Description
Golden-brown tuna cakes with a sesame-soy base and Sriracha aioli, offering a balance of umami, spice, and crunch. Perfect for quick dinners or gatherings, these protein-packed patties are easy to customize and family-friendly.
Ingredients
Canned Tuna (2 cans, 5 oz each, water-packed)
Egg (1 large)
Panko Breadcrumbs (1 cup)
Green Onions (3 stalks, chopped)
Garlic (2 cloves, minced)
Ginger (1 tbsp, grated or minced)
Mayonnaise (1/2 cup)
Sriracha (1 tbsp)
Lime Juice (1 tbsp)
Tamari (1 tbsp)
Sesame Oil (1 tbsp)
Black Pepper (1 tsp)
Canola Oil (2 tbsp, for frying)
Instructions
Prepare the Aioli: Mix mayonnaise, Sriracha, lime juice, and 1 clove minced garlic. Chill for 15 minutes.
Drain Tuna: In a bowl, drain canned tuna and pat dry with paper towels.
Make the Mixture: Add egg, panko, green onions, garlic, ginger, tamari, sesame oil, and black pepper to the tuna. Gently stir to combine.
Shape Patties: Form 8 patties (1 inch thick), wetting hands as needed to prevent sticking.
Cook the Cakes: Heat canola oil in a skillet over medium-high heat. Cook patties 3-4 minutes per side until golden and crisp. Transfer to a lined plate.
Notes
Substitute gluten-free panko for gluten-free diets. Chill the tuna mixture 30 minutes for firmer patties. Serve with aioli for extra flavor. Patties freeze well for up to 2 months.
- Prep Time: 15
- Cook Time: 20
- Category: DINNER
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 patties
- Calories: 260
- Sugar: 1g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg