Ingredients

• 1 Albacore Tuna Loin

For tuna cakes

• 1 cup Bread Crumbs
• 2 Celery Sticks, minced
• 1 Onion, minced
• 1 Red bell pepper, minced
• 5-6 Spring Onions, chopped
• 1 Tbsp Sriracha (Hot Chilli Sauce available at most supermarkets)
• 1 Egg
• ¼ cup Mayonnaise
• Juice and zest of 1 Lime
• 1 tsp Soy Sauce
• 2 Tbsp Olive Oil (for cooking)
• Bradley Flavour Bisquettes – Alder

 

For Marinade

• 3 Tbsp Brown Sugar
• 1 Tbsp kosher Salt
• 1 Tbsp Soy Sauce
• 1 cup Water

 

DIRECTIONS

1. Combine together ingredients for marinade and stir until dissolved.
2. Cut tuna loin into 3 inch wide pieces and marinate for 30 minutes.
3. Preheat Bradley Smoker to 140°F (60°C).
4. Smoke tuna for 1 hour with Alder Bisquettes.
5. Remove tuna from smoker and flake with a fork.
6. Mix all ingredients until thoroughly combined.
7. Hand press into patties, if patties are too dry and aren’t sticking together well then add more mayonnaise. If they are too sticky then add more bread crumbs.
8. Heat olive oil in a large skillet over medium heat and add tuna cakes.
9. Cook about 4 minutes per side until golden and crisp.

 

Recipe by: Lena Clayton