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–+ servings
Asian Tuna Cakes

Crispy Asian Tuna Cakes: A Flavorful, Quick Seafood Delight

Crispy Asian Tuna Cakes are a quick and delicious seafood dish, perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 25 minutes
Servings: 4 cakes
Course: Lunch
Cuisine: Asian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 10 oz high-quality canned tuna in water Use solid white albacore for best results.
  • 1 large egg Lightly beaten.
  • 1/2 cup panko breadcrumbs Substitute with gluten-free panko for a gluten-free version.
  • 3 pieces green onions Thinly sliced.
  • 2 cloves garlic Minced.
  • 1 tablespoon fresh ginger Grated.
  • 1 tablespoon soy sauce Tamari is an excellent gluten-free alternative.
  • 1 teaspoon sesame oil Use olive oil if allergic to sesame.
  • 1/2 teaspoon black pepper Adjust seasoning to taste.
  • 2 tablespoons vegetable or canola oil Ideal for pan-frying.
For the Sriracha Aioli
  • 1/2 cup mayonnaise Forms the creamy base.
  • 1-2 tablespoons sriracha Adjust to taste.
  • 1 tablespoon lime juice Freshly squeezed.
  • 1 clove optional garlic Minced.

Equipment

  • nonstick skillet
  • Mixing bowl
  • Whisk
  • Baking Sheet
  • Parchment Paper
  • Air Fryer

Method
 

Step-by-Step Instructions for Asian Tuna Cakes
  1. In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and minced garlic until smooth. Cover and refrigerate for at least 10 minutes.
  2. In a medium mixing bowl, flake the drained tuna into bite-sized pieces. Add egg, panko, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Gently fold until combined.
  3. Divide the mixture into eight equal portions, shaping each into a round patty about 1 inch thick. Chill in the refrigerator for 15-20 minutes.
  4. Heat oil in a nonstick skillet over medium-high heat. Add the tuna cakes in batches, cooking each side for 3-4 minutes until golden.
  5. For baking, preheat oven to 400°F (200°C). Place patties on a lined baking sheet, spray lightly with oil, and bake for 15-20 minutes, flipping halfway.
  6. Serve the tuna cakes warm with sriracha aioli on the side, garnished with green onions.

Nutrition

Serving: 1cakeCalories: 210kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 6mgCalcium: 2mgIron: 10mg

Notes

Ensure tuna is well-drained for best texture. Refrigerate patties before cooking to improve crispiness.

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