Name: Asian Tuna Fritters with Spicy Mayo & Pineapple-Cucumber Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 (170 g) cans chunk light tuna in water; 1 small bunch cilantro; 3 eggs; 1 ½ English cucumbers; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ limes; 1 ½ small pineapples; black pepper; crushed red pepper; honey; hot sauce; mayonnaise; neutral vegetable oil; panko bread crumbs; rice vinegar; salt; sesame seeds; soy sauce

Asian Tuna Fritters with Spicy Mayo & Pineapple-Cucumber SaladAsian Tuna Fritters with Spicy Mayo & Pineapple-Cucumber Salad — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

6 (170 g) cans chunk light tuna in water

1 small bunch cilantro

3 eggs

1 ½ English cucumbers

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ limes

1 ½ small pineapples

black pepper

crushed red pepper

honey

hot sauce

mayonnaise

neutral vegetable oil

panko bread crumbs

rice vinegar

salt

sesame seeds

soy sauce

Instructions

Wash and dry the fresh produce.

Peel and mince ginger and garlic. Divide both between two large bowls, then set one bowl aside for the salad.

Drain tuna, removing as much liquid as possible. Add to the remaining bowl with the ginger and garlic, then flake with a fork.

Trim and cut green onions crosswise into thin pieces. Add to the bowl, along with eggs, mayo, bread crumbs, soy sauce, and crushed red pepper, then stir to combine.

Preheat a large skillet over medium heat.

While the skillet heats up, using a ¼-cup measure, form the tuna mixture into ½-inch thick fritters and place on a plate.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add fritters and pan-fry until golden and cooked through, 3-4 minutes per side. Remove from heat.

Meanwhile, shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the reserved large bowl with the ginger and garlic, along with vinegar, sesame seeds, soy sauce, honey, and crushed red pepper. Whisk to combine the dressing.

Trim and quarter cucumbers lengthwise, then cut crosswise into 1-inch thick pieces. Add to the bowl with the dressing.

Cut off skin from each pineapple; quarter, core, and medium dice the flesh. Add to the bowl, stir to combine the salad, and set aside.

Juice limes into a small bowl.

Peel and mince additional garlic. Add to the bowl with the lime juice, along with mayo, hot sauce, salt, and pepper, then stir to combine the spicy mayo.

To serve, divide fritters and salad between plates or bowls. Drizzle fritters with spicy mayo and enjoy!

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