Asian Tuna Cakes with Spicy Mayo: A Deliciously Easy Twist
Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight! This easy recipe pairs savory tuna cakes with a spicy mayo for a delightful meal.
Equipment
- mixing bowl
- Nonstick pan
- Whisk
Ingredients
Tuna Cake Mixture
- 2 cans flaked white tuna drained
- 2 green onions finely chopped (whites and greens separated)
- 1 large egg
- 1 tablespoon soy sauce
- 2 tablespoon arrowroot powder or regular flour
- ¼ cup mayonnaise
- 2 cloves garlic minced
- Salt to taste
- Pepper to taste
- ½ cup gluten-free crumbs or panko crumbs
- Avocado oil for frying
- Sesame oil for frying
Instructions
Preparation
- In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until well combined.
- Shape the mixture into patties, about 2 inches in diameter, and coat each cake in gluten-free crumbs or panko crumbs.
- Heat a nonstick pan over medium heat with avocado oil and sesame oil. Fry the cakes for about 2 minutes on each side until golden brown.
- In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper.
Notes
Use high-quality, sustainably sourced tuna for the best flavor. Chill the tuna mixture for 30 minutes before forming cakes for better shape retention. Leftover cakes can be stored in an airtight container in the fridge for up to three days.
Nutrition
Serving: 1cakeCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 400mgFiber: 1gSugar: 1g
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