Description
Delicious and nutritious tuna cakes packed with Asian flavors, served with a spicy mayo dipping sauce.
Ingredients
Scale
- 2 cans (about 10 oz total) of tuna, drained
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 large egg, beaten
- 1 tablespoon cilantro, chopped
- Salt and pepper to taste
- 2 tablespoons vegetable oil for frying
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
Instructions
- In a large mixing bowl, combine the drained tuna, panko breadcrumbs, green onions, soy sauce, sesame oil, grated ginger, beaten egg, chopped cilantro, salt, and pepper. Mix until all the ingredients are well combined.
- Using your hands, shape the mixture into small patties, about 2-3 inches in diameter. You should get about 6-8 patties depending on their size.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the tuna patties to the skillet. Cook for about 3-4 minutes on each side or until they are golden brown and crispy. Remove the cooked patties and drain on paper towels if needed.
- While the tuna cakes are cooking, prepare the spicy mayo. In a small bowl, combine the mayonnaise, sriracha sauce, and lime juice. Stir until smooth and creamy. Serve the tuna cakes hot, topped with a dollop of spicy mayo and garnished with extra chopped cilantro if desired.
Notes
Make sure to drain the tuna well to avoid a soggy mixture. For added crunch, consider adding finely chopped bell peppers or carrots. Use gluten-free breadcrumbs for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 patty
- Calories: 220
- Sugar: 1g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg