Description
These Asian-Style Tuna Cakes are flavorful, crispy patties made with tuna, panko breadcrumbs, and a blend of Asian seasonings. They are pan-fried to golden perfection and served with a zesty, spicy mayo dipping sauce, making them a perfect appetizer or light meal option.
Ingredients
Scale
Tuna Cakes
- 2 cans (5 oz each) tuna in water or oil, drained
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon garlic, minced
- 1 tablespoon green onions, chopped (plus extra for garnish)
- 1 tablespoon cilantro, chopped (optional)
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
Spicy Mayo
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce (adjust for heat preference)
- 1 teaspoon lime juice
- 1 teaspoon soy sauce
- 1/2 teaspoon honey (optional, for a touch of sweetness)
Instructions
- Prepare the Tuna Cakes: In a large bowl, combine the drained tuna, panko breadcrumbs, mayonnaise, egg, soy sauce, sesame oil, grated ginger, minced garlic, green onions, cilantro (if using), lime juice, salt, and pepper. Mix until all ingredients are thoroughly combined and form a consistent mixture.
- Shape the Patties: Using your hands or a cookie scoop, form the mixture into small patties, about 8 to 10 in total depending on your preferred size. Make sure they hold together well to prevent breaking during cooking.
- Heat the Oil: Place a large skillet over medium heat and add the vegetable oil. Allow the oil to heat until shimmering but not smoking, ensuring a crispy exterior when frying.
- Fry the Tuna Cakes: Carefully place the patties in the hot oil in batches to avoid overcrowding the pan. Fry each cake for about 3 to 4 minutes on each side until they become golden brown and crisp. Flip them gently to cook evenly without breaking.
- Drain Excess Oil: Remove the cooked tuna cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil, keeping them crispy.
- Prepare the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, soy sauce, and honey (if using). Adjust the sriracha according to your desired spice level.
- Serve: Arrange the tuna cakes on a serving platter. Drizzle the spicy mayo over the cakes or serve it on the side for dipping. Garnish with additional chopped green onions and lime wedges for freshness and presentation.
- Serving Suggestions: These tuna cakes pair wonderfully with a side of steamed rice, a light fresh salad, or presented as an appetizer for gatherings.
Notes
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Can be made ahead of time and reheated in a skillet or oven for best texture.
- If you prefer baking, cook the patties at 375°F (190°C) on a greased baking sheet for about 15-20 minutes, flipping halfway through.
- Adjust the amount of sriracha in the spicy mayo to suit your heat preference.
- Adding cilantro is optional but adds a fresh herbal note to the tuna cakes.
- Use fresh lime juice for the best flavor impact.
