Home » Vault » Lemon Dill Tuna Cake with Curry Aioli and Frisee
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.
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