Crunchy Avocado Tuna Cakes over Coconut Rice with Sriramala Yogurt
Looking for a protein boost that’s ready in 30 minutes? These avocado‑tuna cakes deliver crisp texture and bright flavors, paired with coconut rice and a spicy yogurt drizzle to keep your taste buds dancing.
Ingredients
- 300 g fresh tuna steak (cut into 1‑inch cubes)
- 1 ripe avocado (mashed)
- ¼ cup chopped fresh parsley
- 1 tbsp lemon zest
- 1 tbsp soy sauce
- 1 tsp chili flakes
- ¼ cup panko breadcrumbs
- 2 tbsp olive oil
- 1 cup pre‑cooked coconut rice
- ½ cup plain Greek yogurt
- 1 tbsp Sriramala (or any creamy sriracha jam)
- 1 tbsp lime juice
- Salt & pepper to taste
- Optional: chopped cilantro for garnish
Instructions
- Preheat a non‑stick skillet over medium heat.
- In a bowl, combine tuna cubes, mashed avocado, parsley, lemon zest, soy sauce, chili flakes, panko, salt, and pepper. Mix until the tuna is evenly coated.
- Shape the mixture into 8 small patties, pressing firmly to hold their shape.
- Add olive oil to the skillet and render the tuna cakes, cooking 3–4 minutes per side until golden and crisp.
- While the cakes crisp, combine Greek yogurt, Sriramala jam, lime juice, and a pinch of salt to create the yogurt drizzle.
- Stir coconut rice in a saucepan over low heat until warm; season lightly with salt.
- Serve tuna cakes atop a bed of coconut rice, drizzled generously with the spicy yogurt sauce.
- Finish with fresh cilantro if desired and a squeeze of lime for brightness.
- Enjoy immediately for the best crunch!
Chef's Note
Pro tip: For extra crunch, double the panko and finish the cakes in the oven at 200 °C (400 °F) for 10 minutes after skillet searing.
Make-Ahead Tips
Tuna cakes can be assembled up to 2 hours ahead; refrigerate in a covered container and sauté just before serving.
Substitutions
Use canned albacore tuna for a quicker option; substitute panko with almond flour for a gluten‑free version.