Asian-Style Tuna Cakes with Spicy Mayo
Deliciously crispy and tender tuna cakes flavored with fresh ginger and green onions, topped with a creamy spicy mayo, perfect for busy families seeking nutritious meals.
Ingredients
For the Tuna Cakes
- 2 cans Canned Tuna, drained Main protein source.
- 1 cup Panko Breadcrumbs Adds crunch.
- 2 tablespoons Sesame Oil For a toasty flavor.
- 2 tablespoons Soy Sauce Enhances the fish flavor.
- 1 tablespoon Ginger, grated Adds a fresh, zesty kick.
- 3 tablespoons Green Onions, chopped Provides mild onion flavor.
- 1 large Egg Binding agent.
- 1/4 cup Mayonnaise For creaminess in the spicy mayo.
- 1-2 tablespoons Sriracha or other hot sauce For heat in the mayo.
- to taste Salt & Pepper For flavor enhancement.
- as needed Oil for frying To achieve crispy exterior.
Instructions
Preparation
- Drain the canned tuna thoroughly and flake it in a mixing bowl.
- Add panko breadcrumbs, grated ginger, chopped green onions, soy sauce, and sesame oil. Mix until combined.
- In a small bowl, beat the egg and stir it into the tuna mixture until evenly coated.
- Season with salt and pepper to taste, and mix again.
- Chill the mixture in the refrigerator for about 10 minutes to help set.
Cooking
- Heat a non-stick skillet over medium heat and add oil.
- Form the chilled mixture into palm-sized patties.
- Once the oil is shimmering, place the patties into the skillet, ensuring not to overcrowd.
- Cook for about 4-5 minutes on each side, until golden brown and crispy.
- Transfer cooked cakes to a plate lined with paper towels to absorb excess oil.
Serving
- Prepare the spicy mayo by combining mayonnaise and Sriracha in a small bowl.
- Drizzle or dollop the spicy mayo on top of the tuna cakes, garnishing with additional chopped green onions.
- Serve warm with a side of your choice, like a fresh salad or steamed vegetables.
Notes
For firmer cakes, let the mixture chill longer before shaping. Use an air fryer for lower-calorie option. Best paired with cucumber salad or steamed veggies.