Description
Asian Tuna Cakes with Spicy Mayo are a flavorful twist on the classic tuna patty, blending tender flakes of tuna with Asian-inspired seasonings and crisp textures.
Ingredients
Scale
- 2 cans tuna in water, drained well
- 1 large egg
- ¼ cup breadcrumbs or panko
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ½ teaspoon sriracha or chili sauce
- Salt and pepper to taste
- 2 tablespoons vegetable oil for frying
- ¼ cup mayonnaise
- 1 teaspoon sriracha or chili sauce
- ½ teaspoon lime juice
Instructions
- In a medium bowl, combine drained tuna, egg, breadcrumbs, green onions, soy sauce, sesame oil, ginger, garlic, sriracha, salt, and pepper. Mix until the ingredients come together and can hold their shape.
- Form the mixture into small patties, about 2 to 3 inches wide.
- Heat oil in a large skillet over medium heat.
- Add the tuna cakes and cook for 3 to 4 minutes per side, or until golden brown and crispy.
- While the tuna cakes cook, mix the mayonnaise, sriracha, and lime juice together in a small bowl to make the spicy mayo.
- Serve the tuna cakes warm with a drizzle or side of spicy mayo for dipping.
Notes
- These cakes are great as an appetizer or main dish.
- You can adjust the spiciness by adding more or less sriracha.
- Leftovers can be stored in the fridge for a few days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg