Description
These Crispy Asian-Style Tuna Cakes are packed with bold flavors, a satisfying crunch, and a spicy mayo drizzle for an irresistible kick. Perfect as an appetizer, snack, or main dish!
Ingredients
For the Tuna Cakes:
- 2 cans (142 g each) 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)
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
For the Spicy Mayo:
- 1/2 cup real mayonnaise
- Juice from 1/2 lime
- 1 tbsp sriracha sauce
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Wash and finely chop the green onions, keeping the whites and greens separate. Set aside the greens for garnish.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha, salt, and pepper. Adjust spice level as desired and set aside.
- Create the Tuna Mixture: In a mixing bowl, combine drained tuna, the whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Mix thoroughly with a fork until fully combined.
- Shape and Coat the Cakes: Form the mixture into small cakes, about 2 inches in diameter. Coat each cake evenly in panko crumbs.
- Fry to Perfection: Heat a nonstick pan over medium heat and drizzle with avocado oil and sesame oil. Fry each cake for about 2 minutes per side until golden brown and crispy.
- Serve with a Kick: Transfer cooked tuna cakes to a plate. Drizzle with spicy mayo and garnish with sesame seeds and reserved green onion greens.
Notes
- Adjust the spice level of the mayo by adding more or less sriracha.
- These tuna cakes pair well with a fresh salad or steamed rice.
- Store leftovers in an airtight container and reheat in the oven for crispiness
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main Dish
- Method: Pan-Frying
- Cuisine: Asian-Inspired