Name: Asian-Style Tuna Cakes with Spicy Mayo
Ingredients: 2 (142 g) cans flaked white tuna, drained: Acts as the main protein source, providing a rich, savory flavor.; 2 green onions, finely chopped (whites and greens separated): Adds a mild onion flavor and freshness to the dish.; 1 egg: Serves as a binder, helping the cakes hold their shape.; 1 tbsp soy sauce: Introduces umami flavor to enhance the overall taste.; 2 tbsp arrowroot powder (or regular flour): Helps in binding the mixture and provides a slight crispiness.; ¼ cup mayonnaise: Contributes creaminess and richness.; 2 cloves garlic, minced: Imparts a robust flavor that complements the tuna.; Salt and pepper, to taste: Essential for seasoning and enhancing other flavors.; ½ cup gluten-free crumbs or panko crumbs: Provides a crunchy exterior for the cakes.; Avocado oil, for frying: A high-heat oil that is healthy and will give a nice browning.; Sesame oil, for frying: Adds an aromatic depth of flavor.; ½ cup real mayonnaise: Forms the base of the sauce, adding a creamy texture.; Juice from ½ lime: Brightens the sauce with acidity.; 1 tbsp sriracha sauce: Provides a spicy kick that balances the richness of the mayo.; Salt and pepper, to taste: Enhances the flavors of the sauce.

Description

Try Asian-Style Tuna Cakes with spicy mayo: crispy, flavorful patties made with tuna, ginger, and soy sauce. A delicious appetizer or light meal.

Ingredients

Scale

2 (142 g) cans flaked white tuna, drained: Acts as the main protein source, providing a rich, savory flavor.
2 green onions, finely chopped (whites and greens separated): Adds a mild onion flavor and freshness to the dish.
1 egg: Serves as a binder, helping the cakes hold their shape.
1 tbsp soy sauce: Introduces umami flavor to enhance the overall taste.
2 tbsp arrowroot powder (or regular flour): Helps in binding the mixture and provides a slight crispiness.
¼ cup mayonnaise: Contributes creaminess and richness.
2 cloves garlic, minced: Imparts a robust flavor that complements the tuna.
Salt and pepper, to taste: Essential for seasoning and enhancing other flavors.
½ cup gluten-free crumbs or panko crumbs: Provides a crunchy exterior for the cakes.
Avocado oil, for frying: A high-heat oil that is healthy and will give a nice browning.
Sesame oil, for frying: Adds an aromatic depth of flavor.

For the spicy mayo:

½ cup real mayonnaise: Forms the base of the sauce, adding a creamy texture.
Juice from ½ lime: Brightens the sauce with acidity.
1 tbsp sriracha sauce: Provides a spicy kick that balances the richness of the mayo.
Salt and pepper, to taste: Enhances the flavors of the sauce.

Instructions

Prepare Ingredients: 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.
Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper. Taste and adjust as desired. Set aside.
Mix the Tuna Cakes: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, remaining mayonnaise, minced garlic, salt, and pepper. Use a fork to mix thoroughly until the mixture is completely combined.
Form and Coat the Tuna Cakes: Take small portions of the tuna mixture and form them into cakes, approximately 2 inches in diameter. Coat each cake evenly in the panko crumbs to create a crisp exterior.
Cook the Tuna Cakes: Heat a nonstick pan over medium heat. Drizzle in a little avocado oil and sesame oil. Once heated, add the tuna cakes and fry for about 2 minutes on each side or until golden brown and heated through.
Serve: Transfer the cooked tuna cakes to a plate. Drizzle with spicy mayo and garnish with sesame seeds and the reserved green onion greens. Enjoy!