Description
These bold Asian-style tuna cakes are a quick, budget-friendly meal made from pantry staples. Crispy on the outside and tender inside, they’re packed with savory umami flavor and paired with a spicy mayo for a creamy, spicy finish.
Ingredients
2 cans (5 oz each) tuna, drained
2 eggs
1/2 cup panko breadcrumbs
2 green onions, chopped
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
1 tsp Sriracha or chili paste
1 tsp fresh ginger, grated (optional)
Salt and pepper to taste
2 tbsp vegetable or avocado oil (for frying)
1/4 cup mayonnaise
1 tsp Sriracha (for spicy mayo)
Instructions
- In a mixing bowl, combine tuna, eggs, breadcrumbs, green onions, garlic, soy sauce, sesame oil, Sriracha, and ginger. Season with salt and pepper.
- Mix thoroughly, then form into 6 small patties.
- Heat oil in a skillet over medium heat. Fry tuna cakes for 3–4 minutes per side until golden and cooked through.
- In a small bowl, mix mayonnaise and Sriracha to create the spicy mayo.
- Serve tuna cakes warm with a drizzle of spicy mayo. Optional: garnish with sesame seeds or chopped cilantro.
Notes
Substitute tuna with canned salmon or shredded chicken.
Use gluten-free breadcrumbs for a gluten-free option.
Add diced bell pepper or carrots for more texture.
Use Greek yogurt for a lighter spicy mayo.
To bake: cook at 400°F for 15–20 minutes, flipping halfway.
Nutrition
- Serving Size: 1 tuna cake with spicy mayo
- Calories: 180
- Sugar: 1g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 11g
- Cholesterol: 75mg
