Description
Deliciously seasoned Asian Tuna Cakes served with a spicy mayo dipping sauce, perfect for a quick meal or appetizer.
Ingredients
Scale
- 284 g flaked white tuna (2 cans, drained)
- 2 green onions, finely chopped (whites and greens separated)
- 1 large egg
- 1 tablespoon soy sauce
- 2 tablespoons arrowroot powder
- 60 ml mayonnaise
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 60 g gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
- For Spicy Mayo: 60 ml mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon sriracha sauce
- Salt, to taste
- Black pepper, to taste
Instructions
- In a large mixing bowl, combine drained tuna, green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Mix thoroughly until homogeneous.
- Shape the tuna mixture into patties approximately 5 cm in diameter. Coat each patty evenly with gluten-free crumbs or panko crumbs.
- Heat a nonstick pan over medium heat with avocado oil and a splash of sesame oil. Fry patties for about 2 minutes on each side or until golden brown and heated through.
- In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, salt, and pepper until smooth and creamy.
- Arrange tuna cakes on a serving plate and accompany with a generous spoonful of spicy mayo.
Notes
- For a spicier version, adjust the amount of sriracha sauce in the spicy mayo.
- This dish can be served as an appetizer or main dish.
- Ensure that the tuna is well-drained to prevent soggy patties.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 80mg