Best Spanish-inspired Tuna Patties And Shortcut Aioli Recipe

These 20-minute tuna patties are perfectly crispy and bursting with smoky paprika flavour. They go great with a fast garlicky sauce.


½ cup mayonnaise 1 tablespoon + 1 teaspoon white wine vinegar, divided 1 tablespoon + 1 teaspoon minced garlic, divided 1 (12-ounce) can tuna, drained 2 eggs, beaten ½ cup panko breadcrumbs ¼ cup diced roasted red pepper ¼ cup diced yellow onion 2 tablespoons chopped parsley 1 teaspoon smoked paprika ¼ teaspoon salt ¼ cup olive oil



For the preparation of aioli, combine mayonnaise, one tablespoon of white wine vinegar, and one teaspoon of garlic that has been minced. Put aside for later.  


A big bowl should be used to combine the following ingredients: tuna, eggs, breadcrumbs, roasted red pepper, onion, parsley, paprika, salt, and the leftover vinegar and garlic. Combine thoroughly.   


Create eight to ten patties of tuna mixture that are of equal size. Bring a big skillet to a temperature of medium-high, then add olive oil to the pan.  


After adding the tuna patties to the skillet, fry them for three to four minutes on each side, until they are browned and crisp.  


It should be served immediately on a bed of greens or, if desired, on a bun, with a generous amount of aioli.  


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