Tuna Fish Cake Sandwich With Old Bay Aioli
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REVIEWS)
PREP:
5 mins
TOTAL:
10 mins
SERVES:
4
I’ll admit – Tuna Fish Cake Sandwich, isn’t at all an appetizing name. But if you’re a fan of tuna sandwiches this is a must try!
It’s packed with green onion, water chestnuts, jalapeno and topped off with an Old Bay Aioli that is amazing!
I got inspiration for this recipe after seeing a video from Gordon Ramsay’s Fish Cakes using canned tuna. My take on this is slightly different, but makes for the perfect way to change up a tuna sandwich!
It’s got a bit a heat from a jalapeno, and amazing texture with a little water chestnut, green onion.
I’m all about this Old Bay Aioli. It adds the perfect addition to turning this into a sandwich!
These tuna fish cakes also freeze well after cooking. So throw leftovers in the freezer, then reheat in the oven to make a quick lunch!
Eaten by itself, or paired with a nice crunchy bread that’s toasted with some arugula lettuce This tuna fish cake makes an amazing quick tuna sandwich that’s loaded with flavor!
Tuna Fish Cake Sandwich With Old Bay Aioli
Ingredients
- 4 cans tuna drained
- 1/4 cup cilantro chopped
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp fish sauce optional
- 4 water chestnuts sliced
- 1 jalapeno sliced
- 2 green onions sliced
- 2 eggs
- 1/2 lemon
- 2 tbsp olive oil
FOR THE OLD BAY AIOLI
- 4 tbsp mayonnaise
- 1/2 lemon
- 1 tsp old bay seasoning
FOR THE SANDWICH
- 8 slices sourdough Bread
- 1 cup arugula
Instructions
- In a bowl, combine tuna, cilantro, lemon, salt, pepper, sliced jalapeno, green onion and water chest nuts. Add a splash of fish oil and stir in scrambled eggs.
- Mix with your hands until evenly incorporated then form into patties. Place in a hot pan with olive oil and fry on both sides for about 2 minutes per side. Place on a paper towel.
- For the Aioli, whisk mayo, lemon juice and old bay seasoning. Place tuna fish cakes on toasted bread with arugula and a dollop of Old Bay Aioli. Enjoy!
Nutrition
