Ingredients
1 Albacore tuna loin
For tuna cakes
1 cup Bread Crumbs
2 Celery Sticks, minced
1 Onion, minced
1 Red bell pepper, minced
5-6 Spring Onions, chopped
1 Tbsp Sriracha (Hot Chilli Sauce
available at most supermarkets)
1 Egg
¼ cup Mayonnaise
Juice and zest of 1 Lime
1 tsp Soy Sauce
2 Tbsp Olive Oil (for cooking)
Bradley Flavour Bisquettes – Alder
For marinade
3 Tbsp brown sugar
1 Tbsp kosher salt
1 Tbsp soy sauce
1 Cup water
DIRECTIONS
1. Combine together
ingredients for marinade until dissolved.
2. Cut tuna loin into
3 inch wide pieces and marinate for 30 minutes.
3. Preheat Bradley
Smoker to 140°F.
4. Smoke tuna for 1
hour with Alder Bisquettes.
5. Remove tuna from
smoker and flake with a fork.
6. Mix all ingredients
until thoroughly combined.
7. Hand press into
patties, if patties are too dry and aren’t sticking together well then add more
mayonnaise. If they are too sticky then add more bread crumbs.
8. Heat olive oil in a
large skillet over medium heat and add tuna cakes.
9. Cook about 4
minutes per side until golden and crisp.
Recipe by: Lena Clayton
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