Description

These Asian Tuna Cakes are flavorful patties made with flaked white tuna, green onions, soy sauce, and a blend of seasonings, coated in gluten-free or panko crumbs and pan-fried to golden perfection. Served with a creamy and spicy mayo, they make a quick, delicious appetizer or light meal ready in just 25 minutes.

Ingredients

Tuna Cakes

2 (142 g) cans flaked white tuna, drained
2 green onions, finely chopped (whites and greens separated)
1 egg
1 tbsp soy sauce
2 tbsp arrowroot powder (or regular flour)
¼ cup mayonnaise
2 cloves garlic, minced
Salt and pepper, to taste
½ cup gluten-free crumbs or panko crumbs
Avocado oil, for frying
Sesame oil, for frying

Spicy Mayo

¼ cup mayonnaise
1 tsp lime juice
1 tsp sriracha sauce
Pinch of salt and pepper

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Instructions

Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until all ingredients are thoroughly combined to form a cohesive mixture.
Form the Cakes: Shape the tuna mixture into patties about 2 inches in diameter. Once shaped, coat each patty evenly with gluten-free crumbs or panko crumbs to create a crispy exterior when cooked.
Cook the Tuna Cakes: Heat a nonstick pan over medium heat, adding a combination of avocado oil and sesame oil. Carefully place the cakes into the pan and fry them for about 2 minutes on each side or until they turn a beautiful golden brown and are cooked through.
Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper until smooth. Serve this spicy mayo alongside the tuna cakes for dipping or drizzling.

Notes

You can substitute arrowroot powder with regular all-purpose flour if preferred.
For a gluten-free version, ensure the crumbs used are gluten-free.
Adjust the amount of sriracha in the spicy mayo according to your heat preference.
Serve the cakes immediately for best texture and flavor.