Description
Asian-Style Tuna Cakes bring a unique fusion of flavors to your table. With a crispy golden-brown crust and a tender interior, these cakes feature savory tuna enhanced by fragrant ginger, garlic, and a hint of soy sauce. Perfect for a quick weeknight dinner or as a standout appetizer, they’re served with a creamy, spicy mayo that adds an extra layer of deliciousness. This easy recipe is not only healthy but also adaptable, making it a delightful choice for any meal. Enjoy a culinary journey that promises an exciting balance of textures and tastes!
Ingredients
- 1 can canned tuna, drained
- 1 cup breadcrumbs
- 2 green onions, finely chopped
- 1 inch ginger, grated
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha
- 2 tablespoons lime juice
- 1 cup panko breadcrumbs (for coating)
- 1 tablespoon agar powder
Instructions
- In a large bowl, combine drained canned tuna, finely chopped green onions, grated ginger, breadcrumbs, mayonnaise, lime juice, and Sriracha.
- Mix gently until all ingredients are well incorporated but do not overmix to maintain texture.
- Using your hands, scoop out portions of the mixture and form them into patties about 1 inch thick.
- Place formed cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
- Dredge each chilled patty in panko breadcrumbs until fully coated.
- Heat vegetable oil in a non-stick skillet over medium-high heat.
- Carefully add tuna cakes to the skillet without overcrowding.
- Fry until both sides are golden brown and crispy—approximately 3-4 minutes per side.
Notes
Storage: Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the uncooked patties on a baking sheet until firm, then transfer them to a freezer-safe bag and store for up to 3 months. Thaw in the refrigerator before cooking.
Reheating: To reheat cooked tuna cakes, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through and crispy. Alternatively, reheat in a skillet over medium heat for 3-5 minutes per side, adding a little oil if needed to maintain crispiness.
Serving: Serve the Asian-style tuna cakes warm, drizzled with the spicy mayo made from the remaining mayonnaise and Sriracha. Garnish with extra chopped green onions or lime wedges for added flavor and presentation.
Chef’s Tip: For an extra flavor boost, consider adding finely diced vegetables like bell peppers or carrots to the tuna mixture. This not only enhances the taste but also adds color and nutrition to your tuna cakes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Braten
Nutrition
- Calories: 300 kcal
- Sugar: 0
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 0
- Protein: 20g
- Cholesterol: 0