Description
These Asian-inspired tuna cakes are a delicious and easy way to enjoy canned tuna. Served with a zesty spicy mayo, they make a flavorful appetizer or main course. Perfect for a quick and satisfying meal.
Ingredients
Scale
Tuna Cakes:
- 2 (5-ounce) cans tuna in water, drained
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons green onions (finely chopped)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon garlic powder
- 2 tablespoons vegetable oil (for frying)
Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha sauce
- 1 teaspoon lime juice
Instructions
- In a medium bowl, combine the drained tuna, panko breadcrumbs, egg, green onions, soy sauce, sesame oil, ginger, and garlic powder. Mix until well combined and shape into 6 small patties.
- Heat the vegetable oil in a large skillet over medium heat. Cook the patties for 3-4 minutes per side until golden brown and heated through.
- In a small bowl, whisk together the mayonnaise, sriracha, and lime juice to make the spicy mayo.
- Serve the tuna cakes warm with the spicy mayo drizzled on top or on the side for dipping.
Notes
- For a lighter option, you can pan-sear the tuna cakes with minimal oil or bake them at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- These pair well with a simple cucumber salad or steamed rice.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 cakes with sauce
- Calories: 260
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 80mg
