Spicy Tuna Ahi Cakes

If you tried my Spicy Tuna Ahi Poke recipe and have leftovers; Here's a great way to make use of the leftovers.   If no mo' leftovers, make 'em anyway, especially when ahi is in season to buy at a good price from the supermarket.  And if you've been invited to a friend's house, take this with you.  So 'ono!


Spicy Tuna Ahi Poke Recipe:


6-8 oz. Ahi tuna fillet, without skin chopped into small chunks or pieces
2 Tbsp. Japanese Kewpie Mayonnaise (or regular mayonnaise, if Japanese mayo is not available)
1 Tbsp. tobiko, orange fish roe or smelt eggs
2 tsp. sesame seed oil
1/4 tsp. togarashi (Japanese red, hot chili pepper)or red chile flakes, if togarashi is not available
1 Tbsp. Sriracha Hot Sauce, more or less to taste
1 Japanese cucumber or regular Cucumber, peeled and seeded, cut into long narrow strips and then 1/4" chunks.
1/4 c. green onions, thinly sliced


In a medium bowl, mix sesame seed oil, mayonnaise, hot sauce. Add ahi tuna and mix well to coat. Add cucumbers and togarashi. Mix. Add tobiko and green onions. Lightly mix well. Chill until ready to eat!




Spicy Tuna Ahi Cakes:


Spicy Tuna Ahi Poke
2 eggs, beaten
2 c.  Panko (Japanese bread crumbs)
1/2 c. cooking oil


To prepare the cakes, in a bowl, combine spicy ahi tuna poke, eggs and mix well.  Form into cakes.  Coat the cakes evenly with panko, cover, and chill for 1 hour.
In a skillet, heat the oil over medium-high heat. In batches, add the cakes and fry, turning once, for 2 1/2 to 3 minutes on each side, until golden brown.


Sauce (optional):


1 Tbsp. Kewpie Mayonnaise
1 tsp. Siracha (Hot Chili Sauce)
1 & 1/2 tsp. Sweet Chili Sauce
1/4 tsp. Sesame oil
1/8 tsp. lime juice


Combine all ingredients and mix well, drizzle on top of Spicy Tuna Ahi Cake.