Asian Tuna Cakes Spicy Mayo (Print)
Crispy Asian-inspired tuna patties paired with spicy mayo sauce create a delicious seafood dish that's quick and satisfying.
# Ingredients:
→ Main Ingredients
01 -
2 cans (142 g) flaked white tuna, drained
02 -
2 green onions, finely chopped (whites and greens separated)
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1 egg
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1 tbsp soy sauce
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2 tbsp arrowroot powder (or regular flour)
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¼ cup mayonnaise
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2 cloves garlic, minced
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Salt and pepper, to taste
→ Coating & Frying
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½ cup gluten-free crumbs or panko crumbs
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Avocado oil, for frying
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Sesame oil, for frying
→ Spicy Mayo
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Mayonnaise
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Lime juice
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Sriracha sauce
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Salt and pepper, to taste
# Directions:
01 -
In a mixing bowl, combine the drained tuna, the whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until well combined.
02 -
Shape the mixture into patties, about 2 inches in diameter, and coat each cake in gluten-free crumbs or panko crumbs.
03 -
Heat a nonstick pan over medium heat with avocado oil and sesame oil. Fry the cakes for about 2 minutes on each side until golden brown.
04 -
In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper.
# Notes:
01 -
Use high-quality, sustainably sourced tuna for the best flavor.
02 -
Chill the tuna mixture for 30 minutes before forming cakes for better shape retention.
03 -
Leftover cakes can be stored in an airtight container in the fridge for up to three days.