Tuna Cakes + Spicy Mayo (Printer-Friendly Layout)
Crunchy tuna cakes mixed with bright Asian notes and creamy, zingy mayo make for a fast meal you’ll crave.
# Ingredients You'll Need:
→ Tuna Cakes
01 -
Avocado oil for the pan
02 -
Sesame oil for a hint of flavor
03 -
1/2 cup panko for outside crunch (double-check gluten-free if you're avoiding gluten)
04 -
Salt plus cracked black pepper as you like
05 -
2 garlic cloves, finely chopped
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1/4 cup mayo
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2 tablespoons arrowroot to help hold it together
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1 tablespoon soy sauce
09 -
1 big egg
10 -
2 green onions, minced up, divided green and white
11 -
2 tins flaked white tuna (about 320 g), fully drained
→ Spicy Mayo
12 -
Pinch of salt and black pepper
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1 tablespoon of sriracha
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Juice squeezed from half a lime
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1/2 cup mayonnaise
→ Garnish
16 -
Some sesame seeds
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Chopped green onion tops saved from earlier
# Step-by-Step Instructions:
01 -
Chop up the green onions, putting the tops aside for later. Cut up your garlic and drain off every bit of liquid from the tuna. Get your panko into a flat dish and set it aside.
02 -
Stir together the mayo, sriracha, lime juice, salt, and pepper till it's smooth. Tuck it aside to let those flavors get cozy.
03 -
Get a big bowl and chuck in the tuna, soy sauce, both mayo and garlic, egg, arrowroot, and the chopped white ends of the onion. Add salt and pepper if you want. Give it a good stir so it looks even all over.
04 -
Scoop out the mixture and make 9 cakes, squishing gently to make them about palm-sized. Dab them dry if they’re too wet. Roll each one through your panko until the outsides are covered.
05 -
Set a skillet over medium. Add a splash of avocado oil, plus some sesame oil for flavor. Drop cakes in, cook each side until crispy and brown, about 2 minutes. Work in parts and top off oil if you need.
06 -
Pop the hot cakes onto a dish, spoon the spicy mayo over them, and scatter the onion greens and sesame seeds on top for a fresh crunch.
# Extra Tips and Tricks:
01 -
The drier you get your tuna, the less soggy those cakes will be.
02 -
Go easy or hard on sriracha based on your spice comfort.
03 -
Best eaten hot from the pan while they're nice and crispy.