– Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli –
Here is a fabulous tapas recipe for Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli. This dish is loaded with flavor, uses simple ingredients and the entire thing comes together within 30 minutes. For the tuna I used tinned Spanish tuna, which really took the tuna cakes to the next level, but you can use your favorite brand of tinned tuna to make this recipe. The garlic yogurt aioli just takes these tuna cakes to the next level in goodness. It soothes out the heat and brings a balance to the entire dish. You can serve this as an appetizer or even a main course. Low carb, gluten-free and perfect for any occasion.
– The Best Tinned Tuna –
Spain is known for making some of the best canned seafoods in the world, preserving them in olive oil and only using the highest quality fish possible. Here is the tinned tuna I used to make these tuna cakes, it has a great texture and flavor, and worth every penny. If you choose a differet tinned tuna for this recipe, make sure that it´s preserved in olive oil, it gives the tuna a better flavor and texture. Watch the video below on how to make Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli or check out the recipe card below, which you can print. Salud!
Watch the Video Below on how to make Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli
Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli
FOR THE TUNA CAKES
- -2 tins Spanish tuna
- -1 clove garlic
- -1 spanish pepper
- -1 small onion
- -2 tbsp fresh chives
- -1/4 tsp smoked paprika
- -sea salt
- -black pepper
- -2 organic eggs
- -2 tbsp extra virgin Spanish olive oil
FOR THE AIOLI
- -1/2 cup Greek yogurt
- -1 clove garlic
- -1/2 tsp lemon juice
- -sea salt
- -black peper
- -1 tbsp extra virgin Spanish olive oil
- Fresh Chives
To make the garlic yogurt aioli finely mince 1 clove of garlic and add it to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1/2 cup of Greek yogurt, season generously with sea salt, freshly cracked black pepper, 1/2 teaspoon of fresh lemon juice and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge
To make the tuna cakes grab 2 tins of Spanish tuna, drain the oil, add the tuna to a sieve and using a fork flake the tuna to remove any excess oil, add the tuna to a large bowl, finely mince 1 clove of garlic and add to the tuna, finely dice 1 small onion and add to the tuna, deseed 1 Spanish pepper and roughly chop it and add to the tuna, finely chop a handful of fresh chives and add to the tuna, then season everything with a generous 1/4 teaspoon of smoked paprika, a kiss of sea salt and freshly cracked black pepper, mix together until well combined
Crack 2 organic eggs into a seperate bowl and beat them, add the egg mixture to the tuna and mix everything together until well combined, using your hands start forming the mixture into balls (the size of a golf ball) and then gently push down on them to form a patty that is about 1/2 inch thick and place on parchment paper, you should end up with about 10 tuna patties
Heat a nonstick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes later start adding the tuna patties into the pan, cook in batches to not over-crowd the pan, cook for 2 minutes per side and transfer to a plate with paper towels
Transfer the tuna cakes into a dish and place the garlic yogurt aioli to dip, enjoy!
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