Smoked Tuna Rissoles with Spiced Aioli
Generated with the assistance of Pantry Bliss AI
Last updated on
4
40 minutes
Prep time
30 minutes
Cook time
10 minutes
This recipe is inspired by classic Australian seafood rissoles, with a modern twist from the use of smoked tuna. Smoked fish adds an unexpected depth to the traditional dish and is paired beautifully with a homemade aioli, which amplifies the flavor profile. This combination finds its roots in Australia’s rich seafood traditions while offering a fresh perspective on beloved comfort food.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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400 grams canned smoked tuna (drained and flaked)
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100 grams fresh breadcrumbs (made from crusty bread)
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30 grams finely chopped parsley (fresh)
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2 large eggs (beaten)
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50 grams red onion (finely chopped)
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2 cloves garlic (minced)
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1 teaspoon cumin (ground)
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1 teaspoon smoked paprika
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to taste salt
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to taste black pepper
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50 milliliters olive oil (for frying)
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1 large egg yolk
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1 clove garlic (minced)
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1 teaspoon mustard
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15 milliliters lemon juice (freshly squeezed)
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150 milliliters olive oil
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1 pinch cayenne pepper
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to taste salt
Instructions
- 1. Serve: Once cooked, place the rissoles on a paper towel to drain any excess oil. Serve hot with the spiced aioli on the side.
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2.
Form Rissoles:
Using your hands, form the mixture into patties about 2 cm thick and 5 cm in diameter. Place them on a baking tray lined with baking paper.
Ensure the rissoles are compact to avoid breaking apart during frying.
- 3. Prepare the Aioli Base: In a mixing bowl, combine the egg yolk, minced garlic, mustard, and lemon juice. Whisk vigorously until well combined.
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4.
Create the Emulsion:
While whisking constantly, gradually drizzle in the olive oil. The mixture should start to thicken and emulsify, forming a creamy aioli. Season with cayenne and salt to taste.
Ensure that the oil is added very slowly at the start to allow emulsification.
- 5. Combine Rissoles Ingredients: In a large mixing bowl, combine the flaked smoked tuna, breadcrumbs, chopped parsley, beaten eggs, red onion, minced garlic, cumin, smoked paprika, salt, and pepper. Mix until everything is well integrated.
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6.
Cook the Rissoles:
Heat olive oil in a frying pan over medium heat. Once hot, add the rissoles in batches, ensuring not to overcrowd the pan. Cook for 4-5 minutes on each side or until golden brown and crispy.
Cook the rissoles thoroughly, ensuring an internal temperature of 70°C. Do not flip until a crust has formed to avoid breaking.
Tips and Variations
- You can replace smoked tuna with fresh tuna, but ensure to season generously and consider adding a few drops of liquid smoke to replicate the smoky flavor.
- Experiment with different herbs in the rissoles such as dill or cilantro for added flavor complexity.
- The aioli can be made ahead of time and refrigerated for up to three days.
Equipment Required
Suggested Pairings
Sides
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A refreshing salad complements the richness of the rissoles.
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The sweetness of the wedges balances the savoury flavours of the rissoles.
Drinks
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A crisp white wine pairs beautifully with the tuna and enhances the meal experience.
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A refreshing non-alcoholic option that cleanses the palate between bites.
Other Food Dishes
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A warming seafood chowder serves as a perfect appetizer before the main dish.
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The acidity of a lemon tart provides a light and zesty contrast to the main dish.