Asian-Style Tuna Cakes Spicy Mayo (Print-Friendly Version)
Crispy tuna cakes blend Asian flavors with a tangy, spicy mayo for a quick, flavorful meal.
# What You'll Need:
→ Tuna Cakes
01 -
2 cans (approx. 320 g total) flaked white tuna, drained
02 -
2 green onions, finely chopped (white and green parts separated)
03 -
1 large egg
04 -
1 tablespoon soy sauce
05 -
2 tablespoons arrowroot powder
06 -
1/4 cup mayonnaise
07 -
2 cloves garlic, minced
08 -
Salt and freshly ground black pepper, to taste
09 -
1/2 cup panko breadcrumbs (certified gluten-free if required), for coating
10 -
Avocado oil, for frying
11 -
Sesame oil, for frying
→ Spicy Mayo
12 -
1/2 cup mayonnaise
13 -
Juice from 1/2 lime
14 -
1 tablespoon sriracha sauce
15 -
Salt and freshly ground black pepper, to taste
→ Garnish
16 -
Reserved green onion greens, finely sliced
17 -
Sesame seeds
# How to Make It:
01 -
Wash and finely chop the green onions, separating the green tops for garnish. Mince garlic and drain the tuna thoroughly. Place panko crumbs in a shallow bowl for dredging.
02 -
Whisk together mayonnaise, lime juice, sriracha, and a pinch of salt and pepper until smooth. Set aside to allow flavors to develop.
03 -
In a mixing bowl, combine drained tuna, egg, arrowroot powder, white part of green onions, mayonnaise, soy sauce, minced garlic, salt, and pepper. Mix thoroughly until evenly blended.
04 -
Form the mixture into 9 equal cakes, about 5 cm in diameter. Pat cakes gently to remove excess moisture. Coat each cake lightly in prepared panko crumbs, ensuring even coverage.
05 -
Heat a non-stick frying pan over medium heat. Add a thin layer of avocado oil with a dash of sesame oil. When hot, fry tuna cakes for 2 minutes per side or until crisp and golden. Work in batches if necessary, replenishing oil as needed.
06 -
Arrange cooked tuna cakes on a serving plate. Drizzle with spicy mayo. Garnish with reserved green onion greens and sprinkle with sesame seeds for freshness and texture.
# Additional Tips:
01 -
Ensure tuna is well-drained to avoid excess moisture in cakes.
02 -
Adjust sriracha quantity in mayo to control spiciness.
03 -
For best crispness, serve immediately after frying.