Asian Tuna Cakes
Quick and satisfying Asian tuna cakes packed with flavor and high-quality protein, perfect for busy weeknights or entertaining guests.
Ingredients
For the Tuna Cakes
- 10 oz high-quality canned tuna in water, drained well (Two 5 oz cans)
- 1 large egg, lightly beaten
- 1/2 cup panko breadcrumbs Key for crunch
- 3 pieces green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce (Use tamari for gluten-free)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 2 tbsp vegetable or canola oil (For frying)
For the Sriracha Aioli
- 1/2 cup mayonnaise
- 1-2 tbsp sriracha (Adjust to taste)
- 1 tbsp lime juice (Freshly squeezed is best)
- 1 clove garlic, minced (Optional)
Instructions
Prepare the Aioli
- In a small bowl, whisk together the mayonnaise, sriracha, fresh lime juice, and optional minced garlic. Cover and refrigerate.
Make the Tuna Cakes
- In a medium bowl, flake the well-drained tuna with a fork.
- Add the beaten egg, panko breadcrumbs, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper.
- Mix the ingredients until just combined; avoid overmixing.
- Divide the mixture into 8 equal portions and shape them into patties about 1 inch thick.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Place the tuna cakes in the hot pan and cook for 3-4 minutes per side until golden brown and crispy.
- Transfer the cooked tuna cakes to a paper towel-lined plate to drain excess oil.
- Serve immediately with the creamy sriracha aioli.
Notes
For best results, ensure the tuna is well-drained, and do not overcrowd the pan while frying.