Ingredients:
1 pound fresh ahi tuna, cut into 1-inch pieces
¼ cup real mayonnaise
2 tablespoons Dijon Mustard
3 dashes Tabasco
4 dashes Worcestershire Sauce
1 egg
Juice of half a lemon
1 tablespoon orange juice, freshly squeezed
1 teaspoon granulated garlic or ½ teaspoon garlic powder
1 teaspoon Old Bay Seasoning
1/3 cup diced red pepper
1/3 cup diced red onion
1/3 cup diced green onion
½ to 1 cup Japanese style breadcrumbs (Panko)
Vegetable oil for frying

Directions:
In a food processor, add all the ingredients except the red pepper, onions and breadcrumbs. Pulse several times until combined.

Transfer the mixture to a large bowl. Add the peppers, chopped red and green onions and use a rubber spatula to lightly toss all ingredients until combined.

Stir in the breadcrumbs, starting with a half cup and adding more as needed.

Test the mixture by squeezing some in your hand: if it crumbles, the mixture is too dry; add more mayonnaise, one teaspoon at a time. If liquid leaks out, it is too moist, so add more breadcrumbs. The mixture is ready when it can hold the form of a cake.

Use your hands to gently form the mixture into desired-sized cakes.

Heat 1/2 to 3/4 cup of oil in a 10-inch pan over medium-high heat. Test for readiness by tossing in a /few breadcrumbs. If they sizzle, the oil is ready.

Working in batches, place the ahi tuna cakes in the pan being careful to leave a little space between each cake. Sauté on each side until golden brown, about 2 to 3 minutes each side. Add more oil as needed. When browned, transfer cakes to a plate lined with paper towel to drain.

Serve immediately with our Spicy Ginger Orange Aioli or find a new favorite sauce HERE.

Sarah’s Tips:

• The fish cakes can be made and/or formed in advance, and refrigerated for up to 3 days before cooking.
• Fish cakes can be frozen either cooked or uncooked, for several months. To freeze after cooking, allow the cakes to come to room temperature before placing in the freezer.
• To freeze, place the cakes on a baking sheet lined with wax or parchment paper and place in the freezer for one to two hours until frozen. Transfer the frozen cakes to an airtight container or freezer bag, separating any layers with wax paper.
• If reheating cooked cakes, bring them to room temperature first and cook in oil for 2 to 3 minutes until hot.