Stuffed Tuna Potato Cakes
Stuffed Tuna Potato Cakes are what happens when you take your favorite Mediterranean pantry ingredients and turn them into something completely unexpected. Yukon Gold potato dough shaped into discs, stuffed with a filling of tuna in olive oil, sun-dried tomatoes, mozzarella, fresh basil, and parsley, pan-fried until deeply golden. Crispy on the outside, creamy and savory on the inside, and served with a spicy Calabrian chili aioli for dipping.
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Servings: 10
Calories: 265kcal
Ingredients
Potato dough
- 2 lbs Yukon Gold potatoes peeled and chopped (about 5 to 6 medium )
- 1 cup all purpose flour plus more if needed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Tuna filling
- 2 cans good quality tuna in olive oil drained
- ⅓ cup sundried tomatoes in oil chopped
- 1 cup shredded mozzarella
- 2 tablespoon fresh basil chopped
- 2 tablespoon fresh parsley chopped
- ¼ teaspoon salt or salt to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Garlic paprika finishing oil
- ¼ cup extra virgin olive oil
- 2 garlic cloves crushed
- ½ teaspoon paprika
Spicy Calabrian aioli
- Store bought aioli
- 1 teaspoon Calabrian chili just the oil
For frying
- ⅓ cup Extra virgin olive oil
Instructions
Make the potato dough
- Peel and chop the Yukon Gold potatoes into even pieces. Add to a large pot of well salted cold water and bring to a boil. Cook for 15 to 20 minutes until completely soft and a knife slides through with no resistance. Drain well and return to the hot pot. Let them sit for 1 minute so the residual steam evaporates and the potatoes dry out slightly.2 lbs Yukon Gold potatoes
- Mash with a potato masher until completely smooth. Let the mash cool for a few minutes so it is warm but not scalding before you work it with your hands.
- Add the flour, olive oil, salt, paprika, garlic powder, onion powder, and black pepper to the mashed potato. Work together with your hands until a smooth pliable dough forms. It should hold its shape when pressed but not be sticky. If it is too sticky add flour one tablespoon at a time until it comes together.1 cup all purpose flour, 1 tablespoon extra virgin olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, 1 teaspoon salt
Make the tuna filling
- In a medium bowl combine the drained tuna, chopped sundried tomatoes, shredded mozzarella, fresh basil, fresh parsley, salt, garlic powder, and onion powder. Mix until everything is evenly distributed. The filling should be cohesive enough to hold together when scooped.2 cans good quality tuna in olive oil, ⅓ cup sundried tomatoes in oil, 1 cup shredded mozzarella, 2 tablespoon fresh basil, 2 tablespoon fresh parsley, ¼ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder
Form the cakes
- Take about a ⅓ cup of potato dough and flatten it into a disc, roughly three-quarters of an inch thick, in the palm of your hand. Place two tablespoons of the tuna filling in the center of the disc. Carefully fold the edges of the dough up and around the filling, pressing to seal completely. Gently flatten the sealed ball into a disc shape again, about half an inch thick. You can also lightly flour your hands to make it a little easier. Repeat with the remaining dough and filling.
- If the filling pushes through the dough at any point, simply patch it with a small piece of extra dough and press to seal. For the firmest cakes, place them on a plate and refrigerate for 10 minutes before frying.
Fry the cakes
- Heat a generous pour of olive oil in a large skillet over medium heat. The oil should come about a quarter inch up the side of the pan. Once shimmering add the potato cakes in a single layer without overcrowding. Work in batches.⅓ cup Extra virgin olive oil
- Cook for 3 to 4 minutes per side without moving them until deeply golden and crispy on the outside. The cakes will release naturally from the pan when they are ready to flip. If they are sticking, they need more time. Carefully flip and cook for another 3 to 4 minutes until equally golden on the other side.
Make the finishing oil and aioli
- Combine the olive oil, crushed garlic, and paprika in a small bowl. Set aside. In a separate small bowl stir the Calabrian chili oil into the store bought aioli until combined. Set aside.¼ cup extra virgin olive oil, 2 garlic cloves, Store bought aioli, 1 teaspoon Calabrian chili , ½ teaspoon paprika
Brush and serve
- Remove from the pan and immediately brush each cake generously with the garlic paprika oil while still hot. The heat of the cake blooms the garlic and paprika and the oil soaks into the crust beautifully. Top with a little extra fresh parsley and serve immediately with the spicy Calabrian aioli on the side.
Video
Notes
Nutrition facts are only estimates.
Storage
Store leftover potato cakes in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 375F for 5 to 6 minutes or in the oven at 400F on a wire rack for 10 minutes to bring back the crispy exterior. Avoid the microwave as it makes the crust soft and the inside mushy. Store the aioli separately in the fridge for up to 3 days. Not recommended for freezing once assembled as the potato texture suffers significantly once frozen and thawed.
Nutrition
Calories: 265kcal | Carbohydrates: 27g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 375mg | Potassium: 472mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 22mg | Calcium: 76mg | Iron: 2mg
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