Description
Crispy on the outside and tender on the inside, these Asian-Style Tuna Cakes bring a burst of flavor, complemented by a spicy mayo.
Ingredients
Scale
- 2 cans (5 oz each) of tuna, drained
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions, finely chopped
- 1/4 cup red bell pepper, finely diced
- 1 large egg, beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Spicy Mayo:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon lime juice
Instructions
- Combine the drained tuna, panko breadcrumbs, finely chopped green onions, diced red bell pepper, beaten egg, soy sauce, sesame oil, garlic powder, grated ginger, salt, and pepper in a large mixing bowl using a fork to mix gently.
- Form the mixture into eight equal patties, shaping them approximately half an inch thick.
- Heat a non-stick skillet over medium heat and add a tablespoon of oil. Wait until the oil shimmers before placing the tuna cakes into the pan.
- Cook the tuna cakes for 4-5 minutes on each side, flipping only once to develop a perfect golden crust.
- Whip up the spicy mayo by combining the mayonnaise, sriracha, and lime juice in a small bowl until smooth and creamy.
- Transfer the cooked tuna cakes to a paper towel-lined plate to absorb any excess oil.
- Serve the warm, crispy tuna cakes drizzled generously with the spicy mayo for an instant flavor boost.
Notes
Make the tuna mixture ahead of time and refrigerate until ready to cook. Alternatively, cook in an air fryer for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cake
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 30mg
Keywords: tuna cakes, Asian recipes, spicy mayo, fusion cuisine, easy appetizers, seafood cakes