Description
A flavorful delight of Asian Tuna Cakes paired with a spicy mayo sauce.
Ingredients
Scale
- 2 (142 g) cans flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or regular flour)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until well combined.
- Form the Cakes: Shape the mixture into patties, about 2 inches in diameter, and coat each cake in gluten-free crumbs or panko crumbs.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat with avocado oil and sesame oil. Fry the cakes for about 2 minutes on each side until golden brown.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper.
Notes
- For extra flavor, add lime juice to the spicy mayo.
- Ensure the tuna is well-drained to prevent sogginess in the cakes.
- Adjust the number of green onions according to preference.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cake with mayo
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg