Asian Tuna Cakes with Spicy Mayo (Printable version)
Golden pan-fried tuna cakes with ginger, cilantro, and spicy mayo dipping sauce
# List of ingredients:
→ Tuna Cakes
01 - 2 cans (5 oz each) solid tuna in water, drained
02 - 2 large eggs
03 - 1/3 cup panko breadcrumbs
04 - 2 tablespoons mayonnaise
05 - 2 tablespoons green onions, finely sliced
06 - 1 tablespoon fresh cilantro, chopped
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1 teaspoon fresh ginger, grated
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon ground black pepper
12 - 1/2 small red chili, finely chopped (optional)
13 - 2 tablespoons neutral oil (sunflower or canola) for frying
→ Spicy Mayo
14 - 1/3 cup mayonnaise
15 - 1 to 2 tablespoons Sriracha or other hot sauce, adjusted to taste
16 - 1 teaspoon fresh lemon or lime juice
17 - 1/2 teaspoon soy sauce
# Directions:
01 - In a large mixing bowl, combine the drained tuna, eggs, panko breadcrumbs, mayonnaise, green onions, cilantro, soy sauce, sesame oil, grated ginger, minced garlic, black pepper, and chopped chili. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
02 - Divide the mixture into 8 equal portions and shape each into a patty approximately 2.5 inches wide and 3/4 inch thick. Place on a plate or tray lined with parchment paper.
03 - Heat the neutral oil in a nonstick skillet over medium heat until the oil shimmers and a small drop of water sizzles on contact.
04 - Carefully place the tuna cakes in the hot skillet in batches, avoiding overcrowding. Fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain briefly.
05 - In a small bowl, whisk together the mayonnaise, Sriracha, lemon or lime juice, and soy sauce until smooth and well blended. Adjust the amount of Sriracha to reach your preferred spice level.
06 - Arrange the hot tuna cakes on a serving platter with the spicy mayo alongside for dipping. Garnish with additional sliced green onions or cilantro if desired.
# Expert Advice:
01 -
- They come together in about half an hour which is faster than ordering takeout and honestly more satisfying.
- The spicy mayo is the kind of condiment you will start putting on everything once you taste it.
02 -
- Wet tuna is the number one reason these cakes fall apart in the pan so squeeze every last drop of water out before mixing.
- If the mixture feels too loose to shape adding one more tablespoon of panko will save you without changing the texture.
03 -
- Let the shaped patties rest in the refrigerator for fifteen minutes before frying because cold cakes hold their shape much better in the hot pan.
- The spicy mayo doubles as an incredible spread for sandwiches and wraps so make extra.