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Asian-Style Tuna Cakes

Crispy tuna cakes packed with zingy flavors from ginger and garlic, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 cakes
Course: Main Course, Snack
Cuisine: Asian, Fusion
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can tuna, drained
  • 1/2 cup breadcrumbs Can be replaced with crushed rice crackers or panko for extra crunch.
  • 1/4 cup green onions, chopped For garnish and flavor.
  • 1 large egg, beaten
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced Sauté until fragrant for extra flavor boost.
  • 2 tablespoons soy sauce
  • to taste Salt and pepper
Spicy Mayo
  • 1/2 cup mayo Can be replaced with Greek yogurt for a lighter version.
  • 1 tablespoon sriracha
  • 1 tablespoon lime juice

Method
 

Preparation
  1. In a large bowl, combine the drained tuna, breadcrumbs, green onions, beaten egg, minced ginger, minced garlic, soy sauce, and season with salt and pepper.
  2. Form the mixture into small patties.
Cooking
  1. Heat oil in a skillet over medium heat and cook the patties until they turn golden brown on both sides, about 3-4 minutes each side.
Spicy Mayo Preparation
  1. In a separate bowl, mix the mayo, sriracha, and lime juice.
Serving
  1. Serve the tuna cakes warm with the spicy mayo dip on the side.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a skillet for best results.