Asian Tuna Cakes Spicy Mayo (Print-Friendly Version)
Crispy golden tuna cakes with Asian flavors and a zesty spicy mayo dipping sauce – quick, flavorful and satisfying.
# What You Need:
→ Main Ingredients
01 -
2 cans (142g) flaked white tuna, drained
02 -
2 green onions, finely chopped (whites and greens separated)
03 -
1 egg
04 -
1 tbsp soy sauce
05 -
2 tbsp arrowroot powder (or regular flour)
06 -
¼ cup mayonnaise
07 -
2 cloves garlic, minced
08 -
Salt and pepper, to taste
09 -
½ cup gluten-free crumbs or panko crumbs
10 -
Avocado oil, for frying
11 -
Sesame oil, for frying
→ Optional Add-ons
12 -
Chopped cilantro
13 -
Red pepper flakes
14 -
Chopped bell peppers
15 -
Sesame seeds for garnish
→ Spicy Mayo
16 -
Mayonnaise
17 -
Lime juice
18 -
Sriracha sauce
19 -
Salt and pepper
# How to Make It:
01 -
In a mixing bowl, combine the drained tuna, white parts of green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Mix thoroughly with a fork until well combined.
02 -
With slightly dampened hands, form the tuna mixture into uniform patties approximately 2 inches in diameter. Coat each patty thoroughly in gluten-free or panko crumbs.
03 -
Heat avocado oil and sesame oil in a nonstick pan over medium heat. Carefully place tuna cakes in the pan without overcrowding. Fry for approximately 2 minutes per side until golden brown and cooked through.
04 -
In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper until smooth and well-combined.
# Additional Tips:
01 -
Drain tuna thoroughly to prevent soggy cakes
02 -
Wet hands slightly when forming patties to prevent sticking
03 -
Cook in batches if necessary to avoid overcrowding the pan
04 -
Adjust sriracha quantity in mayo according to spice preference