Description
These Asian Tuna Cakes are a quick and flavorful dish featuring tender flaked white tuna mixed with aromatic green onions, garlic, and Asian-inspired seasonings. Coated in crispy gluten-free or panko crumbs and fried to a golden perfection, they are served with a zesty spicy mayo made of sriracha and lime juice. Ready in just 25 minutes, they make an excellent appetizer or light meal with a perfect balance of savory and spicy flavors.
Ingredients
Scale
Tuna Cakes
- 2 (142 g) cans flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or regular flour)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
Spicy Mayo
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 1-2 tsp sriracha sauce (adjust to heat preference)
- Salt and pepper, to taste
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix thoroughly until all ingredients are well incorporated, forming a cohesive mixture.
- Form the Cakes: Shape the tuna mixture into patties about 2 inches in diameter. Then, coat each patty evenly with gluten-free or panko crumbs to ensure a crispy exterior once fried.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add a mixture of avocado oil and sesame oil. Fry each tuna cake for approximately 2 minutes on each side or until they develop a golden brown crust and are heated through.
- Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, fresh lime juice, sriracha sauce, and a pinch of salt and pepper. Adjust the spiciness to taste. Serve this vibrant, creamy sauce alongside the warm tuna cakes.
Notes
- Arrowroot powder can be substituted with regular all-purpose flour if needed.
- For a gluten-free option, ensure the crumbs used are certified gluten-free.
- Adjust the amount of sriracha in the spicy mayo for desired heat level.
- Use fresh lime juice for the best flavor in the spicy mayo.
- These tuna cakes are best served immediately for optimum crispiness but can be kept warm in a low oven if preparing for a crowd.
