Description
These Asian-Style Tuna Cakes are crispy on the outside, tender on the inside, and packed with savory flavors enhanced by a spicy mayo dipping sauce. Made with canned tuna, panko breadcrumbs, and a hint of sesame oil, these quick and easy patties make a perfect appetizer or light meal with an Asian-inspired twist.
Ingredients
Scale
Tuna Cakes
- 1 can (5 oz) high-quality canned tuna, drained
- 1 cup panko breadcrumbs
- 2 green onions, finely chopped
- 1 tbsp sesame oil
- 1 large egg
- 1 tbsp low-sodium soy sauce
- 1 tsp sriracha sauce (adjust to taste)
- Vegetable oil for frying
Spicy Mayo
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- Additional sriracha sauce to taste
Instructions
- Mix the tuna cake ingredients: In a large bowl, combine the drained tuna, panko breadcrumbs, finely chopped green onions, egg, low-sodium soy sauce, sesame oil, and 1 teaspoon of sriracha sauce. Mix thoroughly until the ingredients are well incorporated to form a slightly sticky mixture.
- Shape the patties: Using your hands, form the mixture into small patties approximately 2 inches in diameter. This size ensures even cooking and easy handling during frying.
- Heat the oil: Pour vegetable oil into a skillet to cover the bottom and heat it over medium heat until it begins shimmering, indicating it is ready for frying.
- Fry the tuna cakes: Carefully place the patties in the hot oil in batches, making sure not to overcrowd the pan. Cook each side for about 3 to 4 minutes until they are golden brown and crispy on the outside.
- Prepare the spicy mayo: In a small bowl, combine mayonnaise with fresh lemon juice and add additional sriracha sauce to taste. Mix well to create a tangy and spicy dipping sauce.
- Serve: Remove the cooked tuna cakes from the skillet and place them on paper towels to drain excess oil. Serve warm with the spicy mayo for dipping.
Notes
- Use high-quality canned tuna packed in water for best flavor and texture.
- Adjust the amount of sriracha to control the heat level in both the tuna cakes and the spicy mayo.
- Panko breadcrumbs help create a light, crispy exterior; do not substitute with regular breadcrumbs.
- If preferred, you can bake the tuna cakes at 400°F (200°C) for 10-12 minutes, flipping halfway through, for a lower-fat alternative.
- Serve these tuna cakes as an appetizer, snack, or paired with a fresh salad for a light lunch or dinner.
