Description
Asian-Style Tuna Cakes with Spicy Mayo are crispy and flavorful patties made with canned white tuna, enhanced by soy sauce, garlic, and green onions. These quick and easy cakes are pan-fried to a golden crisp and served with a zesty sriracha lime mayo, perfect for a light lunch, appetizer, or weeknight dinner.
Ingredients
Scale
For the Tuna Cakes:
- 2 cans (142 g each) flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or all-purpose flour)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- ½ cup breadcrumbs (panko or gluten-free)
- Avocado oil and sesame oil, for frying
For the Spicy Mayo:
- ½ cup mayonnaise
- Juice from ½ lime
- 1 tbsp sriracha sauce
- Salt and black pepper, to taste
Instructions
- Prep the Ingredients: Chop the green onions, separating the white and green parts. Set aside the green tops for garnish. Pour the breadcrumbs into a shallow dish for coating.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise, lime juice, sriracha, salt, and pepper. Mix well and refrigerate until serving.
- Mix the Tuna Cakes: In a large bowl, combine drained tuna, white parts of green onions, egg, soy sauce, arrowroot (or flour), mayonnaise, garlic, salt, and pepper. Mix until well combined and the mixture holds together.
- Form and Coat the Cakes: Shape the tuna mixture into 2-inch patties. Lightly coat each cake in breadcrumbs, pressing gently to help them stick.
- Cook the Cakes: Heat a nonstick skillet over medium heat. Add a mix of avocado and sesame oil. Fry tuna cakes for about 2 minutes per side, or until golden and crispy. Cook in batches to avoid overcrowding.
- Serve: Place the cooked tuna cakes on a serving plate. Drizzle with spicy mayo and garnish with green onion tops and optional sesame seeds.
Notes
- Use panko breadcrumbs for extra crispiness, or gluten-free breadcrumbs to keep the recipe gluten-free.
- Adjust the amount of sriracha in the spicy mayo to control the heat level.
- To make ahead, prepare the spicy mayo and chill. Form tuna cakes and refrigerate up to a day before frying.
- For a healthier option, bake the tuna cakes at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Serve with additional lime wedges for a fresh citrus boost.
