Asian-Style Tuna Cakes with Spicy Mayo Recipe
Crispy, savory tuna patties infused with ginger, garlic, and soy, served with a zesty sriracha mayo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Asian-Fusion
Ingredients
10 oz canned tuna, drained
1/2 cup panko breadcrumbs
2 green onions, sliced
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 egg, beaten
1 tbsp soy sauce
1 tsp toasted sesame oil
2 tbsp fresh cilantro, chopped
1/2 cup mayonnaise
1 tbsp sriracha sauce
1 tbsp fresh lime juice
Instructions
1. Drain tuna and flake in a bowl.
2. Mix tuna with onions, ginger, garlic, soy, sesame oil, and cilantro.
3. Add egg and half the panko; form into 8 patties.
4. Coat patties in remaining panko.
5. Pan-fry in oil over medium heat for 3-4 mins per side.
6. Whisk mayo, sriracha, and lime juice for sauce.
7. Serve cakes hot with a drizzle of spicy mayo.
Notes
Use gluten-free panko for a GF version.
Add finely diced peppers for extra crunch.
Store leftovers in fridge for up to 3 days.