Crispy Asian-Style Tuna Cakes with Zesty Spicy Mayo Delight
Enjoy flavorful Asian-Style Tuna Cakes paired with a zesty spicy mayo, perfect for a quick meal or snack.
Equipment
- skillet
- Mixing bowl
- serving plate
Ingredients
For the Tuna Cakes
- 2 cans Canned Tuna Well-drained
- 1 cup Panko Breadcrumbs Can substitute with regular breadcrumbs
- 2 tablespoons Soy Sauce Use low-sodium for a healthier option
- 1 tablespoon Sesame Oil Can substitute with vegetable oil
- 1 tablespoon Ginger Freshly grated or ground ginger
- 2 cloves Garlic Minced, fresh is best
- 1 large Egg Additional egg if mixture is too loose
- 2 tablespoons Green Onions Chopped, can substitute with cilantro or parsley
For the Spicy Mayo
- 1/2 cup Mayonnaise Choose your favorite brand
- 1 tablespoon Sriracha Adjust to suit heat preference
Instructions
Steps to Make Tuna Cakes
- In a medium bowl, mix well-drained canned tuna, panko breadcrumbs, soy sauce, sesame oil, freshly grated ginger, minced garlic, and an egg along with chopped green onions. Blend until thoroughly combined!
- Use your hands to form the mixture into small cakes. If the mixture feels too loose, simply add a bit more panko or another egg to achieve the perfect consistency.
- Heat a bit of oil in a skillet over medium heat. Fry the cakes for about 3-4 minutes on each side until they turn a beautiful golden brown.
- Plate your crispy tuna cakes hot and serve with a side of zesty spicy mayo for dipping. Enjoy the delightful crunch!
Notes
For best results, serve immediately after cooking. Can prepare patties in advance and store in the fridge.