Asian-Style Tuna Cakes (Print Version)
# Ingredients:
→ For the Tuna Cakes
01 -
284 g (2 cans) flaked white tuna, drained
02 -
2 green onions, finely chopped (whites and greens separated)
03 -
1 egg
04 -
1 tbsp soy sauce
05 -
2 tbsp arrowroot powder or regular flour
06 -
¼ cup mayonnaise
07 -
2 cloves garlic, minced
08 -
Salt and pepper, to taste
09 -
½ cup gluten-free crumbs or panko crumbs
10 -
Avocado oil, for frying
11 -
Sesame oil, for frying
→ For the Spicy Mayo
12 -
½ cup mayonnaise
13 -
Juice from ½ lime
14 -
1 tbsp sriracha sauce
15 -
Salt and pepper, to taste
# Instructions:
01 -
Wash and finely chop the green onions, separating the white parts from the greens. Set the greens aside for garnish. Add the crumbs to a small bowl and set aside.
02 -
In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and salt and pepper. Set aside.
03 -
In a small mixing bowl, combine the drained tuna, the whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and salt and pepper. Mix thoroughly with a fork until fully combined.
04 -
Form the tuna mixture into small cakes, about 2 inches in diameter. Coat each cake in the panko crumbs, ensuring an even layer.
05 -
Heat a nonstick pan over medium heat and add a drizzle of avocado oil and sesame oil. Fry the tuna cakes for about 2 minutes on each side, or until golden and cooked through.
06 -
Transfer the cooked tuna cakes to a plate. Drizzle with spicy mayo and garnish with sesame seeds and the reserved green onion greens.
# Notes:
01 -
For extra crunch, you can use gluten-free panko or regular panko crumbs.
02 -
Adjust the spiciness of the mayo by adding more or less sriracha, depending on your preference.
03 -
If you’re looking for a lighter option, you can serve these tuna cakes with a side of mixed greens or in a lettuce wrap.