Description
These Asian-Style Tuna Cakes are crispy, flavorful patties made with canned tuna, panko breadcrumbs, and a blend of savory and spicy Asian-inspired ingredients. Served with a zesty spicy mayo, they make a perfect appetizer or light meal ready in just 30 minutes.
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 to taste
Instructions
- Combine ingredients: In a large bowl, mix the drained tuna, panko breadcrumbs, chopped green onions, egg, soy sauce, sesame oil, and sriracha sauce until everything is evenly incorporated.
- Form patties: Shape the tuna mixture into small patties about 2 inches wide, ensuring they hold together well.
- Heat oil: Heat vegetable oil in a skillet over medium heat until it shimmers and is hot enough for frying.
- Fry patties: Cook the tuna patties in batches, frying each side for about 3–4 minutes until they turn golden brown and crispy on the outside.
- Prepare spicy mayo: In a small bowl, combine mayonnaise, fresh lemon juice, and additional sriracha to taste for a creamy, spicy condiment.
- Serve: Plate the tuna cakes with the spicy mayo on the side for dipping and enjoy while warm.
Notes
- Use high-quality canned tuna for best flavor and texture.
- Adjust sriracha amounts in both the patties and mayo to control the heat level.
- Make sure the oil is hot enough before frying to get a crispy crust without absorbing too much oil.
- These tuna cakes can be kept warm in a low oven if making large batches.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
