Description
Whip up these zesty Asian Style Tuna Cakes with a kick of spicy mayo that’ll make your taste buds dance. Crispy, packed with flavor, and super simple to create, these little cakes bring restaurant-quality excitement straight to your dinner table.
Ingredients
Scale
Main Proteins:
- 2 (142 g) cans flaked white tuna
- 1 egg
Side Ingredients:
- 2 green onions
- 2 cloves garlic
- 1 tablespoon soy sauce
- 2 tablespoons arrowroot powder
- ¼ cup mayonnaise
- ½ cup gluten-free crumbs or panko crumbs
- Salt and pepper
Cooking Oils:
- Avocado oil
- Sesame oil
Spicy Mayo:
- ½ cup real mayonnaise
- ½ lime juice
- 1 tablespoon sriracha sauce
- Salt and pepper
Instructions
- Grab your drained 2 (142 g) cans of white tuna and transfer them to a mixing bowl. Separate the white and green parts of your green onions carefully.
- Whisk ½ cup mayonnaise with 1 tbsp sriracha, juice from ½ lime, and a pinch of salt in a small bowl. Set your spicy mayo aside for later.
- Add 1 egg, 1 tbsp soy sauce, 2 tbsp arrowroot powder, ¼ cup mayonnaise, 2 minced garlic cloves, and white onion parts to your tuna. Blend ingredients thoroughly with a fork until completely combined.
- Shape your tuna mixture into compact 2-inch diameter cakes. Gently roll each cake in ½ cup panko crumbs, ensuring complete and even coating.
- Warm a nonstick pan over medium heat for 2 minutes. Pour 1 tablespoon combined avocado and sesame oils into the pan.
- Carefully place tuna cakes into the hot pan. Fry for exactly 2 minutes on each side until they reach a golden brown color and crisp exterior.
- Transfer cooked cakes to a serving plate. Drizzle generously with your prepared spicy mayo. Sprinkle reserved green onion greens on top for fresh garnish.
Notes
- Check the tuna’s texture by mixing gently to keep the cakes tender and prevent them from becoming dense or tough.
- Use fresh panko breadcrumbs for the crispiest coating, which helps create a delicate golden-brown exterior on the tuna cakes.
- For a gluten-free version, swap regular panko with gluten-free breadcrumbs or crushed rice crackers to maintain the crispy texture.
- Keep the heat moderate when frying to ensure the tuna cakes cook evenly without burning, creating a perfect golden crust and maintaining a moist interior.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Tuna
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 24 g
- Cholesterol: 110 mg