Description
Asian Tuna Cakes with Spicy Mayo are a delightful fusion of flavors that will impress your family and friends. Crispy on the outside and bursting with savory tuna, these cakes are seasoned with zesty spices and paired with a creamy spicy mayo for the ultimate taste experience. Perfect as appetizers or main dishes, they’re versatile enough for any occasion—from casual weeknight dinners to lively gatherings.
Ingredients
Scale
- 2 cans (5 oz each) high-quality canned tuna, drained
- 1 cup panko breadcrumbs
- ¼ cup green onions, chopped
- 1 tbsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp Sriracha sauce (adjust to taste)
- ¼ cup mayonnaise
- 1 tsp sesame oil
- 1 tbsp lemon juice
Instructions
- In a large bowl, combine drained tuna, panko breadcrumbs, green onions, ginger, soy sauce, Sriracha, mayonnaise, sesame oil, and lemon juice. Mix until well blended.
- Shape the mixture into small patties about 3 inches wide.
- Heat oil in a skillet over medium-high heat.
- Cook patties in the skillet until golden brown on both sides, about 3-4 minutes per side.
- For the spicy mayo, mix mayonnaise with Sriracha in a small bowl until combined.
- Serve hot with spicy mayo drizzled on top or alongside for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cake (60g)
- Calories: 140
- Sugar: 1g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Chill patties for about 15 minutes before frying to help them hold together. Substitute canned tuna with salmon for a different flavor profile. Store leftovers in an airtight container for up to three days; reheat in a skillet.