Description
These Asian Tuna Cakes are a quick and flavorful dish combining canned tuna with fresh vegetables and aromatic seasonings, pan-fried to a golden crisp and served with a zesty spicy mayo dipping sauce. Perfect for a light lunch or dinner, they bring a delicious Asian-inspired twist to traditional tuna patties.
Ingredients
Scale
Tuna Cakes
- 2 cans of tuna, drained
- 1 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1/4 cup red bell pepper, diced
- 2 eggs
- 2 tablespoons soy sauce
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon sesame oil
- Oil for frying (about 2 tablespoons)
Spicy Mayo
- Mayonnaise (about 1/4 cup)
- Sriracha sauce (to taste, approximately 1-2 teaspoons)
Instructions
- Mix Ingredients: In a large bowl, combine the drained tuna, breadcrumbs, chopped green onions, diced red bell pepper, eggs, soy sauce, minced ginger, minced garlic, and sesame oil. Mix thoroughly until the mixture is uniformly combined and holds together.
- Form Patties: Shape the tuna mixture into evenly sized patties, approximately 3 inches in diameter, ensuring they are compact to prevent breaking during frying.
- Heat Oil: Heat a pan over medium heat and add enough oil to coat the bottom, about 2 tablespoons. Allow the oil to warm until shimmering but not smoking.
- Fry Patties: Carefully place the tuna patties into the hot pan. Fry each side for 3-4 minutes or until they become golden brown and crispy. Flip gently to avoid breaking the patties. Remove and place on a paper towel-lined plate to absorb excess oil.
- Prepare Spicy Mayo: In a small bowl, mix together mayonnaise and sriracha sauce to your preferred level of spiciness. Stir well until smooth.
- Serve: Serve the warm tuna cakes with the spicy mayo on the side for dipping.
Notes
- Use day-old breadcrumbs or panko for a lighter, crispier texture.
- If the mixture is too wet, add a little more breadcrumbs to help bind the patties.
- Adjust the amount of sriracha in the mayo to suit your spice preference.
- For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
- The tuna cakes can be kept warm in a low oven while frying the rest.
