Spicy Spanish Tuna Cakes with Garlic Yogurt Aioli Recipe (2024)

FAQs

What is aioli sauce made of? ›

Nowadays, aïoli is pretty much synonymous with garlic mayonnaise. What is Aïoli Sauce Made of? The number-one ingredient in aïoli is garlic, plus the standard mayo ingredients for mayo: egg yolk, lemon juice, mustard, and olive oil. Additional flavorings are up to you.

It's a good idea to add a little extra breadcrumbs or whatever your recipe uses for a binder when you add your egg, for example. Breadcrumbs will absorb some moisture from the mixture, which will firm things up before you cook anything and make it easier to form solid patties.

The Difference Between Aioli and Mayo

Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors.

Unlike mayonnaise, which is made by emulsifying oil into egg yolks, aioli is made by pounding garlic into a paste and then gradually adding olive oil to the mixture, creating a thick and creamy sauce. The garlic gives aioli its characteristic pungent flavor, while the olive oil adds richness and depth.

Tuna patties fall apart when they have too much moisture in them. By pressing as much of the liquid out of the canned tuna as possible, you'll ensure that the mixture is dry enough to hold together.

Your recipe is out of balance. Too much sugar, fat or liquid or not enough flour. Or you could be opening your oven before the cake is set and the cake is falling at that point.

The best side dishes to serve with tuna patties are mac and cheese, baby potatoes, avocado salad, Korean corn dog, zucchini boats, stuffed mushrooms, coconut rice, green beans and bacon, crispy French fries, cucumber dill salad, steamed broccoli, garlic bread, pineapple salsa, rice pilaf, sweet potato fries, and ...

I love aioli, of all types. Though making your own aioli (like mayonnaise) calls for raw egg yolks. Food safety in mind, I prefer to temper my eggs in a double boiler, much like one does when making hollandaise sauce. Alternatively, these days, you can purchase pasteurized eggs in most grocery stores.

Making aioli is easy, and is arguably the greatest cold sauce of all time. It's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.

A thick garlic sauce, aioli is a traditional condiment in the cuisine of Provence, France, and Catalonia, Spain. True aioli is an emulsion created with just garlic and extra virgin olive oil. This makes the common menu item, “garlic aioli,” rather redundant.

Is mayonnaise or aioli better for you? ›

Given that aïoli is basically mayo with added garlic, the comparative level of healthiness is pretty similar: fat from the oil, cholesterol from the egg yolk, plenty of delicious calories.