Description
These Asian-style tuna cakes with a kick of spicy mayo are a flavorful twist on a classic canned tuna recipe. Packed with fresh herbs and bold seasonings, these tuna patties are easy to make and perfect for a quick and delicious meal.
Ingredients
Scale
Tuna Cakes:
- 2 (5-ounce) cans tuna in water, drained
- 1 large egg
- ¼ cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon finely chopped green onions
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon grated fresh ginger
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 teaspoons vegetable oil (for cooking)
Spicy Mayo:
- ¼ cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
Instructions
- In a medium bowl, combine the drained tuna, egg, panko, mayonnaise, soy sauce, sesame oil, green onions, cilantro, ginger, garlic powder, and black pepper. Mix well until the mixture holds together.
- Form into 4 equal-sized patties and place on a plate. Chill in the refrigerator for 10-15 minutes to help them firm up.
- Heat vegetable oil in a non-stick skillet over medium heat. Add the tuna cakes and cook for 3-4 minutes per side, or until golden brown and heated through.
- While the tuna cakes cook, whisk together mayonnaise, sriracha, and lime juice in a small bowl to make the spicy mayo.
- Serve the tuna cakes warm with a dollop of spicy mayo on top or on the side for dipping.
Notes
- Serve with a side of rice, salad, or inside lettuce wraps for a low-carb option.
- Add extra sriracha to the mayo for more heat.
- Leftover cakes can be refrigerated for up to 3 days and reheated in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 tuna cake with sauce
- Calories: 210
- Sugar: 1g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 60mg
