Description
These Asian-Style Tuna Cakes are a flavorful and easy-to-make appetizer or main course that combines tender tuna with aromatic ingredients like ginger, green onions, and sesame oil. Pan-fried to a crispy golden brown and served with a zesty spicy mayo, they bring a delicious fusion of textures and tastes perfect for a quick weeknight meal or party snack.
Ingredients
Scale
For the Tuna Cakes:
- 2 (5-ounce) cans tuna in water, drained well
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 green onions, finely sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha (optional)
- 1 tablespoon mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1–2 tablespoons oil for pan-frying
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha
- 1 teaspoon lime juice or rice vinegar
Instructions
- Prepare the Tuna Mixture: In a medium bowl, combine the drained tuna, panko breadcrumbs, egg, green onions, soy sauce, sesame oil, grated ginger, sriracha (if using), mayonnaise, garlic powder, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Patties: Shape the mixture into 6 small, evenly sized patties. Press them gently so they hold together well but remain tender.
- Cook the Tuna Cakes: Heat 1 to 2 tablespoons of oil in a skillet over medium heat. Once hot, add the tuna cakes and cook for 3 to 4 minutes on each side until they develop a golden brown, crispy crust. Remove the cooked cakes and place them on paper towels to absorb any excess oil.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and lime juice (or rice vinegar) until smooth and well combined to create a creamy, spicy dipping sauce.
- Serve: Plate the warm tuna cakes and either drizzle them with the spicy mayo or serve it on the side for dipping. Optionally, garnish with additional sliced green onions or toasted sesame seeds for visual appeal and extra flavor.
Notes
- Serve these tuna cakes over a fresh salad, steamed rice, or wrapped in crisp lettuce leaves for a lighter meal.
- To make this recipe gluten-free, substitute the panko breadcrumbs with gluten-free panko and use tamari instead of soy sauce.
- Leftovers keep well in the refrigerator for up to 2 days and reheat nicely in a skillet or an air fryer to maintain crispiness.
