Description
Delectable tuna cakes with a spicy, creamy mayo topping for a delightful Asian twist.
Ingredients
Scale
- 2 (142g) cans flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or flour)
- ¼ cup mayonnaise
- 2 garlic cloves, minced
- Salt and pepper, to taste
- ½ cup gluten-free or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
- For the Spicy Mayo:
- ¼ cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- Salt and pepper, to taste
Instructions
- Begin by taking a large bowl and adding the drained tuna along with the whites of the green onions. Crack in the egg, followed by soy sauce, arrowroot powder, and mayonnaise. Mix in the minced garlic and season the mixture with salt and pepper. Stir the ingredients together thoroughly until they are well combined and the mixture holds together nicely.
- Once your tuna mixture is ready, shape it into small cakes, roughly 2 inches in width. Roll each cake in gluten-free or panko crumbs to create a crispy outer layer. Ensure each patty is entirely coated in crumbs, as this will help give them that delicious crunch when fried.
- Heat a mix of avocado oil and sesame oil in a skillet over medium heat. When the oil is hot, slowly place the tuna cakes into the skillet. Fry each side for about 2 minutes until they are golden brown and crispy. Use a spatula to carefully flip the cakes halfway through, ensuring they cook evenly on both sides.
- Meanwhile, prepare the spicy mayo by stirring together the mayonnaise, sriracha, and lime juice in a small bowl. Adjust the seasoning with salt and pepper to your taste.
- Once your tuna cakes are ready, remove them from the heat and allow any excess oil to drain off. Arrange the cakes on a serving platter, sprinkle the greens of the chopped green onions over the top, and drizzle with the spicy mayo. Enjoy while warm.
Notes
Ensure the tuna is thoroughly drained and adjust the level of sriracha in the mayo for preferred spice levels.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 300 per serving
- Sodium: 450 mg
- Protein: 20 grams