Are you ready to transform a simple can of tuna into a mouthwatering culinary adventure? Get ready to transport your kitchen to the vibrant streets of Spain with these irresistible Spicy Spanish Tuna Cakes! Imagine crispy, golden-brown patties bursting with flavor, paired with a creamy garlic yogurt aioli that will have everyone begging for seconds. Whether you're looking for a quick weeknight dinner or an impressive appetizer that'll wow your guests, these tuna cakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 cans of tuna, drained
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1 egg
- 1 teaspoon paprika
- Salt and pepper to taste
- For Aioli: 1/2 cup yogurt
- 1 clove garlic, minced
- 1 teaspoon lemon juice
Instructions
- Begin by preparing the ingredients. Drain the tuna from the cans and place it in a large mixing bowl. Use a fork to break it up into smaller pieces.
- Add the breadcrumbs, chopped parsley, egg, paprika, salt, and pepper to the bowl with the tuna. Mix everything together until well combined. The mixture should be moist but hold together when formed into cakes. If it feels too dry, you can add a little water or an extra egg.
- Once the mixture is ready, divide it into equal portions and shape each portion into a patty or cake, about 1/2 inch thick. You should be able to make around 8 cakes with this mixture.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, carefully place the tuna cakes in the skillet, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches.
- While the tuna cakes are cooking, prepare the garlic yogurt aioli. In a small bowl, combine the yogurt, minced garlic, and lemon juice. Mix well until smooth. Taste and adjust seasoning with salt if needed.
- Once the tuna cakes are cooked, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the spicy Spanish tuna cakes warm, accompanied by the garlic yogurt aioli on the side for dipping. Garnish with additional chopped parsley if desired.
- Enjoy your delicious Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli!
Tips
- Drain the tuna thoroughly to prevent soggy cakes. Use a fine mesh strainer or pat dry with paper towels.
- If the mixture seems too dry, add a splash of olive oil or an extra egg to help bind the ingredients.
- Use a non-stick skillet or cast-iron pan for the crispiest exterior.
- Don't overcrowd the pan - cook in batches to ensure each cake gets golden and crispy.
- For extra flavor, try adding a pinch of smoked paprika or a dash of hot sauce to the mixture.
- Let the cakes rest for a minute after cooking to help them set and maintain their shape.
- The aioli can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- Serve immediately for the best texture and flavor - these cakes are best enjoyed fresh and hot!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 22g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 65mg
