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Asian Tuna Cakes with Spicy Mayo

Savory Asian Tuna Cakes with Spicy Mayo for Quick Meals

These Asian Tuna Cakes with Spicy Mayo are quick, gluten-free, and packed with flavor, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 40 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 can Canned Tuna Use high-quality, sustainably sourced tuna.
  • 4 pieces Green Onions Chives can be used as a substitute.
  • 1 large Egg Use a flax egg for a vegan version.
  • 2 tablespoons Soy Sauce Opt for gluten-free soy sauce or tamari.
  • 2 tablespoons Arrowroot Powder Cornstarch or potato starch can substitute.
  • 3 tablespoons Mayonnaise Greek yogurt can be used as a lighter alternative.
  • 1 clove Minced Garlic Adjust the amount to suit your taste.
  • 2 tablespoons Avocado Oil Can use coconut oil as an alternative.
  • 1 tablespoon Sesame Oil Adds flavor to the frying process.
For the Spicy Mayo
  • 3 tablespoons Mayonnaise Adjust for desired creaminess.
  • 1 tablespoon Lime Juice Freshly squeezed enhances brightness.
  • 1 teaspoon Sriracha Sauce Adjust according to your spice tolerance.
  • 1 pinch Salt Essential seasoning.
  • 1 pinch Pepper Essential seasoning.

Equipment

  • Mixing Bowl
  • Skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine drained canned tuna, the whites of sliced green onions, an egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix thoroughly until all ingredients are evenly blended.
  2. Shape the tuna mixture into patties, roughly 2 inches in diameter, and arrange them on a plate.
  3. Heat avocado and sesame oil over medium heat in a nonstick skillet until shimmering.
  4. Carefully place the tuna patties into the skillet and fry each cake for about 2-3 minutes until golden-brown.
  5. While the tuna cakes are frying, prepare the spicy mayo by whisking together mayonnaise, lime juice, sriracha, and a pinch of salt and pepper.
  6. Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve hot with the spicy mayo dip.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Leftover cakes can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze them tightly wrapped for up to 2 months.

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