Description
Quick and zesty Asian Tuna Cakes with Spicy Mayo are perfect for your weeknight dinner craving. Packed with bold flavors and ready in minutes, these crispy cakes deliver a delicious punch that’ll satisfy your hunger.
Ingredients
Scale
Proteins:
- 2 Canned Albacore Tuna
- 2 Large Eggs
Vegetables and Herbs:
- ¼ cup Fresh Cilantro
- ¼ cup Fresh Chives
- 1 Red Bell Pepper
- ½ cup Canned Diced Green Chiles
- 1 Garlic Clove
Dry Goods and Condiments:
- 1 cup Panko Breadcrumbs
- ¼ cup Mayonnaise
- ½ cup Mayonnaise
- 2 tablespoons Lemon Juice
- 1 tablespoon Lemon Juice
- 2 tablespoons Sriracha Sauce
- 1 teaspoon Coarse Salt
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
Instructions
- Whisk ½ cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon lemon juice, 1 minced garlic clove, and 1 teaspoon salt in a small bowl until completely smooth.
- Drain 2 cans of albacore tuna completely and break into small flakes inside a large mixing bowl.
- Add 2 eggs, ¼ cup chopped cilantro, ¼ cup chives, 1 diced red bell pepper, 1 cup panko breadcrumbs, ¼ cup mayonnaise, 2 tablespoons lemon juice, ½ cup green chiles, 1 teaspoon coarse salt, and 1 teaspoon black pepper to the tuna. Gently combine all ingredients without overmixing.
- Scoop a heaping ⅓ cup of tuna mixture and shape into compact, flat cakes using your hands. Press firmly to help them hold together.
- Warm 2 tablespoons olive oil in a non-stick skillet over medium-high heat for 2 minutes until shimmering.
- Carefully place tuna cakes into hot skillet and sear for exactly 3 minutes until golden brown on the first side.
- Reduce heat to medium, flip cakes, and cook for an additional 3-5 minutes until second side turns golden and cakes are heated through.
- Transfer cakes to serving plate and garnish with extra chopped chives. Serve immediately with prepared sriracha aioli for dipping.
Notes
- Use fresh, high-quality canned tuna for the best flavor and texture in your tuna cakes.
- Make sure to drain the tuna completely to prevent soggy cakes that won’t hold their shape.
- Chop your herbs and peppers finely to ensure even distribution throughout the mixture.
- For a gluten-free version, swap panko breadcrumbs with almond flour or gluten-free breadcrumbs.
- If the mixture seems too wet, add a bit more panko to help bind the cakes together.
- Let the formed tuna cakes rest in the refrigerator for 15 minutes before cooking to help them hold their shape.
- For a lighter option, bake the tuna cakes in a 400°F oven for 12-15 minutes instead of pan-frying.
- Prep Time: 15 minutes
- Cook Time: 6-8 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 660 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 105 mg