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Asian-Style Tuna Cakes with Spicy Mayo

Asian-Style Tuna Cakes with Spicy Mayo for Flavor Lovers

Delicious and quick Asian-Style Tuna Cakes with Spicy Mayo, perfect for busy weeknights or gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 1 minute
Total Time 26 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tuna Base
  • 2 cans Solid White Tuna Drained
  • 1 cup Panko Breadcrumbs Gluten-free option available
  • 1/4 cup Green Onions Finely chopped
  • 1/2 cup Red Bell Pepper Finely chopped
  • 2 cloves Garlic Minced
  • 1 tablespoon Ginger Freshly grated
  • 1 large Egg Beaten, can substitute with flax egg for vegan
  • 2 tablespoons Soy Sauce Tamari for gluten-free
  • 1/4 cup Cilantro Optional, can substitute with parsley
  • 1 tablespoon Sesame Oil Can substitute with olive oil
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Pepper Adjust to taste
For Cooking
  • 1/4 cup Vegetable Oil Canola or avocado oil
For the Spicy Mayo Dip
  • 1/2 cup Mayonnaise Greek yogurt can be used
  • 2 tablespoons Sriracha Sauce Adjust based on spice tolerance
  • 1 tablespoon Lime Juice Can substitute with lemon juice

Equipment

  • Large mixing bowl
  • Large skillet
  • small bowl

Method
 

Step-by-Step Instructions
  1. Prepare Ingredients: Gather all ingredients and ensure they are at room temperature. Drain the tuna and chop the green onions, red bell pepper, and garlic.
  2. Mix Tuna Base: In a large bowl, combine tuna, panko breadcrumbs, green onions, red bell pepper, garlic, ginger, beaten egg, soy sauce, cilantro, sesame oil, salt, and pepper until well-coated.
  3. Form Patties: Shape the mixture into 8 equal patties, about ½ inch thick, compacting them firmly.
  4. Heat Oil: Heat about ¼ inch of oil in a skillet over medium heat until shimmering, about 350°F (175°C).
  5. Cook Patties: Fry patties for 3-4 minutes per side until golden brown and cooked through.
  6. Drain Oil: Transfer cooked patties to a paper towel-lined plate to absorb excess oil.
  7. Make Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and salt until smooth.
  8. Serve: Serve tuna cakes hot with spicy mayo for dipping.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Can customize with various vegetables or spices. Store refrigerated in an airtight container for up to 3 days or freeze for up to 2 months.

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