Description
These Asian-Style Tuna Cakes are crispy on the outside and tender on the inside, with a blend of soy sauce, ginger, and sesame flavors. Topped with a spicy mayo, they make a delicious appetizer or meal!
Ingredients
Scale
For the Tuna Cakes:
- 2 cans (5 oz each) tuna in water or oil, drained
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon garlic, minced
- 1 tablespoon green onions, chopped (plus extra for garnish)
- 1 tablespoon cilantro, chopped (optional)
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce (adjust for heat preference)
- 1 teaspoon lime juice
- 1 teaspoon soy sauce
- 1/2 teaspoon honey (optional, for a touch of sweetness)
Instructions
- Prepare the Tuna Cakes:
- In a large bowl, combine the drained tuna, panko breadcrumbs, mayonnaise, egg, soy sauce, sesame oil, grated ginger, minced garlic, green onions, cilantro (if using), lime juice, salt, and pepper. Mix until well combined.
- Shape the mixture into small patties (about 8-10 cakes, depending on desired size). You can use your hands or a cookie scoop to form the patties.
- Fry the Tuna Cakes:
- Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the tuna cakes in batches, being careful not to overcrowd the pan.
- Cook the cakes for about 3-4 minutes on each side, until they are golden brown and crispy. Carefully flip the cakes to ensure they cook evenly.
- Once cooked, transfer the tuna cakes to a plate lined with paper towels to absorb any excess oil.
- Make the Spicy Mayo:
- In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, soy sauce, and honey (if using). Adjust the amount of sriracha depending on your preferred spice level.
- Serve:
- Arrange the tuna cakes on a serving plate. Drizzle with the spicy mayo or serve it on the side for dipping. Garnish with additional chopped green onions and lime wedges.
- Serve these cakes with a side of rice, a fresh salad, or as an appetizer.
Notes
- Crispiness Tip: For extra crispy tuna cakes, chill the patties in the refrigerator for about 15-20 minutes before frying. This helps them hold together better during cooking.
- Tuna Variations: You can use fresh tuna steaks or other types of canned fish (such as salmon) for different flavor profiles.
- Spicy Mayo Variations: If you prefer a milder sauce, reduce the amount of sriracha, or use a combination of mayo and sweet chili sauce for a sweet-spicy flavor.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 2-3 tuna cakes
- Calories: 280 kcal
- Sugar: 1g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3 g
- Unsaturated Fat: 15g
- Trans Fat: 0 g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 15 mg