Asian Tuna Cakes with Spicy Mayo Recipe
Delight your taste buds with these flavorful Asian Tuna Cakes served with a zesty Spicy Mayo. Crispy on the outside and tender on the inside, these cakes are perfect for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Makes 6 tuna cakes 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
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 tbsp lime juice
- 1 tsp sriracha sauce
- Salt and pepper, to taste
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 well combined.
- Form the Cakes: Shape the mixture into patties, about 2 inches in diameter, and coat each cake in gluten-free crumbs or panko crumbs.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat with avocado oil and sesame oil. Fry the cakes for about 2 minutes on each side until golden brown.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper.
Notes
- You can adjust the level of spiciness in the mayo by adding more or less sriracha sauce.
- Serve the tuna cakes hot with a dollop of spicy mayo on top.
Nutrition
- Serving Size: 1 tuna cake with spicy mayo
- Calories: 215 kcal
- Sugar: 1g
- Sodium: 485mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg
Keywords: Asian Tuna Cakes, Spicy Mayo, Gluten Free, Tuna Patties
