Description
These Asian-Style Tuna Cakes are a quick and flavorful dish perfect for a light lunch or appetizer. Combining canned tuna with traditional Asian seasonings like soy sauce and ground ginger, these patties are pan-fried to a golden crisp and served with a creamy, spicy sriracha mayo for an extra kick. Ready in just 20 minutes, they offer a delicious blend of savory and spicy flavors with a satisfying texture.
Ingredients
Main Ingredients
- 2 cans tuna in water, drained (5 oz each)
- 1 large egg
- ¼ cup breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- Salt, to taste
- Black pepper, to taste
- 1-2 tablespoons olive oil (for cooking, optional)
Spicy Mayo Sauce
- 3 tablespoons mayonnaise (45 ml)
- 1 teaspoon sriracha sauce (5 ml, or to taste)
Instructions
- Mix the ingredients: In a bowl, combine the drained tuna, egg, breadcrumbs, soy sauce, ground ginger, salt, and black pepper. Mix well until the mixture holds together and is well combined.
- Form patties: Shape the mixture into small patties, aiming to make between 6 to 8 evenly sized tuna cakes for uniform cooking.
- Cook the patties: Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat. Cook each tuna patty until golden brown on both sides, about 3-4 minutes per side, ensuring they are cooked through and have a crispy exterior.
- Prepare spicy mayo: In a small bowl, mix together the mayonnaise and sriracha sauce until smooth and well combined to create the spicy mayo sauce.
- Serve: Drizzle the spicy mayo over the warm tuna cakes or serve the sauce on the side for dipping. Enjoy immediately for best flavor and texture.
Notes
- You can adjust the amount of sriracha in the spicy mayo to suit your heat preference.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.
- If you prefer a lighter version, cook the patties without oil in a non-stick skillet or bake them in the oven at 375°F (190°C) for about 15 minutes, flipping halfway through.
- These tuna cakes can be served with a side salad or steamed vegetables for a balanced meal.
- Leftovers can be refrigerated for up to 2 days and gently reheated in a skillet for best texture.
