Spicy Tuna Cakes with SeaQuench Chimichurri

Dogfish Head Craft Brewery, Safe Catch Tuna

Forget everything you know about Tuna Cakes. These easy to make cakes are packed with protein and full of flavor. For an additional kick, add a dollop of SeaQuench Chimichurri to the top of each cake. We worked with Dogfish Head Craft Brewery to put a new twist on the classic chimichurri sauce and we think you will like how well the two pair together. Dogfish Head will be launching is summer Off-Centered Ale Trails later this month, which inspires consumers to get outside and enjoy some of the most off-centered locations in the world. For more information, please visit https://www.dogfish.com/aletrail.

Ingredients (Chimichurri)

    Overland Expo, Overland Journal, AllRecipes, Food Network
  • 3T Shallot, Finely Diced
  • 2T Ginger, Finely Diced
  • 2 T Garlic, Finely Diced
  • 2T Lemongrass, Finely Diced
  • 2T Roasted Jalapeño, Finely Diced
  • 1 Bunch Cilantro, Roughly Chopped
  • 1 Bunch Parsley, Roughly Chopped
  • 1 T Dijon mustard
  • 1 C Olive oil
  • 1/2 C SeaQuench
Makes 1 Cup

Directions (Chimichurri)

Combine all ingredients in a small bowl and mix together until combined. Set aside until the tuna cakes are ready to serve.

Ingredients (Tuna Cakes)

  • 6 oz. Canned Tuna
  • 2T Roasted Jalapeño, Finely Diced
  • 1 Scallion, Finely Sliced
  • 1 Pinch Thyme
  • 1 Egg
  • 3T Gluten-Free Panko Breadcrumbs
  • Juice from 1/2 lime
  • Salt and Pepper to Taste
Makes 3 Cakes

Directions (Tuna Cakes)

Combine all ingredients in a small bowl and mix together until well combined. Meanwhile, divide tuna mixture into 3 equal portions and roll into a ball and shape into a patty. Heat a non-stick skillet over high heat, add olive oil. When the olive oil begins to shimmer, but not smoking, carefully add your tuna cakes to the skillet. Sear on each side until golden and cooked through (approx. 3-4 minutes per side).

Serve with a dollop of Chimichurri and a wedge of Lime.



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Author
Living Overland, Toyota Cruisers & Trucks
Beau Johnston is the Co-Founder of Living Overland and the Editor in Chief for Toyota Cruisers and Trucks Magazine. Beau is an avid outdoor enthusiast who enjoys exploring National Parks, fly fishing, and camping with his wife (Krista) and their two dogs.


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