Description
These Asian-style tuna cakes are packed with bold flavors, featuring flaky tuna, aromatic seasonings, and a golden crispy crust. Paired with a zesty and spicy mayo drizzle, they’re perfect for a quick appetizer, snack, or light meal. Customizable to suit your spice preferences, they’re simple yet absolutely delicious!
Ingredients
Units
Scale
For the Tuna Cakes:
- 2 (142 g) cans flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or regular flour)
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 cup gluten-free crumbs or regular panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
For the Spicy Mayo:
- 1/2 cup real mayonnaise
- Juice from 1/2 lime
- 1 tbsp sriracha sauce
- Salt and pepper, to taste
Instructions
- Prepare Ingredients:
Wash and finely chop the green onions, separating the white sections from the greens. Set the greens aside for garnish. Add the panko 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 salt and pepper. Adjust the seasoning to taste and set the sauce aside. - Mix the Tuna Cakes:
In a mixing bowl, combine the drained tuna, whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and salt and pepper. Use a fork to mix thoroughly until the ingredients are fully combined. - Form and Coat the Tuna Cakes:
Take small portions of the tuna mixture and form them into cakes about 2 inches in diameter. Coat each tuna cake evenly in the panko crumbs. - Cook the Tuna Cakes:
Heat a nonstick pan over medium heat. Add a drizzle of avocado oil and sesame oil. Fry the tuna cakes for about 2 minutes on each side, or until they develop a golden-brown crust and are cooked through. - Serve:
Transfer the fried tuna cakes to a serving plate. Drizzle the spicy mayo over the top and garnish with sesame seeds and the reserved green onion greens. Serve immediately.
Notes
- For a gluten-free version, ensure you use certified gluten-free panko crumbs.
- You can adjust the spiciness of the mayo by increasing or decreasing the amount of sriracha sauce.
- These tuna cakes pair wonderfully with a light side salad or can be served in a lettuce wrap for a healthy option.
- To prevent the tuna cakes from falling apart, make sure the tuna mixture is thoroughly mixed and not too wet.
Nutrition
- Serving Size: 1 tuna cake
- Calories: 145kcal
- Sugar: 1g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 45mg
