Description
Asian Tuna Cakes with Spicy Mayo offer a delicious fusion of tender tuna, aromatic green onions, and a spicy, creamy mayo sauce. These golden, pan-fried patties are perfect as an appetizer or light meal, delivering a balance of savory and zesty flavors that brighten any dining occasion.
Ingredients
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
- 1-2 tsp sriracha sauce (adjust to taste)
- Salt and pepper, a pinch
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 everything together until well combined to create a uniform mixture.
- Form the Cakes: Shape the tuna mixture into patties approximately 2 inches in diameter. Coat each patty evenly with gluten-free crumbs or panko crumbs to ensure a crisp texture when fried.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add a blend of avocado oil and sesame oil. Fry the tuna cakes for about 2 minutes on each side or until they develop a golden brown crust. Make sure to cook them evenly for a crispy exterior and warm interior.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper until smooth. Adjust the spiciness to your preference.
- Serve: Plate the warm tuna cakes and drizzle or serve alongside the spicy mayo dip for an extra kick of flavor. Garnish with the chopped green parts of the green onions, if desired.
Notes
- Use high-quality, sustainably sourced tuna for the best flavor and texture.
- Chill the tuna mixture for 30 minutes before forming the cakes to help them hold their shape better during frying.
- Leftover tuna cakes can be stored in an airtight container in the refrigerator for up to three days.
- For a gluten-free option, be sure to use gluten-free crumbs and soy sauce.
- Adjust sriracha quantity in the spicy mayo based on your tolerance for heat.
