Description

These crispy, golden-brown Asian-style tuna cakes are a quick and satisfying meal packed with bold flavors. Made with pantry-friendly canned tuna and infused with soy sauce, sesame oil, and fresh green onions, they are perfectly complemented by a creamy, zesty sriracha mayo. Whether served as an appetizer, a light lunch, or part of a larger meal, these tuna cakes will quickly become a favorite in your recipe rotation.

Ingredients

For the Tuna Cakes:

2 (142g) cans flaked white tuna, drained
2 green onions, finely chopped (whites for the mixture, greens for garnish)
1 egg
1 tablespoon soy sauce (or tamari/coconut aminos for a soy-free option)
2 tablespoons arrowroot powder (or regular flour)
1/4 cup mayonnaise
2 cloves garlic, minced
Salt and pepper, to taste
1/2 cup 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 tablespoon sriracha sauce
Salt and pepper, to taste

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Instructions

Prep the Ingredients: Finely chop the green onions, separating the white and green parts. Save the greens for garnish.
Set Up the Coating Station: Place the panko crumbs in a small bowl and set aside. In another bowl, whisk together all the spicy mayo ingredients and set aside.
Mix the Tuna Mixture: In a small mixing bowl, combine the drained tuna, chopped green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Mix with a fork until fully combined.
Shape and Coat: Form the mixture into small cakes, about 2 inches in diameter. Coat each tuna cake in the panko crumbs for a crispy finish.
Fry to Crispy Perfection: Heat a nonstick pan over medium heat and add a drizzle of avocado oil and sesame oil. Fry the tuna cakes for about 2 minutes per side, until golden brown and cooked through.
Garnish and Serve: Transfer the cooked tuna cakes to a plate, drizzle with the spicy mayo, and top with sesame seeds and the reserved green onions. Serve immediately and enjoy!

Notes

For a gluten-free option, substitute panko breadcrumbs with crushed rice crackers or gluten-free panko.
To bake instead of frying, place on a parchment-lined baking sheet, spray lightly with oil, and bake at 375°F (190°C) for 12-15 minutes, flipping halfway through.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer, Main Course
Method: Pan-Frying
Cuisine: Asian-Inspired