Posted in recipes
Last week, my friend Sam messages me on Facebook and says, “Please test out a recipe I just invented and send back variation ideas if you like it.” He went on to say it was “sort of like a crab cake or something” and in fact, I agree. Admittedly, I was skeptical of the ingredients at first.
Here is Sam’s original recipe:
1 can chunk white tuna
1/8 tsp ground clove
1/8 tsp ground black pepper
1-2 pinches of ground cayenne pepper
3 tbsp sesame tahini
Mix all ingredients together, form patties or balls and cook in about 2 tbsp of oil until each side is crispy. About 2 min per side.
Sam suggested serving these on a toasted bun, wrapped in Romaine lettuce, atop crisp salad greens or some wilted spinach. All great suggestions for these yummy, spicy patties.
I had to add a little freshly minced garlic, and a pinch of salt, because I used unsalted tahini. I also threw in a tbsp of actual sesame seeds because I have a giant container of them that I want to use up. These ingredients only added to the flavor.
Since these were like tuna cakes, I decided to prepare some remoulade for the tasting.
This was the perfect accompaniment for these crunchy cakes. Of course, if you have a recipe for remoulade that you really love, you can always just make that too. I noticed there are about a couple hundred variations on Pinterest, and this one ended up being a cross between three different ones with my own twist. I really like how it turned out.
The finished product in all its glory:
Sam’s Tahini Tuna Cakes
2 pkgs Albacore tuna (in the pouch)
5-6 tbsp sesame tahini
1/8 tsp ground clove
1/8 tsp freshly ground black pepper
1/8 tsp ground cayenne pepper
1 clove fresh garlic, minced
1 tbsp sesame seeds
1. Empty tuna pouches into a medium bowl and add tahini, spices, garlic and sesame seeds.
2. Using hands, mix ingredients well but do not overwork tuna mixture.
3. Heat 2 tbsp oil in a large skillet and work tuna mixture into medium-sized patties for sandwiches, or smaller for an appetizer or side dish.
4. Cook patties over medium-high heat until golden and crunchy on both sides, about 2-3 min.
Jenn’s Spicy Remoulade
1/2 cup mayonnaise
2 tbsp spicy mustard
1/4 tsp smoky paprika
2 cloves garlic
juice from 1 lemon
1 tbsp white wine vinegar
salt and freshly ground black pepper
1 tsp sriracha
4 tbsp plain greek yogurt
Add all ingredients to food processor and pulse until blended.
Enjoy!
