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–+ servings
Asian Tuna Cakes with Spicy Mayo

Savory Asian Tuna Cakes with Spicy Mayo in Just 25 Minutes

Quick and delicious Asian Tuna Cakes with Spicy Mayo, perfect as a gluten-free appetizer!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tuna Cakes
  • 2 cans Canned Tuna High-quality and sustainably sourced
  • 4 stalks Green Onions Whites for cakes, greens for garnish
  • 1 large Egg Or substitute with a flax egg for vegan
  • 2 tablespoons Soy Sauce Tamari for gluten-free option
  • 2 tablespoons Arrowroot Powder Can substitute with cornstarch
  • 1/4 cup Mayonnaise Use homemade or vegan alternative
  • 2 cloves Minced Garlic Adjust according to preference
  • 1 tablespoon Avocado Oil Can be replaced with olive oil
  • 1 tablespoon Sesame Oil Can be replaced with olive oil
  • 1 tablespoon Sriracha Adjust based on desired heat
  • 1 tablespoon Lime Juice Fresh is recommended
  • 1/2 teaspoon Salt Adjust to taste
  • 1/4 teaspoon Pepper Adjust to taste
For the Spicy Mayo
  • 1/4 cup Mayonnaise Use any mayonnaise you love
  • 1 tablespoon Lime Juice Fresh is best
  • 1 tablespoon Sriracha Adjust to desired spice level
  • 1/4 teaspoon Salt To taste
  • 1/4 teaspoon Pepper To taste

Equipment

  • mixing bowl
  • Nonstick skillet
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the drained canned tuna, chopped green onion whites, a beaten egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well incorporated.
  2. Take a portion of the tuna mixture and form it into small patties, about 2 inches in diameter and ½ inch thick. Place on a plate and set aside.
  3. Heat a nonstick skillet over medium heat and add a drizzle of avocado and sesame oil. Once shimmering, carefully place the tuna patties in the pan, cooking for 2–3 minutes on each side until golden brown and crispy.
  4. In a small bowl, whisk together mayonnaise, fresh lime juice, sriracha, and salt and pepper until smooth. Adjust sriracha for desired spiciness.
  5. Arrange the tuna cakes on a serving platter. Drizzle the spicy mayo on top or serve it on the side for dipping, garnished with reserved green onion tops.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 10gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Store leftover cakes in the fridge for up to 3 days or freeze uncooked patties for up to 2 months.

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