Description
Indulge in the savory and satisfying flavors of these Asian Tuna Cakes with a creamy, spicy mayo sauce. Perfect as an appetizer or light main course, this 30-minute recipe is sure to become a new family favorite.
Ingredients
– 2 (5 oz) cans tuna, drained and flaked
– 1 cup panko breadcrumbs
– 2 eggs, lightly beaten
– 2 tablespoons mayonnaise
– 2 teaspoons sriracha or other hot sauce
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– 1/4 cup green onions, thinly sliced
– 2 tablespoons cilantro, chopped
– 1 teaspoon garlic powder
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil for frying
for the spicy mayo:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha or other hot sauce
– 1 teaspoon lime juice
Instructions
1. In a large bowl, combine the drained and flaked tuna, panko breadcrumbs, eggs, 2 tablespoons mayonnaise, 2 teaspoons sriracha, soy sauce, sesame oil, green onions, cilantro, garlic powder, ground ginger, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. Form the tuna mixture into 8-10 small patties, about 2-3 inches in diameter and 1/2 inch thick.
3. In a large skillet, heat the 2 tablespoons of vegetable oil over medium heat. Working in batches, fry the tuna cakes for 2-3 minutes per side, or until golden brown and crispy.
4. Drain the fried tuna cakes on a paper towel-lined plate.
5. In a small bowl, whisk together the 1/2 cup mayonnaise, 1 tablespoon sriracha, and 1 teaspoon lime juice for the spicy mayo.
6. Serve the Asian Tuna Cakes warm, drizzled with the spicy mayo sauce. Enjoy!
Notes
These tuna cakes can be made ahead of time and refrigerated until ready to fry. You can also bake them in the oven at 400°F for 15-18 minutes, flipping halfway, instead of frying.
- Prep Time: 15
- Cook Time: 15
- Category: Bites & Finger Foods
- Method: Stovetop
- Cuisine: Asian