Description
These Asian-Style Tuna Cakes are flavorful, crispy on the outside, and tender on the inside, packed with the umami of soy and a hint of spice from sriracha. Perfect as an appetizer or a light main dish, served with a zesty spicy mayo that adds a creamy, tangy kick.
Ingredients
Scale
Tuna Cakes
- 1 can (5 oz) high-quality canned tuna, drained
- 1 cup panko breadcrumbs
- 2 green onions, finely chopped
- 1 tbsp sesame oil
- 1 large egg
- 1 tbsp low-sodium soy sauce
- 1 tsp sriracha sauce (adjust to taste)
- Vegetable oil for frying
Spicy Mayo
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- Additional sriracha to taste
Instructions
- Prepare the Tuna Mixture: In a large bowl, combine the drained tuna, panko breadcrumbs, finely chopped green onions, egg, low-sodium soy sauce, sesame oil, and sriracha sauce. Mix thoroughly until all ingredients are well incorporated, forming a consistent mixture.
- Form Patties: Shape the tuna mixture into small patties about 2 inches in width, ensuring they hold together well for frying.
- Heat Oil: Heat vegetable oil in a skillet over medium heat until it shimmers, indicating it is hot and ready for frying.
- Fry Tuna Cakes: Carefully place the patties in the skillet in batches, frying each side for approximately 3 to 4 minutes or until golden brown and crispy on the outside. Remove and place on paper towels to drain excess oil.
- Make Spicy Mayo: In a small bowl, combine mayonnaise with fresh lemon juice and add additional sriracha sauce to your preferred spiciness. Mix well until smooth.
- Serve: Serve the golden tuna cakes warm paired with the spicy mayo on the side for dipping.
Notes
- For extra crispiness, let the formed patties chill in the refrigerator for 10 minutes before frying.
- Adjust sriracha in both tuna mixture and spicy mayo to control the heat level.
- Use fresh lemon juice for the best tangy flavor in the spicy mayo.
- These can be served as appetizers or a main course with a side salad or steamed rice.
