Description
Crispy and flavorful Asian Tuna Cakes are paired with a bold and creamy spicy mayo sauce for a quick and delicious 30-minute meal or appetizer.
Ingredients
– 2 (5-ounce) cans tuna, drained
– 1/2 cup panko breadcrumbs
– 2 green onions, finely chopped
– 1 egg, lightly beaten
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 teaspoon ground ginger
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 2 tablespoons mayonnaise
– 1 tablespoon Sriracha or other hot sauce
– 1 teaspoon lime juice
– Vegetable oil for frying
Instructions
1. In a medium bowl, gently mix together the tuna, panko, green onions, egg, soy sauce, sesame oil, ginger, garlic powder, salt, and pepper until well combined.
2. Form the mixture into small, flat patties, about 2-3 inches wide.
3. In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat.
4. Carefully add the tuna cakes to the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
5. Drain the fried tuna cakes on a paper towel-lined plate.
6. In a small bowl, whisk together the mayonnaise, Sriracha, and lime juice to make the spicy mayo sauce.
7. Serve the Asian Tuna Cakes warm, drizzled with the spicy mayo sauce. Enjoy!
Notes
For a crunchier tuna cake, add 1/4 cup panko to the mixture. For a spicier sauce, increase the amount of Sriracha. The tuna cakes can be made ahead and refrigerated until ready to fry.
- Prep Time: 15
- Cook Time: 15
- Category: Seafood & Meatless
- Method: Stovetop
- Cuisine: Asian