Description
Quick and flavorful Asian tuna cakes paired with a spicy sriracha mayo, perfect for busy weeknights or casual gatherings.
Ingredients
- 10 oz canned tuna in water
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 green onions, chopped
- 1 large egg
- 1 tbsp lime juice
- 1/2 cup mayonnaise
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1/2 tsp black pepper
- 1 tsp sesame oil
- 2 tbsp vegetable or canola oil
- 1/2 cup panko breadcrumbs
Instructions
- Combine the canned tuna, minced garlic, grated ginger, chopped green onions, egg, lime juice, mayonnaise, soy sauce, sriracha, black pepper, and sesame oil in a large mixing bowl. Mix until well combined.
- Fold in the panko breadcrumbs until the mixture is cohesive.
- Shape the mixture into patties, about 2-3 inches in diameter.
- Heat the vegetable or canola oil in a skillet over medium heat.
- Add the tuna patties to the hot oil and cook for about 4-5 minutes on each side or until golden brown and crispy.
- Remove from the skillet and drain on a paper towel.
- Serve warm, topped with additional spicy sriracha mayo if desired.
Notes
Adjust the spice level by varying the amount of sriracha added. These cakes can be baked instead of fried for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian