Description
These Asian-Style Tuna Cakes with Spicy Mayo are crisp, savory, and full of bold flavors. Perfect as a snack, appetizer, or light dinner, they combine pantry staples with a spicy, creamy sauce to create a dish that’s both easy and impressive.
Ingredients
For the Tuna Cakes:
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2 (142 g) cans flaked white tuna, drained
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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
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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
For the Spicy Mayo:
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½ cup real mayonnaise
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Juice from ½ lime
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1 tbsp sriracha sauce
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Salt and pepper, to taste
Instructions
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Wash and chop green onions, separating white parts from greens. Set green tops aside for garnish.
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Place crumbs in a shallow bowl and set aside.
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In a small bowl, whisk together mayonnaise, lime juice, sriracha, salt, and pepper. Set aside.
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In another bowl, mix drained tuna, onion whites, egg, soy sauce, arrowroot powder, ¼ cup mayo, minced garlic, salt, and pepper.
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Mix well with a fork until fully combined.
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Form mixture into small cakes, about 2 inches wide.
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Coat each cake in the crumbs evenly.
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Heat a pan over medium heat with avocado oil and a splash of sesame oil.
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Fry each tuna cake for 2 minutes per side, until golden brown.
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Transfer to a plate lined with paper towel.
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Drizzle with spicy mayo and garnish with green onion tops and sesame seeds.
Notes
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For extra texture, add chopped almonds or cashews to the mix.
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These cakes keep in the fridge for 3 days. Reheat gently in a pan or oven.
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Want variety? Swap sriracha for chili garlic sauce or keep it mild with plain lime mayo.
- Prep Time: 10 minutes
- Cook Time: 10 minutes