Description
Whipping up asian style tuna cakes delivers a quick, zesty seafood dinner that sparks serious flavor in minutes. Crispy golden patties paired with a creamy, kick-butt spicy mayo will have your taste buds dancing straight from the kitchen to your plate.
Ingredients
Scale
Protein:
- 2 (142 g) cans flaked white tuna
- 1 egg
Dry Ingredients:
- ½ cup gluten-free crumbs or panko crumbs
- 2 tablespoons arrowroot powder
Flavor Enhancers:
- 2 green onions
- 2 cloves garlic
- 1 tablespoon soy sauce
- ¼ cup mayonnaise
- Salt and pepper
- Avocado oil
- Sesame oil
Spicy Mayo:
- ½ cup real mayonnaise
- 1 tablespoon sriracha sauce
- Juice from ½ lime
- Salt and pepper
Instructions
- Empty two 5-ounce tuna cans into a mixing bowl. Drain completely and fluff fish with a fork to break up large chunks.
- Mince white parts of green onions finely. Add to tuna mixture along with one beaten egg, 1 tablespoon soy sauce, 2 tablespoons arrowroot powder, ¼ cup mayonnaise, and 2 minced garlic cloves.
- Season the mixture with a pinch of salt and black pepper. Mix ingredients thoroughly until they bind together smoothly.
- Shape the tuna mixture into 4-5 compact patties, each about 2 inches wide. Press firmly so they hold their shape.
- Pour ½ cup gluten-free or panko crumbs onto a plate. Gently roll each patty in crumbs, ensuring full coverage.
- Heat 2 tablespoons avocado oil and 1 teaspoon sesame oil in a large skillet over medium-high heat at 375°F.
- Carefully place tuna cakes in hot oil. Cook for 3-4 minutes until bottom turns golden brown and crispy.
- Flip cakes and cook opposite side for an additional 3 minutes until entire surface is evenly bronzed.
- Remove cakes from skillet and let rest on paper towels to absorb excess oil.
- Whisk ½ cup mayonnaise with juice from half a lime, 1 tablespoon sriracha, salt, and pepper to create spicy mayo.
- Garnish tuna cakes with green onion tops and serve immediately with spicy mayo on the side.
Notes
- Drain canned tuna thoroughly to prevent soggy cakes that fall apart during cooking.
- Press breadcrumbs firmly onto patties to create a crisp, even coating that seals in moisture.
- Use a cast iron skillet for the best golden-brown crust and even heat distribution.
- Adjust sriracha in spicy mayo to match your personal heat tolerance, starting with small amounts and tasting as you go.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Tuna
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 3 to 4
- Calories: 395 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 110 mg