Tuna Cakes with Orange Aioli


1/2 cup plus 1/3 cup mayonnaise 
3 Tbsp. NAKANO Seasoned Rice Vinegar—Original
2 tsp. garlic puree (pressed through a garlic press)
Grated zest of 1/2 orange
Freshly ground pepper
2 medium green onions, minced
1 large egg, beaten 
3/4 cup plus about 1/4 cup panko* (Japanese) breadcrumbs
3 cans (6 ounces each) white chunk albacore tuna, well drained (water packed)


In a small bowl, combine 1/2 cup of the mayonnaise, 1 tablespoon of the vinegar, 1 teaspoon of the garlic, orange zest, and a dash of pepper. Set aside. 

In a medium bowl, combine onions, egg, 3/4 cup panko, 1/4 teaspoon pepper, and remaining mayonnaise, seasoned rice vinegar, and garlic; mix well. Add tuna; mix well, breaking up large chunks. 

Form into 12 patties about 2 1/2 inches in diameter and 1/2 inch thick. Sprinkle about 1/2 teaspoon panko crumbs over both sides of patties. In a heavy 10 inch skillet, melt 1 to 2 tablespoons 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. 

Makes 12 small cakes.


Per serving (2 cakes): 420 calories, 23g protein, 9g carb, 0g fiber, 32g fat, 7g sat. fat, 90mg chol, 740mg sodium.

Tuna Cakes with Orange Aioli
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