Asian Tuna Cakes & Mayo (Print)
Crunchy tuna patties with Oriental touches, topped with tangy sriracha-lime mayo for a tasty seafood meal.
# Ingredients:
→ Tuna Patties
01 -
2 small cans (142 g each) of white tuna, drained well
02 -
1 egg
03 -
2 garlic cloves, finely minced
04 -
1 tablespoon of soy sauce
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A quarter cup of mayo
06 -
2 finely chopped green onions (keep whites and greens separate)
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2 tablespoons of arrowroot flour (or regular flour)
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Salt and black pepper, add as much as you like
09 -
Half a cup of gluten-free or regular panko crumbs
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Avocado oil for cooking
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Sesame oil for frying
→ Spicy Sauce
12 -
Half a cup of mayo
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Juice squeezed from half a lime
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1 tablespoon of sriracha
15 -
A pinch of salt and some black pepper
# Steps:
01 -
Chop the green onion finely, separating the greens and whites. Save the greens for finishing touches. Set your crumbs aside in a small dish.
02 -
Combine the mayo, lime juice, sriracha, and season with salt and pepper in a bowl. Stir until it’s smooth and creamy, then leave aside.
03 -
Use a small bowl to mix together the tuna, green onion whites, mayo, egg, soy sauce, arrowroot flour, garlic, and a dash of salt and pepper. Use a fork to mix until smooth.
04 -
Using the tuna mix, form small patties that are about 2 inches across. Roll them in the panko crumbs so they're coated evenly.
05 -
Heat up a nonstick pan over medium heat, then add some sesame oil with a splash of avocado oil. Cook the patties for around 2 minutes per side or until golden and crisp.
06 -
Move the patties to a serving plate, drizzle them with the spicy sauce, and sprinkle on sesame seeds and your saved green onion greens.
# Additional Notes:
01 -
For a crunchier texture, choose regular or gluten-free panko crumbs based on what you’ve got.
02 -
Adjust how spicy the sauce is by tweaking the amount of sriracha to match your taste.
03 -
You can swap in lettuce wraps or mixed greens to lighten things up if that’s your vibe.