Description
Asian‑inspired tuna patties with a creamy, spicy mayo—crispy on the outside, tender on the inside—great as a quick dinner or appetizer.
Ingredients
- 2 (142 g) cans flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or regular flour)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ cup gluten‑free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
Instructions
- In a mixing bowl, combine drained tuna, green onion whites, egg, soy sauce, arrowroot (or flour), mayonnaise, minced garlic, salt and pepper; mix until well combined.
- Form mixture into patties (~2 inches diameter), wetting hands as needed; coat each patty in crumbs or panko.
- Heat a nonstick pan over medium heat with avocado oil and a splash of sesame oil; fry cakes ~2 minutes per side until golden and cooked through.
- In a small bowl, whisk together mayonnaise, lime juice, sriracha, salt and pepper to make spicy mayo; adjust to taste.
- Serve the tuna cakes hot, drizzled with or dipped in the spicy mayo.
Notes
- Use high‑quality, sustainably sourced tuna for best flavor.
- Chill the tuna mixture (15–30 minutes) before forming cakes for better shape.
- Cook the cakes in batches to avoid overcrowding the pan.
- Store leftovers in an airtight container in the fridge up to three days; reheat in oven or skillet to restore crispiness.
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 20 g
