Asian Tuna Cakes with Spicy Mayo
Crispy Asian Tuna Cakes made with canned tuna, green onions, and soy sauce.Served with creamy spicy mayo for an easy seafood dinner or appetizer.Ready in just 20 minutes and perfect for busy weeknights.
Ingredients
For the Tuna Cakes
- 2 142 g cans flaked white tuna, drained
- 2 green onions finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder or regular flour
- ¼ cup mayonnaise
- 2 cloves garlic minced
- Salt and pepper to taste
- ½ cup gluten-free crumbs or panko crumbs
- Avocado oil for frying
- Sesame oil for frying
For the Spicy Mayo
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 1 –2 tsp sriracha sauce
- Salt and pepper to taste
Instructions
Prepare the Tuna Mixture
- In a large bowl, combine the drained tuna, white parts of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, garlic, salt, and pepper. Mix until fully combined.
Shape the Tuna Cakes
- Form the mixture into small patties about 2 inches wide. Coat each patty evenly with gluten-free crumbs or panko crumbs.
Cook the Asian Tuna Cakes
- Heat a nonstick skillet over medium heat with avocado oil and a small drizzle of sesame oil. Fry the tuna cakes for about 2 minutes per side until golden brown and crispy.
Make the Spicy Mayo
- In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, salt, and pepper until smooth.
Serve
- Garnish with the green onion tops and serve warm with spicy mayo on the side.
Notes
- Serve with steamed rice, cucumber salad, or lettuce wraps.
- You can substitute canned salmon for tuna if preferred.
- Adjust the sriracha level depending on spice preference.