Tuna Cakes with Roasted Red Pepper Sauce
Our trendy tuna cakes with roasted red pepper sauce foodservice recipe will be a menu favorite.
Ingredients
- 1 (66.5 oz) can Chicken of the Sea Solid White Albacore Tuna
- 1 Tbsp + 1 tsp minced garlic
- 3 1/3 c diced onion
- 1 2/3 c scallions, finely chopped
- ¾ c parsley, chopped
- 1 2/3 c roasted red peppers, chopped
- 5 c almond flour
- 11 Tbsp + 1 tsp paprika
- 3 ½ Tbsp sriracha
- 7 large eggs + 7 egg whites
- 3 ½ Tbsp lemon juice
- 1 Tbsp + 1 tsp lemon zest
- 1/3 c salt
- 1 Tbsp + 1 tsp pepper
Roasted Red Pepper Sauce
- 1 ½ qt roasted red pepper
- ¾ c olive oil
- 2/3 c lemon juice
- 20 garlic cloves
- 1 Tbsp + 1 tsp fine sea salt
- ¾ tsp black pepper
- 1 Tbsp + 1 tsp smoked paprika
- 1 Tbsp + 1 tsp cumin
- ¾ c parsley chopped
Instructions
- In large mixing bowl add all tuna cake ingredients, and mix until combined thoroughly.
- Scoop approximately 1/4 cup tuna mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat with remaining tuna mixture.
- Heat oil on grill over medium. Once hot, add tuna cakes to grill in batches; cook 3-4 minutes on each side, until bottoms are golden.
- Make sauce: Place red peppers, olive oil, lemon juice, garlic, and spices in blender and blend on high until combined. Pour into serving container and add herbs.
- Serve tuna cakes hot with sauce, or cool and store for later use.
