Description
These Asian-Style Tuna Cakes with Spicy Mayo are a quick, flavorful, and easy-to-make appetizer or light meal. Made with canned tuna, seasoned with soy sauce and ginger, and served with a zesty sriracha mayo sauce, they deliver a perfect balance of savory and spicy flavors in just 20 minutes.
Ingredients
Tuna Cakes
- 2 cans tuna in water, drained (5 oz each)
- 1 large egg
- ¼ cup breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- Salt and black pepper, to taste
- 1-2 tablespoons olive oil (for cooking, optional)
Spicy Mayo
- 3 tablespoons mayonnaise (45 ml)
- 1 teaspoon sriracha sauce (5 ml, or to taste)
Instructions
- Mix Ingredients: In a mixing bowl, combine the drained tuna, egg, breadcrumbs, soy sauce, ground ginger, salt, and black pepper. Stir well until the mixture is sticky and holds together.
- Form Patties: Shape the mixture into small patties, aiming for 6 to 8 pieces depending on your preferred size.
- Cook Tuna Cakes: Heat 1-2 tablespoons of olive oil in a skillet over medium heat. Cook each patty until golden brown on both sides, about 3-4 minutes per side.
- Prepare Spicy Mayo: In a small bowl, mix together the mayonnaise and sriracha sauce until well blended to create a spicy dipping sauce.
- Serve: Drizzle the spicy mayo over the warm tuna cakes or serve it on the side for dipping. Enjoy immediately for best flavor and texture.
Notes
- You can adjust the amount of sriracha to control the spice level in the mayo.
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- If you prefer a firmer texture, chill the patty mixture in the refrigerator for 15 minutes before cooking.
- These tuna cakes can also be baked in an oven at 375°F (190°C) for 15-20 minutes if you prefer a lower-fat cooking method.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
