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Asian-Style Tuna Cakes with Spicy Mayo
Alyssa

Asian-Style Tuna Cakes with Spicy Mayo

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

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.
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.

Method
 

  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. 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. 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. 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. 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. 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!