THAI-RIFFIC CRISPY CHILI TUNA RICE CAKES WITH TOTALLY THAI RED CURRY TUNA SAUCE

Seafood|Asian|Gluten-free

Ingredients

The Crispy Rice Cakes

3 cups warm cooked sushi rice, cooked to package directions and rested for 15 minutes

1 tablespoon rice wine vinegar

2 teaspoons sugar

½ teaspoon salt

1, 2.6 ounce packet StarKist® Tuna Creations – Thai Chili flavor

¼ cup vegetable or canola oil

The Tuna Curry:

1 small onion, chopped

2 garlic cloves, chopped

2 teaspoons ginger root, finely minced

½ cup shitake mushroom caps, sliced (stems discarded)

½ cup red bell pepper, chopped

½ cup yellow bell pepper, chopped

1 tablespoon red curry paste

1 tablespoon Thai fish sauce

1 cup unsweetened coconut milk

1 tablespoon brown sugar, packed

1, 2.6 ounce packet StarKist® Tuna Creations – Jalapeno flavor

1, 2.6 ounce packet StarKist® Tuna Creations – Sweet and Spicy flavor

½ cup pea pods, strings removed

¼ cup scallions, chopped (plus more for garnish)

¼ cup cilantro leaves

Lime wedges

Instructions

To make the crispy rice cakes, combine the warm rice, vinegar, sugar, and salt in a large bowl and stir until well combined. Fold in the tuna until it is fully incorporated.

Line an 8” x 8” baking dish with parchment paper and pour the rice mixture into the dish. Using a rubber spatula, press the rice into an even layer in the dish from edge to edge. Place another piece of parchment on top of the pressed rice and press again firmly with your hands to adhere the paper and further compress the rice. Place a weight on top of the paper, such as a few large cans of vegetables, and place the pan in the fridge for at least 3 hours until cold (or overnight).

Preheat oven to 300 degrees and line a baking sheet with foil.

To fry the rice cakes, heat the oil in a large deep skillet over medium high heat.

Remove the rice from the baking dish using the edges of the parchment paper to lift it out in one piece and place it on a cutting board. Cut the compressed rice into 6 equal pieces. You may want to wet the knife between slices to keep the rice from sticking.

Place them in the hot oil and fry for 4 minutes on the first side until golden brown. Flip and cook for 3-4 minutes on the second side until golden and crispy. Remove to the prepared sheet pan and season with salt. Place the pan in the oven to keep the rice cakes warm until ready to serve.

To make the curry sauce, cook the onions, garlic, ginger, and mushrooms in the pan drippings from the rice cakes, stirring frequently, until soft and fragrant, about 2 minutes. Add the red and yellow peppers to the pan and cook for 2-3 minutes more until the peppers start to soften. Stir in the curry paste and fish sauce until well combined.

Add the coconut milk and brown sugar to the pan and cook, stirring for 2 minutes, letting the sauce reduce slightly. Add both packets of the tuna, the pea pods, and scallions to the pan and cook, tossing until the pea pods are bright green and crisp-tender.

Serve the sauce over the crispy rice cakes and garnish with more scallions, cilantro leaves, and lime wedges for squeezing.