Asian-Style Tuna Cakes (Recipe for Printing)

Enjoy Asian-style tuna cakes with spicy mayo, a tasty dish ideal for December meals. Featuring bold flavors like soy, garlic, and sriracha, these crispy cakes save & click.

# What You Need:

→ Tuna Cake Mixture

01 - 2 cans (5 oz each) white tuna, drained and flaked
02 - 2 green onions, finely chopped, whites separated from greens
03 - 1 large egg
04 - 1 tablespoon soy sauce
05 - 2 tablespoons arrowroot powder or all-purpose flour
06 - 2 garlic cloves, minced
07 - 1/4 cup mayonnaise
08 - 1/2 cup breadcrumbs, panko or gluten-free
09 - Kosher salt, to taste
10 - Freshly ground black pepper, to taste

→ For Frying

11 - Avocado oil, as needed
12 - Sesame oil, as needed

→ Spicy Mayo

13 - 1/2 cup mayonnaise
14 - 1 tablespoon sriracha sauce
15 - Juice of 1/2 lime

# How to Make It:

01 - Chop green onions, keeping white and green parts separate. Reserve greens for garnish.
02 - In a large bowl, blend drained and flaked tuna, chopped green onion whites, egg, soy sauce, arrowroot powder or flour, minced garlic, 1/4 cup mayonnaise, kosher salt, and black pepper until cohesive.
03 - Shape the mixture into 2-inch round patties. Arrange breadcrumbs in a shallow dish. Lightly coat each patty in breadcrumbs, pressing to adhere.
04 - Heat a blend of avocado and sesame oil in a nonstick skillet over medium heat. Fry cakes in batches, about 2 minutes per side, until golden and crisp. Avoid crowding the pan for even browning.
05 - In a small bowl, mix 1/2 cup mayonnaise, sriracha, and lime juice until fully combined. Set aside.
06 - Plate tuna cakes hot, garnished with green onion tops. Serve with spicy mayo for dipping or drizzling.

# Extra Tips:

01 - Use high-quality, well-drained tuna for maximum flavor and to prevent sogginess.
02 - Breadcrumb coating creates a crisp crust; for extra crunch, lightly toast breadcrumbs before use.
03 - For best results, cook tuna cakes in batches and wipe skillet between rounds to avoid burning crumbs.
04 - To store, refrigerate cooked cakes up to 3 days. Reheat in a skillet or bake at 375°F (190°C) for 10 minutes.
05 - Adaptable with gluten-free breadcrumbs and almond flour for dietary needs.

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