SMOKED TUNA CAKES
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 and stir until dissolved.
2. Cut tuna loin into 3 inch wide pieces and marinate for 30 minutes.
3. Preheat Bradley Smoker to 140°F (60°C).
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
Clifftastic wrote: Those pork steaks look inspirational! Did they dry out at all? |
Steps wrote: How long at what temps... I often throw supermarket marinated spare ribs, sausages, marinated chicken legs etc, as a filler when smoking ....seems a waste to have MT racks... usually the honey soy.. Got some pig trotters from home kill we recently got.. thought may throw those in ??? Any ideas on a quick marinate whatever? Let us know how the bacon goes..Wife usually does a bacon and a pastrami at the same time.. then tells me how long what temp she wants it done. |
smudge wrote: Yeah Paul is a fishing legend. NZ's top authority on all things weighmaster and probably smoking |
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