Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight! Recipe
These Asian Tuna Cakes with Spicy Mayo are a delightful and flavorful dish that is perfect for a quick and healthy seafood dinner. The tuna cakes are packed with vibrant Asian-inspired flavors and served with a zesty sriracha-infused mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 tuna cakes 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Main Tuna Cakes:
- 2 cans (5 oz each) tuna in water, drained and flaked
- 1 egg
- 1/4 cup panko breadcrumbs
- 2 green onions (thinly sliced)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- 1/2 teaspoon sriracha (optional)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons oil for pan-frying
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha
- 1/2 teaspoon lime juice
Instructions
- Main Tuna Cakes: In a medium bowl, mix together the tuna, egg, panko, green onions, soy sauce, sesame oil, ginger, garlic, sriracha, and cilantro until well combined. Form the mixture into 6 small patties.
- Cooking: Heat oil in a nonstick skillet over medium heat. Cook the tuna cakes for 3–4 minutes per side, or until golden brown and heated through.
- Spicy Mayo: While the tuna cakes cook, stir together the mayonnaise, sriracha, and lime juice to make the spicy mayo.
- Serve the tuna cakes hot with a dollop of spicy mayo on top or on the side.
Notes
- Serve over salad greens, rice, or in a lettuce wrap for a light meal.
- You can refrigerate uncooked patties for up to 1 day before cooking.
Nutrition
- Serving Size: 1 tuna cake with spicy mayo
- Calories: 170
- Sugar: 1g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 45mg
