Asian Tuna Cakes Spicy Mayo (Print-Friendly Version)
Golden tuna patties paired with a spicy, creamy mayo offer a delicious fusion with every bite.
# What You’ll Need to Make This:
→ Tuna Cakes
01 -
284 g flaked white tuna (2 cans, drained)
02 -
2 green onions, finely chopped (whites and greens separated)
03 -
1 large egg
04 -
1 tablespoon soy sauce
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2 tablespoons arrowroot powder
06 -
60 ml mayonnaise
07 -
2 cloves garlic, minced
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
60 g gluten-free crumbs or panko crumbs
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Avocado oil, for frying
12 -
Sesame oil, for frying
→ Spicy Mayo
13 -
60 ml mayonnaise
14 -
1 tablespoon lime juice
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1 tablespoon sriracha sauce
16 -
Salt, to taste
17 -
Black pepper, to taste
# How to Prepare:
01 -
In a large mixing bowl, combine drained tuna, green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Mix thoroughly until homogeneous.
02 -
Shape the tuna mixture into patties approximately 5 cm in diameter. Coat each patty evenly with gluten-free crumbs or panko crumbs.
03 -
Heat a nonstick pan over medium heat with avocado oil and a splash of sesame oil. Fry patties for about 2 minutes on each side or until golden brown and heated through.
04 -
In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, salt, and pepper until smooth and creamy.
05 -
Arrange tuna cakes on a serving plate and accompany with a generous spoonful of spicy mayo.
# Extra Tips:
01 -
For optimal flavor and quality, select sustainably sourced tuna.
02 -
For improved shape retention, chill the tuna mixture for 30 minutes before forming into cakes.
03 -
Leftover tuna cakes can be stored in an airtight container in the refrigerator for up to three days.