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Asian-Style Tuna Cakes with Spicy Mayo Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian Fusion
  • Diet: Low Salt

Description

These Asian-Style Tuna Cakes are a quick and flavorful dish combining canned tuna with crunchy panko breadcrumbs, green onions, and a spicy kick of sriracha. Crispy on the outside and tender inside, these patties are pan-fried to golden perfection and served with a zesty spicy mayo for dipping. Perfect as an appetizer, snack, or light meal, they come together in just 30 minutes and offer a delicious fusion of savory and spicy flavors.

Ingredients

Scale

Tuna Cakes

  • 1 can (5 oz) high-quality canned tuna, drained
  • 1 cup panko breadcrumbs
  • 2 green onions, finely chopped
  • 1 tbsp sesame oil
  • 1 large egg
  • 1 tbsp low-sodium soy sauce
  • 1 tsp sriracha sauce (adjust to taste)
  • Vegetable oil for frying

Spicy Mayo

  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • Additional sriracha sauce to taste

Instructions

  1. Mix Ingredients: In a large bowl, combine the drained canned tuna, panko breadcrumbs, finely chopped green onions, egg, low-sodium soy sauce, sesame oil, and sriracha sauce. Mix well until all ingredients are thoroughly incorporated.
  2. Form Patties: Shape the tuna mixture into small patties about 2 inches in diameter, ensuring they hold together well.
  3. Heat Oil: In a skillet, heat vegetable oil over medium heat until it is shimmering, indicating it is hot enough for frying.
  4. Fry Tuna Cakes: Fry the patties in batches in the hot oil, cooking each side for about 3 to 4 minutes until golden brown and crispy. Remove and drain excess oil on paper towels if desired.
  5. Prepare Spicy Mayo: In a small bowl, mix mayonnaise with fresh lemon juice and additional sriracha sauce to taste, creating a spicy dipping sauce.
  6. Serve: Serve the warm tuna cakes with the spicy mayo on the side for dipping or drizzling.

Notes

  • Use high-quality canned tuna for the best flavor and texture.
  • Adjust the amount of sriracha in both the tuna mixture and mayo to control the spice level.
  • Panko breadcrumbs help create a lighter, crispier texture compared to regular breadcrumbs.
  • To keep tuna cakes warm while frying in batches, place them on a baking sheet in a low oven (around 200°F).
  • These can be served as appetizers or a light meal alongside a fresh salad or steamed vegetables.

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Find it online: https://whisksweetly.com/asian-style-tuna-cakes-with-spicy-mayo-recipe/