Description
These Asian-style tuna cakes with a kick of spicy mayo are a flavorful twist on a classic seafood dish. Perfect for a quick and easy meal, these patties are crispy on the outside and tender on the inside, bursting with umami flavors.
Ingredients
Scale
Main Tuna Cakes:
- 2 cans (5 ounces each) tuna in water, drained
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha (optional for heat)
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for pan-frying
Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha
- 1/2 teaspoon lime juice
Instructions
- Main Tuna Cakes: In a medium bowl, combine drained tuna, panko, egg, green onions, soy sauce, sesame oil, ginger, garlic, mayonnaise, sriracha, and black pepper. Form into small patties.
- Cooking: Heat vegetable oil in a skillet, cook tuna cakes for 3–4 minutes per side until golden brown.
- Spicy Mayo: Mix mayonnaise, sriracha, and lime juice. Adjust heat level.
- Serve: Drizzle spicy mayo over warm tuna cakes.
Notes
- Tuna cakes can be made ahead and reheated.
- Great over rice, in lettuce wraps, or as a burger.
- Substitute canned salmon if preferred.
Nutrition
- Serving Size: 2 cakes with sauce
- Calories: 260
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
