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–+ servings

Asian-Style Tuna Cakes

Delicious and easy-to-make tuna cakes paired with a zesty spicy mayo, perfect for weeknight dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Tuna Cakes
  • 2 cans canned tuna John West brand recommended
  • 1 cup breadcrumbs Homemade or store-bought
  • 1/2 cup green onions, chopped Spring onions can be used as an alternative
  • 1 large egg Bind the mixture together
  • 2 tbsp soy sauce Kikkoman recommended
  • 1 tsp sesame oil For an authentic flavor
  • 1/2 cup bell peppers, diced Red or yellow can be used
  • 1 tsp garlic powder Convenient for flavor
  • to taste salt and pepper To enhance flavor
For the Spicy Mayo
  • 1/2 cup mayonnaise Hellmann’s recommended
  • 1-2 tsp sriracha Adjust according to spice preference

Method
 

Preparation
  1. Drain and rinse the tuna to remove excess salt.
  2. In a large bowl, mix the drained tuna, breadcrumbs, green onions, egg, soy sauce, sesame oil, diced bell peppers, garlic powder, salt, and pepper until combined.
  3. Form the mixture into small patties, about the size of your palm.
Cooking
  1. Heat a non-stick frying pan over medium heat and add a drizzle of oil. Fry the tuna cakes for 4-5 minutes on each side, or until golden brown.
  2. While the cakes are cooking, whisk together the mayonnaise and sriracha in a small bowl for the spicy mayo.
Serving
  1. Serve the tuna cakes on a rustic wooden platter, garnished with extra green onions and a squeeze of lime juice.
  2. Pair with a simple cucumber salad for a refreshing side.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 2gSodium: 800mgFiber: 1gSugar: 2g

Notes

These cakes can be made ahead of time and stored in the fridge for a short period. Perfect to whip up on a busy weeknight!
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