Description
These Asian-Style Tuna Cakes are crispy on the outside and tender on the inside, infused with sesame oil, green onions, and a kick of sriracha. Served with a creamy and spicy mayo, they make a perfect appetizer or light meal, ready in just 30 minutes.
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 sauce to taste
Instructions
- Prepare the tuna mixture: In a large bowl, combine the drained tuna, panko breadcrumbs, finely chopped green onions, egg, soy sauce, sesame oil, and sriracha sauce. Mix thoroughly until all ingredients are evenly incorporated.
- Form patties: Shape the mixture into small patties approximately 2 inches in diameter, making them easy to fry evenly.
- Heat the oil: In a skillet, heat vegetable oil over medium heat until it shimmers, indicating the oil is hot enough for frying.
- Fry the tuna cakes: Fry the patties in batches to avoid overcrowding the pan. Cook each side for about 3 to 4 minutes until golden brown and crispy on the outside.
- Prepare spicy mayo: While frying, mix mayonnaise with fresh lemon juice and add additional sriracha to taste for a creamy, spicy dipping sauce.
Notes
- Adjust sriracha quantity in both the tuna cakes and spicy mayo according to your preferred spice level.
- Use a non-stick skillet or cast iron pan for best frying results.
- Ensure oil is hot enough before frying to achieve a crispy exterior without absorbing excess oil.
- Serve the tuna cakes immediately while hot and crispy for best texture.
- Can be served with fresh salad or steamed rice for a fuller meal.
