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These crunchy Oriental-style tuna patties turn ordinary canned tuna into a fancy starter or main course with barely any work. The mix of the crunchy outside and tasty inside makes these small patties impossible to resist, while the zingy mayo adds just the right creamy punch to finish each mouthful.
I whipped up these tuna patties the first time when I needed a fast dinner using stuff I already had. Now they're what I cook on busy nights when I want something that seems special without any big prep work.
Ingredients
For the Tuna Patties
- Canned white tuna: forms your protein foundation – grab good quality water packed for nicer taste
- Green onions: bring brightness and light oniony flavor – use white parts in cooking and save green bits for topping
- Egg: acts as the glue that keeps everything stuck together
- Soy sauce: gives that deep savory kick that makes these taste Asian inspired
- Arrowroot powder: keeps the patties together while making them suitable for gluten free folks
- Mayonnaise: adds wetness and flavor so your tuna patties won't dry out
- Garlic: builds flavor base – fresh chopped works way better than powder
- Panko or gluten free crumbs: give that amazing crunchy outside layer
- Avocado oil: handles the hot cooking temp without getting burnt
- Sesame oil: brings that nutty taste – just a tiny bit does the trick
For the Spicy Mayo
- Real mayonnaise: makes up the smooth base – don't cheap out here
- Lime juice: cuts through richness with some tang – squeeze from a real lime
- Sriracha sauce: lets you control how spicy it gets with a touch of sweetness
Step-by-Step Instructions
- Prep Ingredients:
- Cut your green onions to separate the white bottom parts for the mix and save the green tops for sprinkling later. Get your crumbs ready in a flat dish so you can easily roll the patties in them.
- Make Spicy Mayo:
- Mix all the sauce stuff till it's smooth and put it aside while you make the patties. This gives the flavors time to mix better. Try it now and add more of anything if needed so it's just right when you eat.
- Mix Tuna Cake Base:
- Drain the tuna well then gently stir it with the white parts of onions egg soy sauce arrowroot mayo garlic and your seasonings. Mix it enough to blend everything but don't overdo it or they'll get tough.
- Form and Coat Cakes:
- Shape the mix into patties about 2 inches across and half inch thick. Lightly press them into the crumbs so they're covered all over. If your mix has enough moisture the crumbs will stick fine.
- Pan Fry to Perfection:
- Heat your oils in a non-stick pan until you see that shimmery look but no smoke. Put the patties in carefully with space between them. Cook until they're golden brown which takes about 2 minutes each side. Keep an eye on them since they cook fast. You want a nice brown outside with a juicy inside.
- Serve and Garnish:
- Put the cooked patties on plates drizzle lots of the spicy mayo on top and sprinkle with the green onion bits you saved and some sesame seeds if you want. Make it look nice with extra sauce on the side.
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I think the sesame oil really makes this dish special. Just a tiny bit changes these from basic tuna patties into something really tasty with a genuine Asian twist. Even my husband who says he hates canned tuna asks for these for dinner which shows how good cooking can make simple ingredients taste amazing.
Flavor Variations
You can switch up these tuna patties based on what's in your kitchen. Try adding some finely chopped bell pepper for color and a bit of sweetness or swap the green onions for cilantro if that's more your thing. For a Thai twist add a teaspoon of red curry paste and some lime zest. The basic cooking stays the same but these little changes can create totally different flavors to keep things interesting.
Make Ahead and Storage
These tuna patties actually taste better after sitting a bit as the flavors mix more. You can mix everything up to a day before and keep it in the fridge until cooking time. After they're cooked they'll stay good in the fridge for about 3 days. Warm them up in a 350°F oven for around 10 minutes until hot or eat them cold in a salad. The spicy mayo can stay in the fridge by itself for up to a week.
Serving Suggestions
Make a full Asian meal by pairing these tuna patties with cucumber salad dressed with rice vinegar and some steamed rice on the side. If you're watching carbs put them on mixed greens with sliced avocado. They also make great mini burgers when placed on small buns with lettuce tomato and extra spicy mayo. For a fancy party snack serve each patty on a small ceramic spoon with a tiny bit of mayo and one slice of green onion.
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Recipe FAQs
- → Can I make these tuna cakes ahead of time?
You bet! You can mix everything and shape the patties up to a day before. Just wrap them up in the fridge. But add the panko right before cooking so they stay super crispy.
- → What can I substitute for arrowroot powder?
Plain flour, cornstarch, or potato starch all work instead of arrowroot powder. They'll all help your tuna cakes stick together while cooking.
- → How can I make these tuna cakes gluten-free?
Go for gluten-free panko or breadcrumbs for the coating. Also make sure your soy sauce is gluten-free or swap it with tamari, and double-check all packaged stuff doesn't have any gluten in it.
- → What sides pair well with these tuna cakes?
These Asian tuna cakes taste great with cucumber salad, a bowl of rice, quick stir-fried veggies, or just a simple green salad. Want something lighter? Serve them in lettuce leaves or with some pickled veggies.
- → Can I bake these tuna cakes instead of frying?
Sure thing! Pop them in a 375°F oven for about 15-20 minutes, and flip them halfway. Brush some oil on them before baking to help them get crispy. They won't be as crunchy as pan-fried ones but they'll still taste awesome.
- → Can I use fresh tuna instead of canned?
Definitely! Use around 8-10 ounces of cooked fresh tuna. Just cook it until it's barely done, let it cool down, then break it into flakes before mixing it with everything else.