Trader Vic's Tuna Cakes

Trader Vic's Copycat Recipe

3 (6 oz.) can albacore tuna in water
3 medium green onions, minced, white and pale green part only
1/4 cup mince red bell pepper
1/4 cup minced cilantro
1/4 cup mayo
1 large egg, beaten
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1 cup panko bread crumbs
1/4 cup clarified butter
1/2 cup wasabi remoulade, for serving

Line a baking sheet with parchment paper. Flake tuna into fine shreds and combine with onions, bell pepper, mayo, egg salt and pepper. Form tuna mixture into 2 inch balls (about 2 tablespoons) and roll in bread crumbs.Place on prepared cookie sheet and press down to form 1/2'' thick patties.

Cook in clarified butter over medium high heat, turning once until golden brown (about 5 min). Serve immediately with wasabi remoulade. May also be served at room temperature.

Wasabi Remoulade:

1/4 cup mayo
1/4 cupketchup
1 tablespoon wasabi paste
1 tablespoon capers, chopped
1 tablespoon minced fresh flat leaf parsley
1/4 teaspoon kosher salt
1/4 fresh ground black pepper

Whisk mayo, ketchup and wasabi until smooth. Stir in capers, parsley, salt and pepper. Cover and refrigerate.

Notes:  May be made in advance. can kept refrigerated up to 24 hrs. May be kept warm on a wire rack in a 250 degree oven up to 30 min.

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