Description
These Asian-Style Tuna Cakes are a flavorful and crispy seafood dish infused with sesame oil, soy sauce, and a hint of sriracha for a spicy kick. Served with a zesty spicy mayo, they make a perfect appetizer or light meal that’s quick to prepare and easy to enjoy.
Ingredients
Tuna Cakes
- 1 can (5 oz) high-quality canned tuna, drained
- 1 cup panko breadcrumbs
- 2 green onions, finely chopped
- 1 tbsp sesame oil
- 1 large egg
- 1 tbsp low-sodium soy sauce
- 1 tsp sriracha sauce (adjust to taste)
- Vegetable oil for frying
Spicy Mayo
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- Additional sriracha sauce to taste
Instructions
- Prepare the Tuna Mixture: In a large bowl, combine the drained tuna, panko breadcrumbs, finely chopped green onions, egg, low-sodium soy sauce, sesame oil, and sriracha sauce. Mix everything together thoroughly until well incorporated.
- Form the Patties: Shape the tuna mixture into small patties about 2 inches wide, ensuring they hold together well for frying.
- Heat the Oil: Heat vegetable oil in a skillet over medium heat until it shimmers, indicating it’s hot enough for frying.
- Fry the Tuna Cakes: Fry the patties in batches, cooking them for about 3 to 4 minutes on each side or until they turn golden brown and crispy.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise with fresh lemon juice and add additional sriracha to taste. Mix until smooth and set aside for serving alongside the tuna cakes.
Notes
- Drain the tuna well to avoid soggy patties.
- Adjust the sriracha in both the tuna mixture and the mayo according to your preferred spice level.
- Make sure the oil is hot enough before frying to get a crispy exterior.
- Serve immediately for best texture and flavor.
