hold together.

7

In a large skillet, heat the olive oil on high for about 1 minute then reduce the heat to medium high heat.

8

Working in batches, pack a 1/3 cup measuring cup with the tuna mixture and place in the skillet without overlapping; cook until the cakes are golden brown and crisp on the outside, about 3 minutes per side. If needed, add 1 tablespoon of oil to the pan between batches.

9

Serve with the basil aioli.

 

Ingredients

Tuna Cakes
 25 oz. Canned Tuna
 2 Large Eggs
 1 Bunch Fresh Cilantro, chopped
 1 30/10 Cream of Chicken Soup Packet
 4 tablespoons Walden Farms Amazing Mayo
 3 tablespoons Lemon Juice
 3 Jalapeño Peppers, deseeded and finely chopped
 1 Large Onion, finely chopped
 4 tablespoons Olive Oil
 1 teaspoon Sea Salt
 ½ teaspoon Pepper
Aioli
 4 tablespoons Fresh Basil
 1 tablespoon Garlic, minced
 2 Egg Yolks
 1 tablespoon Lemon Juice
 ½ teaspoon Sea Salt
 2/3 cup Olive Oil

Directions

1

In a food processor, pulse all the aioli ingredients together to combine, except for the olive oil.

2

Turn the food processor on and slowly pour in the olive oil for about a minute, or until the aioli forms; turn off the food processor, scrape the sides, and process again until combined.

3

Place the aioli in the refrigerator until ready to use.

4

In a large strainer over the sink, add the 5 cans of tuna and let them drain while preparing the remaining ingredients.

5

Sauté the onions for about 8 minutes in a skillet until translucent and set aside to cool. While the onions cook, add the mayo, lemon juice, salt and pepper in a mixing bowl and whisk until combined; add in the cilantro and jalapeno.

6

Beat the eggs and add to the mixing bowl along with the tuna, cooked onions, and the cream of chicken packet; mix gently until all ingredients just hold together.

7

In a large skillet, heat the olive oil on high for about 1 minute then reduce the heat to medium high heat.

8

Working in batches, pack a 1/3 cup measuring cup with the tuna mixture and place in the skillet without overlapping; cook until the cakes are golden brown and crisp on the outside, about 3 minutes per side. If needed, add 1 tablespoon of oil to the pan between batches.

9

Serve with the basil aioli.

Tuna Cakes