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Spicy Thai Tuna Cakes with Cucumber Aïoli

Cool cucumber aïoli puts out the fire of the Thai spices in these tuna cakes. Although the cakes are portioned as a main dish, you can also form eight smaller appetizer cakes when entertaining guests.

Prep: 10 minutes; Cook: 2 minutes

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 1 cake and 2 tablespoons aïoli)
  • Cook time:2 Minutes
  • Prep time:10 Minutes


  • 3 (5-ounce) cans Thai chili-flavored tuna (such as Bumble Bee), drained
  • 1 large egg white, lightly beaten
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh cilantro
  • Cooking spray
  • 1/2 cup shredded cucumber
  • 1/4 cup light mayonnaise


1. Combine first 4 ingredients in a medium bowl. Divide tuna mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.

2. Heat a large nonstick skillet over medium heat. Coat pan and patties with cooking spray. Add patties; cook 1 to 2 minutes on each side or until lightly browned.

3. While patties cook, combine cucumber and mayonnaise in a small bowl. Serve with tuna cakes.

Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 47%
  • Fat: 9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 3.6g
  • Protein: 10.1g
  • Carbohydrate: 11.9g
  • Fiber: 0.9g
  • Cholesterol: 26mg
  • Iron: 0.8mg
  • Sodium: 413mg
  • Calcium: 4mg

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Spicy Thai Tuna Cakes with Cucumber Aïoli recipe