Description
These Asian Tuna Cakes are a flavorful delight, featuring flaked white tuna combined with green onions, garlic, and savory seasonings. Coated in crispy panko crumbs and pan-fried to golden perfection, they are served with a spicy mayo sauce made with lime juice and sriracha for a zesty kick. This recipe is quick, budget-friendly, and adaptable for a gluten-free diet, offering a satisfying protein-packed meal.
Ingredients
- 2 cans (142 g) 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)
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
- For Spicy Mayo: Mayonnaise, Lime juice, Sriracha sauce, Salt and pepper, to taste
Instructions
- In a mixing bowl, combine the drained tuna, the whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until well combined.
- Shape the mixture into patties, about 2 inches in diameter, and coat each cake in gluten-free crumbs or panko crumbs.
- Heat a nonstick pan over medium heat with avocado oil and sesame oil. Fry the Asian tuna cakes for about 2 minutes on each side until golden brown.
- In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper to create the spicy mayo.
Notes
- Use high-quality, sustainably sourced tuna for the best flavor.
- Chill the Asian tuna mixture for 30 minutes before forming cakes for better shape retention.
- Leftover Asian tuna cakes can be stored in an airtight container in the fridge for up to three days.
- The spicy mayo can be stored separately in the refrigerator for up to a week.
- These Asian tuna cakes are adaptable for a gluten-free diet by using gluten-free crumbs and gluten-free soy sauce.
- For a less spicy mayo, reduce the amount of sriracha sauce or add a touch of honey.
- Asian tuna cakes can be baked at 400°F (200°C) for 15-20 minutes, flipping halfway.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Dishes
- Method: Pan-fried
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 2 tuna cakes
- Calories: 220
- Fat: 14.2 g
- Carbohydrates: 8.5 g
- Protein: 18.6 g
Keywords: Asian Tuna Cakes Mayo, Asian tuna patties recipe, Asian tuna cakes with mayonnaise, Spicy Asian tuna cakes recipe, Tuna cakes with Asian flavors mayo, Easy Asian tuna cakes with mayo, How to make Asian tuna cakes mayo, Are Asian tuna cakes healthy, Best Asian tuna cakes recipe mayo, Tuna cakes Asian style mayonnaise, Asian tuna fritters mayo recipe, Spicy tuna cakes Asian style mayo, Pan-fried Asian tuna cakes mayo, Asian tuna cakes for appetizers mayo, Quick Asian tuna cakes mayo recipe, Tuna patties Asian mayo dipping sauce, Asian inspired tuna cakes with mayo, Savory Asian tuna cakes mayo, Tuna cakes with ginger and soy mayo