Description
Whipping up these Asian Tuna Cakes brings zesty flavors to your dinner table with minimal effort. Fresh tuna, green onions, and a touch of sesame make these crispy patties a quick weeknight winner that your family will devour.
Ingredients
Scale
Main Proteins:
- 2 cans (5 ounces each) flaked white tuna
- 1 large egg
Binding and Seasoning:
- ¼ cup mayonnaise
- 2 tablespoons soy sauce
- ¼ cup arrowroot powder
- ¼ cup green onions
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
Coating and Cooking:
- 1 cup gluten-free crumbs or panko crumbs
- 2 tablespoons avocado oil
- 2 tablespoons sesame oil
Instructions
- Drain two 5-ounce cans of white tuna completely, ensuring no liquid remains. Transfer tuna to a medium mixing bowl.
- Add ¼ cup chopped green onion whites, 1 large egg, 2 tablespoons soy sauce, ¼ cup mayonnaise, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper to the tuna. Blend ingredients thoroughly until they form a consistent mixture.
- Incorporate ¼ cup arrowroot powder into the tuna blend, mixing until ingredients are evenly distributed and hold together.
- Shape the mixture into 2-inch diameter patties using your hands. Aim for compact cakes that won’t fall apart.
- Spread 1 cup of gluten-free or panko crumbs on a plate. Roll each tuna patty in the crumbs, pressing gently to ensure complete and even coating.
- Heat a nonstick skillet over medium heat. Add 2 tablespoons avocado oil and 2 tablespoons sesame oil to the pan.
- Carefully place tuna cakes in the hot oil. Fry for exactly 2 minutes on one side until golden brown and crisp.
- Flip cakes and cook an additional 2 minutes on the other side, ensuring both surfaces are evenly browned and heated through.
- Remove cakes from pan and let rest on a paper towel to absorb excess oil for 1-2 minutes before serving.
Notes
- Toast the panko or gluten-free crumbs in a dry skillet before coating the tuna cakes to enhance their crispiness and add extra flavor.
- Drain the tuna thoroughly to prevent soggy cakes, using a fine-mesh strainer or paper towels to remove excess moisture.
- For a lighter version, bake the tuna cakes at 400°F for 12-15 minutes instead of frying, flipping halfway through for even browning.
- Customize the dipping sauce by adjusting sriracha levels or replacing it with sweet chili sauce for a milder heat profile.
- 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 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 55 mg