Description
These Asian-style tuna cakes are pan-fried to golden perfection and topped with a bold, creamy sriracha-lime mayo. Great for a fast dinner or make-ahead lunch.
Ingredients
2 cans (142 g each) flaked white tuna, drained
2 green onions, finely chopped (whites and greens separated)
1 egg
1 tbsp soy sauce
2 tbsp arrowroot powder or all-purpose flour
¼ cup mayonnaise
2 cloves garlic, minced
Salt and black pepper, to taste
½ cup breadcrumbs (panko or gluten-free)
Avocado oil and sesame oil, for frying
½ cup mayonnaise (for spicy mayo)
Juice from ½ lime
1 tbsp sriracha sauce
Salt and black pepper, to taste
Instructions
1. Slice green onions and separate white and green parts. Set greens aside.
2. Place breadcrumbs in a shallow dish for coating.
3. In a bowl, mix mayo, lime juice, sriracha, salt, and pepper. Refrigerate.
4. In a large bowl, mix tuna, white onions, egg, soy sauce, flour, mayo, garlic, salt, and pepper.
5. Shape into 2-inch patties. Coat each in breadcrumbs.
6. Heat avocado and sesame oil in skillet. Fry cakes 2 minutes per side.
7. Drain on paper towel. Drizzle with spicy mayo and top with green onions.
Notes
Swap flour for arrowroot to make gluten-free.
Adjust spice level in mayo by using more or less sriracha.
Excellent served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 50mg