Description
These Asian-style tuna cakes are a flavorful twist on a classic appetizer or main course. The combination of tender tuna, crunchy panko breadcrumbs, and aromatic spices, served with a zesty spicy mayo, makes for a delicious and satisfying dish.
Ingredients
Scale
Tuna Cakes:
- 2 cans (5 oz each) tuna packed in water, drained
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 1/4 cup grated carrot
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 egg, beaten
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha sauce
- 1 teaspoon lime juice
Instructions
- Tuna Cakes: In a medium bowl, combine tuna, panko, green onions, grated carrot, soy sauce, sesame oil, beaten egg, ginger, garlic powder, and black pepper. Mix well and shape into 6 small patties.
- Frying: Heat vegetable oil in a skillet over medium heat. Fry patties for 3-4 minutes per side until golden brown and cooked through.
- Spicy Mayo: Whisk together mayonnaise, sriracha, and lime juice in a small bowl. Serve tuna cakes warm with a dollop of spicy mayo.
Notes
- For a lighter version, bake patties at 375°F (190°C) for 15-20 minutes, flipping halfway.
- Add chopped cilantro or mint for extra freshness.
- Adjust sriracha to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Pan-frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 2 tuna cakes with spicy mayo
- Calories: 350
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
