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Asian-style Tuna Cakes with Spicy Mayo Recipe

Asian-style Tuna Cakes with Spicy Mayo Recipe
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★★★★★

4.8 from 16 reviews

These Asian-style tuna cakes are a delicious and healthy twist on the classic seafood patty. Made with wild flaked white tuna, green onions, and a blend of flavorful ingredients, they are pan-fried to a golden crisp and served with a zesty, creamy spicy mayo. Perfect as an appetizer or light meal, these gluten-free and grain-free cakes are packed with protein and vibrant flavors.

Ingredients

Scale

For the Tuna Cakes:

  • 2 cans (142g each) wild flaked white tuna, drained
  • 2 green onions, finely chopped, whites and greens separated
  • 1 egg
  • 1 tbsp coconut aminos (or organic soy sauce)
  • 2 tbsp arrowroot powder (or regular wheat flour)
  • 3 tbsp avocado mayonnaise
  • 2 cloves garlic, minced
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 1/2 cup gluten-free bread crumbs (or panko crumbs)
  • Avocado oil for frying
  • Sesame oil for frying
  • Black sesame seeds for garnishing

For the Spicy Mayo:

  • 1/2 cup avocado mayonnaise
  • 1/2 lime, juiced
  • 1 tbsp sriracha hot sauce
  • Pinch of salt and pepper to taste

Instructions

  1. Prepare Green Onions: Wash and finely chop the green onions, separating the white parts from the green parts. Set the green parts aside for garnish.
  2. Set Up Breading: Place the gluten-free bread crumbs (or panko crumbs) in a small bowl and set aside for coating the cakes later.
  3. Make Spicy Mayo: In a separate small bowl, whisk together avocado mayonnaise, lime juice, sriracha, and a pinch of salt and pepper. Set aside to let the flavors meld.
  4. Mix Tuna Cake Batter: In a mixing bowl, combine the drained tuna, white parts of the green onions, egg, coconut aminos (or soy sauce), arrowroot powder, avocado mayonnaise, minced garlic, sea salt, and black pepper. Mix thoroughly with a fork until all ingredients are well incorporated.
  5. Heat Oils: Warm a nonstick pan over medium heat and add a drizzle of avocado oil along with a small amount of sesame oil, preparing the pan for frying.
  6. Form and Coat Cakes: Using your hands or a spoon, shape the tuna mixture into small cakes approximately 2 inches in diameter. The mixture will be moist. Coat each cake evenly in the bread crumbs and set aside. You should get about 8 cakes.
  7. Fry Tuna Cakes: Carefully place the coated cakes into the hot oil mixture. Fry them for approximately 2 minutes on each side or until they develop a golden brown crust and are heated through.
  8. Serve: Transfer the cooked tuna cakes to a serving plate. Drizzle generously with the prepared spicy mayo, then sprinkle with black sesame seeds and the reserved green parts of the green onions. Serve immediately and enjoy!

Notes

  • Use wild-caught tuna for the best flavor and sustainability.
  • Arrowroot powder provides a gluten-free thickening agent; use wheat flour if gluten is not a concern.
  • Adjust sriracha in the spicy mayo to taste depending on your preferred spice level.
  • For crisper cakes, chill the shaped cakes in the refrigerator for 15 minutes before frying.
  • Sesame oil adds a fragrant depth; if unavailable, pure avocado oil can be used alone.
  • This recipe is naturally gluten-free when using gluten-free bread crumbs and arrowroot powder.

Nutrition

Keywords: Asian tuna cakes, spicy mayo, gluten-free tuna cakes, seafood appetizer, pan-fried tuna patties

Find it online: https://leofoster.com/asian-style-tuna-cakes-with-spicy-mayo-recipe/