RecipeCastle

Asian-Style Tuna Cakes with Spicy Mayo

Asian-Style Tuna Cakes with Spicy Mayo

Ingredients

  • 2142 g cans flaked white tuna, drained: Acts as the main protein source, providing a rich, savory flavor.
  • 2green onions (finely chopped (whites and greens separated): Adds a mild onion flavor and freshness to the dish.)
  • 1egg: Serves as a binder (helping the cakes hold their shape.)
  • 1 tbspsoy sauce: Introduces umami flavor to enhance the overall taste.
  • 2 tbsparrowroot powder (or regular flour: Helps in binding the mixture and provides a slight crispiness.)
  • ¼ cupmayonnaise: Contributes creaminess and richness.
  • 2 clovesgarlic (minced: Imparts a robust flavor that complements the tuna.)
  • —Salt and pepper (to taste: Essential for seasoning and enhancing other flavors.)
  • ½ cupgluten-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 cupreal mayonnaise: Forms the base of the sauce (adding a creamy texture.)
  • —Juice from ½ lime: Brightens the sauce with acidity.
  • 1 tbspsriracha sauce: Provides a spicy kick that balances the richness of the mayo.
  • —Salt and pepper (to taste: Enhances the flavors of the sauce.)

Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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!