Description
These Asian Tuna Cakes are a flavorful and quick-to-make dish featuring flaked white tuna mixed with aromatic green onions, garlic, and a blend of savory ingredients. Crispy on the outside and tender inside, they are pan-fried to perfection and served with a zesty spicy mayo dipping sauce. Perfect for an easy lunch or dinner, this recipe offers a delightful combination of textures and tastes with a subtle Asian flair.
Ingredients
Scale
Tuna Cakes
- 2 (142 g) cans 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)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
Spicy Mayo
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 1 tbsp sriracha sauce
- Pinch of salt and pepper
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until all ingredients are well incorporated to form a cohesive mixture.
- Form the Cakes: Shape the tuna mixture into patties approximately 2 inches in diameter. Once shaped, coat each tuna cake thoroughly in the gluten-free crumbs or panko crumbs to create a crispy exterior when fried.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add a mixture of avocado oil and sesame oil. Once the oil is hot, carefully place the tuna cakes in the pan and fry for about 2 minutes on each side, or until they are golden brown and cooked through.
- Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper until smooth. Adjust seasoning to taste and serve as a dipping sauce alongside the tuna cakes.
Notes
- Arrowroot powder can be substituted with regular flour if preferred.
- For a gluten-free option, ensure the panko crumbs used are specifically gluten-free.
- The ratio of avocado oil and sesame oil can be adjusted according to preference for flavor and frying temperature.
- If you prefer milder heat, reduce the amount of sriracha in the spicy mayo.
- These tuna cakes can also be baked for a healthier alternative, but frying provides the best crispy texture.
