These Asian-Style Tuna Cakes are flavorful and crispy, featuring flaked white tuna mixed with green onions, garlic, and soy sauce, fried to golden perfection in avocado and sesame oil. Served with a zesty spicy mayo made from mayonnaise, lime juice, and sriracha, they make a perfect appetizer or light meal.
Total Time:25 minutes
Yield:8 servings
Ingredients
Tuna Cakes
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
Spicy Mayo
½ cup mayonnaise
Juice from ½ lime
1 tbsp sriracha sauce
Salt and black pepper, to taste
Instructions
Prepare the tuna mixture: In a large bowl, combine the flaked tuna, finely chopped green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Add breadcrumbs and form cakes: Stir in the breadcrumbs gradually until the mixture holds together but is not too dry. Form the mixture into evenly sized patties, about 8 medium-sized tuna cakes.
Heat the oils: In a large skillet, heat a blend of avocado oil and sesame oil over medium heat until shimmering but not smoking, about 3-4 minutes.
Fry the tuna cakes: Carefully place the tuna cakes in the hot oil. Fry for about 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary. Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil.
Make the spicy mayo: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
Serve: Plate the tuna cakes with a side of spicy mayo for dipping. Garnish with the green onion greens for freshness and extra color.
Notes
Arrowroot powder can be substituted with all-purpose flour if preferred.
For gluten-free option, use gluten-free breadcrumbs.
Adjust the amount of sriracha in the spicy mayo to control spice level.
Use a mix of avocado and sesame oil for both a high smoke point and authentic flavor.
These tuna cakes can be baked at 375°F for 15-20 minutes as a healthier alternative to frying.
Double the spicy mayo recipe to have extra for dipping or sandwiches.
