With thanks to Florida Sport Fishing Magazine
The key to delicious tuna cakes is to avoid overcooking. The goal is a medium
rare center, and its best to cook on the stovetop for precise heat control. To
achieve the greatest flavor, prepare Thai dipping sauce 30-minutes prior to
cooking the tuna.
1. 1 lb. fresh sushi-grade tuna steaks
2. 2 tbs. fresh cilantro, chopped.
3. 2 tbs. scallion finely chopped.
4. 1 tbs. mayonnaise.
5. 1 tbs. olive oil.
6. 2 tbs. canola oil.
7. 1 tsp. fresh ginger minced.
8. 1/2 tsp. fresh scotch bonnet pepper minced.
9. Sea salt and freshly ground black pepper to taste.
With a razor sharp
knife, cut tuna into 1/4″ cubes, trimming away any dark impurities. Coarsely
chop tuna by hand until it begins to hold together. Transfer to a chilled bowl
resting in a bowl of ice. Gently stir in cilantro, scallion, mayonnaise, olive
oil, ginger, scotch bonnet pepper, salt and pepper to taste. Shape tuna into
equal 1″ thick patties. Refrigerate, uncovered for at least 20 minutes and up to
Heat canola oil in a 12″ skillet over
medium-high heat. Cook tuna cakes until lightly browned on both sides but still
pink in the center, no more than four minutes total. Do not overcook.
Thai Dipping Sauce
1. 1/4 cup of fresh lime juice.
2. 2 1/2 tbs. sugar.
3. 2 tbs. fish sauce.
4. 1 1/2 tsp. rice vinegar. |
5. 1 1/2 tsp. fresh cilantro coarsely chopped.
6.1 tsp. garlic minced.
7.1/2 tsp. scotch bonnet peppers minced
Combine ingredients in a small bowl and stir until the sugar dissolves. Let
stand at least 30 minutes before serving to allow the flavors an opportunity to
develop and blend.
To compliment this try a nice dry table white wine available at all
large stores like Publix etc.