Crisp Tuna Cakes

Ingredients Weight Measure
Olive oil 2 Tbsp.
Celery, minced 4 oz.
Onion, minced 4 oz.
Heavy cream 3 oz.
TABASCO® brand Garlic Pepper Sauce 5 Tbsp.
Eggs, divided 3 ea.
Dry mustard 1 tsp.
Salt 1 tsp.
White pepper 1 tsp.
Tuna, drained 3-3/4 lbs.
Mayonnaise 8 oz.
Panko breadcrumbs 10 oz.
Butter 2 Tbsp.

Fresh Herb Pasta

Ingredients Weight Measure
Semolina flour 1-1/4 lbs.
Eggs 7 ea.
Salt 2 tsp.
Parsley, chopped 3 Tbsp.
Chives, chopped
TABASCO® brand Garlic Pepper Sauce 3 Tbsp.
Water 3 Tbsp.

Roasted Garlic Cream

Ingredients Weight Measure
Heavy cream 40 oz.
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Garlic, roasted, made into paste 2 oz.
Salt 1 tsp.
White pepper 1 tsp.
Chives, sliced 1 oz.

Pepper Sauce Aioli

Ingredients Weight Measure
Mayonnaise 3/4 cup
Garlic cloves 4 ea.
TABASCO® brand Habanero Sauce 3 Tbsp.
Salt 1 tsp.
White pepper 1 tsp.


  1. For Crisp Tuna Cakes, in saucepan, heat olive oil. Sweat celery and onions.
  2. Add heavy cream and TABASCO® Garlic Pepper Sauce. Reduce by 1/4.
  3. Let mixture cool, and then add 2 eggs, mustard, salt, pepper and tuna.
  4. Fold in mayonnaise. Form mixture into 24 2-1/2 oz. cakes.
  5. Whisk remaining egg. Dip cakes into egg and then into panko crumbs.
  6. In nonstick skillet, heat butter and pan-fry cakes until crisp and golden brown.
  7. Serve 2 cakes per plate or keep in warm oven until service.
  8. For the Fresh Herb Pasta, combine all ingredients in large bowl and knead mixture until smooth.
  9. Cover and let rest for 1 hour.
  10. Using pasta roller, roll dough to desired shape and thickness.
  11. Cook pasta in boiling salted water until desired doneness is reached.
  12. For the Roasted Garlic Cream, boil heavy cream in saucepan and reduce to 1 qt.
  13. Add TABASCO® Garlic Pepper Sauce, roasted garlic, salt, pepper and chives.
  14. Serve over pasta.
  15. For the Pepper Sauce Aioli, combine all ingredients in food processor and puree until smooth.
  16. Use a squeeze bottle to put aioli onto plates.

Yield: 12 servings