Panko Crusted Tuna Cakes Finished with Avocado and Crispy Smoked Tasso Relish - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Panko Crusted Tuna Cakes Finished with Avocado and Crispy Smoked Tasso Relish

INGREDIENTS FOR CAKES:

8oz. Small diced blue fin tuna
1cp. Mayonaisse
2 tsp. Prepared wasabi
1/2 cp. Small diced green onion or chives
2 tsp. Fish sauce
1 tsp. Cracked black pepper

Ingredients for Cooking:

3 cp. Panko breadcrumbs
2 large eggs & 2cp. Milk (beaten together) 1cp. All-purpose flour 2cp. Canola oil

METHOD:

  • IN A MEDIUM SIZED MIXING BOWL, MIX ALL THE INGREDIENTS FOR THE CAKE UNTIL WELL CORPORATED.
  • NEXT, WITH YOUR HANDS, SCOOP OUT A SMALL SIZEABLE AMOUNT OF THE CAKE MIXTURE AND FORM THE MIXTURE INTO A CAKE.
  • REPEAT THE PROCESS.
  • POUR THE OIL INTO A MEDIUM SIZED SAUTE' PAN AND PLACE OVER MEDIUM HEAT.
  • SEPARATE THE PANKO, MILK AND EGGS MIXTURE AND THE FLOUR INTO THREE SHALLOW CONTAINERS.
  • TAKE EACH FORMED TUNA CAKE AND LIGHTLY DUST BOTH SIDES IN THE FLOUR AND PLACE IN THE MILK AND EGG MIXTURE. TAKE THE CAKE FROM THE MIXTURE AND LIGHTLY COAT IN THE BREADCRUMBS.
  •  PLACE THE CAKE IN THE HOT OIL AND SAUTE' FOR ONE TO ONE AND A HALF MINUTES ON BOTH SIDES.
  • TAKE THE CAKE OUT OF THE OIL AND PLACE ON A TOWEL TO DRAIN.
  • REPEAT THE PROCESS.

INGREDIENTS FOR RELISH:

1 medium sized advocado (pitted and diced)
6 oz. Smoked small diced tasso
1 tsp. Minced garlic
1/4 cp. Small diced red onion
1/4 cp. Freshly squeezed lime juice
2 tsp.   Citrus vinegar
1/4 cp. Pure honey
1 tsp. Kosher salt
1 tsp.   Cracked black pepper 
1/4 cp. Olive oil

METHOD:

  • IN A MEDIUM SIZED SAUTE' PAN, POUR IN THE OIL AND PLACE THE PAN OVER MEDIUM-HIGH HEAT.
  • ADD THE TASSO TO THE PAN AND SAUTE' UNTIL CRISPY.
  • ADD THE OTHER INGREDIENTS EXCEPT THE ADVOCADO AND SAUTE' FOR ONE MINUTE.
  • TAKE THE SAUTE'D INGREDIENTS AND POUR INTO A SMALL MIXING BOWL.
  • ADD THE ADVOCADO TO THE MIXTURE AND FOLD GENTLEY UNTIL WELL CORPORATED.
  • SERVE  IMMEDIATELY.
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