Description
Whipping up Bold Asian Style Tuna Cakes brings zesty flavor right to your dinner table, delivering a quick seafood twist that’ll make your taste buds dance. Crispy on the outside, tender inside, these cakes blend perfectly balanced Asian-inspired seasonings with a spicy mayo that adds just the right kick.
Ingredients
Scale
Main Protein:
- 2 cans (5 oz each) tuna in water
Vegetables:
- ¼ cup finely chopped onion
- ¼ cup chopped carrot
- ¼ cup chopped green onion
Binding and Seasoning:
- 2 eggs
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 pinches ground black pepper
- 2 tablespoons neutral cooking oil
- 3 tablespoons mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon lemon juice
- ½ teaspoon sugar
Instructions
- Grab a large mixing bowl and combine 2 drained cans of tuna with ¼ cup finely chopped onion, ¼ cup chopped carrot, and ¼ cup chopped green onion. Sprinkle in ¼ teaspoon salt and 2 pinches of black pepper.
- Crack 2 eggs into the bowl and add 3 tablespoons of all-purpose flour. Blend the ingredients thoroughly until your mixture holds together nicely and looks evenly distributed.
- Shape the tuna mixture into 8 small patties, each about 2-3 inches wide. Press the edges firmly so your cakes stay compact and won’t fall apart during cooking.
- Place a non-stick skillet over medium heat and pour 2 tablespoons of neutral cooking oil. Wait until the oil shimmers at 350°F before adding your patties.
- Cook the tuna cakes for 2-3 minutes per side, ensuring a golden-brown crust develops. Avoid moving them too much so a crisp exterior forms.
- While the cakes sizzle, whisk 3 tablespoons mayonnaise with 1 tablespoon gochujang, 1 teaspoon lemon juice, and ½ teaspoon sugar in a small bowl until smooth.
- Transfer the finished cakes to a paper towel-lined plate to absorb excess oil. Serve immediately with your spicy mayo for dipping.
Notes
- Pat the tuna dry before mixing to prevent excess moisture that can make cakes fall apart.
- Use fresh or panko breadcrumbs instead of flour for an extra crispy exterior that holds together better.
- Make cakes uniform in size to ensure even cooking and consistent texture throughout each patty.
- For a gluten-free version, replace flour with almond flour or gluten-free breadcrumbs and check that your gochujang is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Tuna
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 455 kcal
- Sugar: 3 g
- Sodium: 810 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 215 mg