Asian Tuna Cakes with Spicy Mayo are a delightful fusion of flavors, combining tender tuna, fresh green onions, and a zesty kick from the spicy mayo, making them perfect for any occasion.
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Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight!
Description
Asian Tuna Cakes with Spicy Mayo are a delightful fusion of flavors, combining tender tuna, fresh green onions, and a zesty kick from the spicy mayo, making them perfect for any occasion.
Ingredients
Scale
- 2(142 g) cans flaked white tuna, drained
- 2green onions, finely chopped (whites and greens separated)
- 1egg
- 1 tbspsoy sauce
- 2 tbsparrowroot powder (or regular flour)
- ¼ cupmayonnaise
- 2cloves garlic, minced
- Salt and pepper, to taste
- ½ cupgluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until well combined.
- Form the Cakes: Shape the mixture into patties, about 2 inches in diameter, and coat each cake in gluten-free crumbs or panko crumbs.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat with avocado oil and sesame oil. Fry the cakes for about 2 minutes on each side until golden brown.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper.
Notes
Use high-quality, sustainably sourced tuna for the best flavor.
Chill the tuna mixture for 30 minutes before forming cakes for better shape retention.
Leftover cakes can be stored in an airtight container in the fridge for up to three days.
Nutrition
- Calories: 250
- Sugar: 1g
- Fat: 15g
- Carbohydrates: 15g
- Protein: 20g
