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Tuna Cakes with Orange Aioli

Ingredients

  • ½ cup + ⅓ cup mayonnaise
  • 3 Tbsp. NAKANO® Seasoned Rice Vinegar
  • 2 tsp. garlic puree (pressed through a garlic press)
  • ½ orange zest, grated
  • pepper, freshly ground
  • 2 medium green onions, minced
  • 1 large egg, beaten
  • ¾ cup + about ¼ cup panko* (Japanese) breadcrumbs
  • 3 cans (6 ounces each) white chunk albacore tuna, well drained (water packed)
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Directions

  1. In a small bowl, combine 1/2 cup of the mayonnaise, 1 Tbsp. of the vinegar, 1 tsp. of the garlic, orange zest, and a dash of pepper. Set aside.
  2. In a medium bowl, combine onions, egg, 3/4 cup panko, 1/4 tsp. pepper, and remaining mayonnaise, seasoned rice vinegar, and garlic; mix well. Add tuna; mix well, breaking up large chunks.
  3. Form into 12 patties about 2½ inches in diameter and 1/2 inch thick. Sprinkle about 1/2 tsp. panko crumbs over both sides of patties. In a heavy 10-inch skillet, melt 1 to 2 Tbsp. of the butter as needed over low to medium low heat. Cook half of the cakes at a time, without turning until nicely browned, 3 to 4 minutes. Watch carefully to avoid overbrowning. Gently turn cakes with a spatula. Cook until cakes are set and bottoms are golden brown, 3 to 4 minutes. Serve with mayonnaise sauce.

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