Mexican Tuna Cake with Chipotle Mayonnaise and Brussels Sprouts Red Cabbage Slaw with Sweet and Spicy Almonds

For the Sweet and Spicy Almonds (make ahead up to 3 days, store in airtight container)

2 tablespoons olive oil

¼ teaspoon cayenne pepper

¼ teaspoon chili powder

¼ teaspoon dried oregano

¼ teaspoon cumin

1 tablespoon sugar

1 teaspoon honey

¾ cup whole natural almonds

Kosher salt to taste

For the Brussels Sprouts Slaw

3 cups shredded brussels sprouts

½ cup shredded red cabbage

½ cup sour cream

¼ cup mayonnaise

1 tablespoon apple cider vinegar

3 tablespoons sugar

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

For the Chipotle Mayonnaise

1 cup mayonnaise

1 canned chipotle chili in adobe sauce

For the Tuna Cakes

2 cans albacore tuna packed in water

Juice of 1 lime

½ teaspoon salt

¼ teaspoon cayenne pepper

1 tablespoon butter

1 tablespoon olive oil

1 jalapeño pepper seeded and chopped

½ cup seeded and chopped red pepper

½ cup chopped red onion

1 clove garlic minced

3, 6-inch flour tortillas ground in a food processor to resemble course bread crumbs

2 eggs slightly beaten

½ cup mayonnaise

½ teaspoon hot sauce

¼ cup quesadilla cheese shredded

½ cup chopped fresh cilantro

¼ cup olive oil

4 tablespoons butter

For garnish

1 tomato chopped

¼ cup chopped fresh flat leaf parsley

For the Sweet and Spicy Almonds: Lay out heavy foil on counter. Heat 1 tablespoon olive oil in small sauté pan. Add cayenne pepper, chili powder, dried oregano and cumin. Sauté about 5-10 seconds, stir in sugar and honey. Add nuts. Stir constantly about 3-5 minutes until sugar mixture sticks to nuts. Transfer to foil, sprinkle with kosher salt, and let cool. Coarsely chop enough nuts to yield ¼ cup. Reserve remaining nuts for snacking.

For the Brussels Sprouts Red Cabbage Slaw.

Combine Brussels Sprouts and Red Cabbage in bowl. Add sour cream, mayonnaise, vinegar, sugar, salt and pepper. Stir well. Cover and refrigerate until serving time.

For the Chipotle Mayonnaise

In a blender combine 1 cup mayonnaise and chipotle pepper in adobe sauce. Blend until combined. Remove from blender and scoop into a squirt bottle with pointed tip (I bought mine at the supermarket for less than $2.00), store in the refrigerator until ready for use.

For the Tuna Cake

Drain, rinse, squeeze dry and flake apart tuna, place in a medium bowl and top with the juice of one lime, salt and cayenne pepper, stir and set aside.

In a medium saute pan melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the jalapeño pepper, red pepper, onion and garlic. Cook stirring occasionally until soft careful not to brown vegetables or burn garlic about 3-5 minutes. Stir into tuna with any residual pan juices. Add tortilla crumbs, eggs, mayonnaise, hot sauce, cheese, and cilantro to tuna mixture and stir well. Cover with plastic wrap and cool in the refrigerator. About 30 minutes.

Remove tuna mixture from refrigerator and ⅓ cup at a time pat into circular cakes about ½-inch thick each to make 8 cakes.

In large frying pan, heat ¼ cup olive oil and 4 tablespoons butter until hot. Add four cakes at a time and cook over medium high heat 3-4 minutes per side until brown and crispy. Remove from heat and keep warm in a 300 degree oven until all cakes are cooked.

To serve, squeeze chipotle mayonnaise on plates in an attractive pattern. Top with two tuna cakes per plate. Add a ⅓-cup serving of the Brussels Sprouts Red Cabbage Slaw per plate and top each serving of slaw with chopped almonds. Garnish cakes with chopped tomatoes and fresh parsley. Serve with remaining Chipotle Mayonnaise if desired.

- Cathy Henry