lemon-dill-tuna-cake-with-curry-aioli-and-frisee
From Chef Daniel Meuse This is a light twist on a traditional crab cake, using sustainable skipjack tuna from Wild Planet. The citrusy flavor of the tuna cake is balanced with a creamy curry aioli and topped with frisee for a fresh element. We love this as an appetizer or main dish.
Ingredients
3 whole eggs
2 cups sunflower oil
1 tsp salt
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