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Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight! Recipe

Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight! Recipe
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★★★★★

5.3 from 5 reviews

Asian Tuna Cakes with Spicy Mayo are a delicious and flavorful dish combining tender flaked tuna with aromatic green onions, garlic, and a perfect blend of Asian-inspired seasonings. These crispy exterior cakes are pan-fried to golden perfection and paired with a creamy, zesty spicy mayo sauce that adds a delightful kick. Perfect as an appetizer or light meal, this recipe offers a quick, gluten-free option packed with freshness and bold flavors.

Ingredients

Scale

Main Ingredients

  • 2 (142 g) cans flaked white tuna, drained
  • 2 green onions, finely chopped (separate whites and greens)
  • 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

Optional Add-ons

  • Chopped cilantro for a fresh twist
  • Red pepper flakes for an extra kick
  • Chopped bell peppers for added crunch
  • Sesame seeds for garnish

Spicy Mayo

  • ¼ cup mayonnaise
  • 1 tbsp lime juice
  • 1 tsp sriracha sauce (adjust to taste)
  • Pinch of salt and pepper

Instructions

  1. Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Mix everything thoroughly with a fork until well combined and the flavors meld together. Make sure the tuna is well-drained to avoid soggy cakes.
  2. Form the Cakes: Using your hands slightly moistened, form the tuna mixture into patties about 2 inches in diameter and not too thick for even cooking. Coat each patty evenly with gluten-free crumbs or panko crumbs for a crispy texture.
  3. Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add a drizzle of avocado oil and sesame oil. Once hot, carefully place the tuna cakes in the pan without overcrowding. Fry each side for approximately 2 minutes or until golden brown and cooked through. Use a spatula to flip gently to avoid breaking.
  4. Make the Spicy Mayo: While the cakes cook, whisk together mayonnaise, lime juice, sriracha sauce, salt, and pepper in a small bowl until smooth. Adjust sriracha to your desired spice level. Optionally, add garlic powder or sesame seeds for extra flavor.
  5. Serve: Plate the warm tuna cakes garnished with green onion greens, cilantro, or sesame seeds if desired, and serve alongside the spicy mayo dipping sauce. Enjoy immediately for best texture and flavor.

Notes

  • Ensure tuna is thoroughly drained to prevent soggy cakes.
  • Wet hands slightly when forming patties to prevent sticking.
  • Uniform cake size helps even cooking.
  • Cook in batches if needed to avoid overcrowding the pan.
  • Adjust spice in the mayo to taste.
  • Optional add-ons like cilantro and red pepper flakes enhance flavor and presentation.
  • Store leftover spicy mayo in the fridge for up to 3 days.

Nutrition

Keywords: tuna cakes, Asian tuna cakes, spicy mayo, gluten free appetizer, pan-fried fish cakes, healthy seafood recipe

Find it online: https://todayfoodrecipe.com/asian-tuna-cakes-with-spicy-mayo-a-flavorful-delight-recipe/