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Savory Asian Tuna Cakes with Zesty Spicy Mayo

Crispy, golden tuna cakes bursting with flavors of ginger and garlic, complemented by a zesty mayo that packs a playful punch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cakes
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Tuna Cakes
  • 2 cans 2 cans of tuna, drained (about 12 oz total) Use any canned tuna variety.
  • 3 pieces 3 green onions, finely chopped
  • 2 tablespoons 2 tablespoons soy sauce Adjust according to taste.
  • 1 tablespoon 1 tablespoon fresh ginger, minced Fresh ginger enhances flavor.
  • 2 cloves 2 cloves garlic, minced Garlic adds aroma.
  • 1 cup 1 cup bread crumbs Substitute with crushed rice crackers for gluten-free.
  • 2 large 2 large eggs, beaten Acts as a binder.
  • oil for frying Oil for frying (vegetable or canola recommended)
For the Zesty Spicy Mayo
  • 1/2 cup 1/2 cup mayonnaise
  • 1-2 tablespoons 1-2 tablespoons sriracha (adjust to spice preference) Increase or decrease sriracha based on desired heat.
  • 1 tablespoon 1 tablespoon lime juice Fresh lime juice lends zest.

Method
 

Preparation
  1. In a large bowl, combine the drained tuna, chopped green onions, soy sauce, minced ginger, and garlic. Mix until well combined.
  2. Incorporate the bread crumbs and beaten eggs into the mixture. Mix until everything is evenly combined.
  3. Using your hands, shape the mixture into small patties (about 2-3 inches in diameter). The mixture should yield around 8-10 cakes.
Cooking
  1. In a large skillet, heat about 1/4 inch of oil over medium heat. Carefully place the tuna cakes in the skillet and fry for about 3-4 minutes per side, or until golden brown.
  2. Transfer the cooked cakes to a paper towel-lined plate to drain excess oil.
Making the Zesty Spicy Mayo
  1. While the tuna cakes are frying, mix the mayonnaise, sriracha, and lime juice in a small bowl. Adjust the sriracha to your preferred spice level.
Serving
  1. Drizzle the zesty mayo over the tuna cakes or serve it on the side for dipping.

Notes

For added flavor, consider adding a touch of sesame oil or fresh cilantro to the mixture. Store leftovers in an airtight container for up to 3 days. They can also be frozen for longer storage.