Description
These Asian-Style Tuna Cakes with Spicy Mayo are a delightful and flavorful dish that is perfect for a quick and delicious meal. The tuna cakes are crispy on the outside, tender on the inside, and paired with a creamy and spicy mayo that adds a zesty kick.
Ingredients
Scale
Main Tuna Cakes:
- 2 (142 g) cans flaked white tuna, drained
- 2 green onions, whites and greens separated
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or regular flour)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
For the Spicy Mayo:
- ½ cup real mayonnaise
- Juice from ½ lime
- 1 tbsp sriracha sauce
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Wash and finely chop the green onions, separating the white parts from the greens. Set the greens aside for garnish. Add the crumbs to a small bowl and set aside.
- Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper. Taste and adjust as desired. Set aside.
- Mix the Tuna Cakes: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, remaining mayonnaise, minced garlic, salt, and pepper. Use a fork to mix thoroughly until the mixture is completely combined.
- Form and Coat the Tuna Cakes: Take small portions of the tuna mixture and form them into cakes, approximately 2 inches in diameter. Coat each cake evenly in the panko crumbs to create a crisp exterior.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat. Drizzle in a little avocado oil and sesame oil. Once heated, add the tuna cakes and fry for about 2 minutes on each side or until golden brown and heated through.
- Serve: Transfer the cooked tuna cakes to a plate. Drizzle with spicy mayo and garnish with sesame seeds and the reserved green onion greens. Enjoy!
Notes
- For a gluten-free option, use gluten-free breadcrumbs.
- Consider using a plant-based mayonnaise for a vegan version of this dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 tuna cake
- Calories: 220
- Sugar: 1g
- Sodium: 510mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Asian-Style Tuna Cakes, Tuna Cakes Recipe, Spicy Mayo, Asian Recipe, Easy Tuna Cakes
