Description
Bold Asian-Style Tuna Cakes with Spicy Mayo is a flavorful dish that combines tuna with Asian ingredients for a delicious meal.
Ingredients
Scale
- 2 cans (5 oz each) of tuna, drained
- 1 cup breadcrumbs (preferably panko)
- 2 green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 egg, beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha (or to taste)
- Salt and pepper to taste
- Oil for frying (e.g., vegetable or canola)
Instructions
- In a large mixing bowl, combine the drained tuna, breadcrumbs, green onions, ginger, garlic, beaten egg, soy sauce, sesame oil, and Sriracha. Mix until well combined.
- Add salt and pepper to taste. Ensure the mixture is not too dry; it should hold together well but not be overly moist.
- Divide the mixture into equal portions and form them into patties. Aim for about 2-3 inches in diameter.
- In a large skillet, heat about 1/4 inch of oil over medium heat until shimmering.
- Carefully place the patties in the hot oil. Fry for about 4-5 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan.
- Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil.
- In a small bowl, mix together the mayonnaise, Sriracha, and lime juice. Adjust the spice level to your preference.
Notes
- Serve with steamed rice or salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- These cakes can be frozen before cooking for a quick meal later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cake
- Calories: 350 kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg