Description
These Asian-style tuna cakes are packed with flavor and a hint of spice, perfect for a light and satisfying meal. Served with a creamy and zesty spicy mayo, they make a delicious appetizer or main dish.
Ingredients
Units
Scale
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)
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
For the Spicy Mayo:
- 1/2 cup real mayonnaise
- Juice from 1/2 lime
- 1 tbsp sriracha sauce
- Salt and pepper, to taste
Instructions
- Prepare Tuna Cakes: In a bowl, mix tuna, green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, garlic, salt, and pepper. Form into patties and coat with crumbs.
- Fry Tuna Cakes: Heat avocado and sesame oil in a pan. Fry patties until golden brown on both sides.
- Make Spicy Mayo: Mix mayonnaise, lime juice, sriracha, salt, and pepper in a bowl.
Notes
- You can adjust the spice level of the mayo by adding more or less sriracha.
- For a crispy exterior, refrigerate the formed tuna cakes for 30 minutes before frying.
Nutrition
- Serving Size: 1 tuna cake with mayo
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 60 mg