Description
These Asian Tuna Cakes with Spicy Mayo are a quick and flavorful appetizer or light meal. Made with flaked white tuna, fresh green onions, and aromatic garlic, these crispy golden cakes are coated in gluten-free panko crumbs and fried to perfection in avocado and sesame oil. Paired with a zesty and creamy spicy mayo dip, they deliver a perfect balance of savory, tangy, and spicy flavors in every bite. Ready in just 25 minutes, this recipe is ideal for busy weeknights or entertaining guests with an easy yet impressive dish.
Ingredients
Scale
Tuna Cakes
- 2 (142 g) cans flaked white tuna, drained
- 2 green onions, finely chopped (separate whites and greens)
- 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 taste)
- Pinch of salt and pepper
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained flaked tuna, whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a pinch of salt and pepper. Mix everything thoroughly until well combined into a sticky mixture.
- Form the Cakes: Using your hands, shape the tuna mixture into small patties about 2 inches in diameter. Coat each patty evenly with gluten-free crumbs or panko crumbs, pressing gently to adhere.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add a mixture of avocado oil and sesame oil to coat the bottom. Carefully place the patties in the hot pan and fry them for about 2 minutes on each side or until they turn golden brown and develop a crispy crust. Remove from the pan and drain on paper towels if desired.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper until smooth. Adjust the level of spiciness to your preference.
- Serve: Arrange the tuna cakes on a serving plate and drizzle or serve alongside the spicy mayo for dipping. Garnish with the green parts of the chopped green onions for a fresh touch.
Notes
- You can substitute arrowroot powder with regular flour or cornstarch if needed.
- For extra crunch, use panko crumbs instead of regular gluten-free crumbs.
- Adjust the sriracha amount in the spicy mayo to control the heat level.
- These tuna cakes can be baked at 375°F (190°C) for 12-15 minutes as a lighter alternative, flipping halfway through.
- Use avocado oil and sesame oil for frying to achieve a balance of high smoke point and subtle nutty flavor.
- Serve immediately for the best texture and flavor.
