Description
Crispy Asian-style tuna cakes with a zesty spicy mayo drizzle, perfect for quick appetizers or a high-protein snack. These cakes offer a satisfying crunch on the outside and a tender, moist interior, packed with umami flavor.
Ingredients
Scale
- 2 cans Wild Flaked White Tuna, drained
- 3 Green Onions, chopped (white and green parts separated)
- 1 Egg (or flax egg for vegan)
- 2 tablespoons Coconut Aminos (or Organic Soy Sauce)
- 1 cup Arrowroot Powder (or wheat flour)
- 1/2 cup Avocado Mayonnaise
- 2 cloves Garlic, minced
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 1 cup Gluten-Free Bread Crumbs (or panko crumbs)
- 2 tablespoons Avocado Oil, for frying
- 1 tablespoon Sesame Oil, for frying
- 1 tablespoon Black Sesame Seeds, for garnish
- For the Spicy Mayo:
- 1/2 cup Avocado Mayonnaise
- 1 tablespoon Lime Juice
- 1 tablespoon Sriracha
- 1 pinch Salt
- 1 pinch Black Pepper
Instructions
- Prepare the ingredients: Wash and chop the green onions, separating the white parts from the green.
- Make the spicy mayo: In a small bowl, whisk together 1/2 cup avocado mayonnaise, 1 tablespoon lime juice, 1 tablespoon sriracha, a pinch of salt, and a pinch of black pepper. Set aside.
- Mix the tuna cakes: In a large mixing bowl, combine the drained tuna, egg, chopped green onion whites, 2 tablespoons coconut aminos, 1 cup arrowroot powder, 1/2 cup avocado mayonnaise, minced garlic, 1 teaspoon sea salt, and 1 teaspoon black pepper. Mix gently until well combined.
- Form the patties: Shape the tuna mixture into 2-inch round cakes.
- Coat the cakes: Coat each cake with 1 cup gluten-free bread crumbs.
- Heat the pan: In a nonstick pan, heat a mix of 2 tablespoons avocado oil and 1 tablespoon sesame oil over medium heat until shimmering.
- Fry the cakes: Carefully add the tuna cakes to the hot pan. Fry for about 2 minutes on each side, until golden brown and crispy.
- Serve: Place the cooked tuna cakes on a serving plate. Drizzle with the prepared spicy mayo, and garnish with the reserved green onion greens and black sesame seeds.
Notes
- Ensure tuna is well-drained to prevent soggy cakes.
- Avoid over-mixing the tuna mixture to maintain a light texture.
- Use hot oil for frying to achieve a crispy exterior.
- Adjust spices in the spicy mayo to your heat preference.
- Store leftover cakes in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan-fried
- Cuisine: Asian
Nutrition
- Serving Size: 1 cake
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
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