Name: Asian Tuna Cakes with Spicy Mayo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 3 (5-ounce) cans tuna in water, drained well; 2 large eggs, beaten; ½ cup panko breadcrumbs; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon fresh ginger, grated; 2 garlic cloves, minced; 2 green onions, finely sliced; 2 tablespoons cilantro, chopped (optional); 1 teaspoon sriracha (optional, for extra spice); 2 tablespoons vegetable oil (for frying); ½ cup mayonnaise; 2–3 teaspoons sriracha (adjust to spice level); 1 teaspoon rice vinegar or lime juice; ½ teaspoon sesame oil

Asian Tuna Cakes with Spicy Mayo

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Asian Tuna Cakes with Spicy Mayo offer a delightful fusion of flavors that will tantalize your taste buds. These crispy, golden patties are made with tender tuna, fresh herbs, and aromatic spices, perfectly complemented by a zesty spicy mayo for dipping. Ideal for gatherings, family dinners, or even quick lunches, these cakes are not only delicious but also packed with protein and nutrients. With an easy preparation process that takes just 25 minutes from start to finish, you can whip up this satisfying dish effortlessly. Serve them as an appetizer, a main course with sides, or in a sandwich for a fun twist.

Author: Grace
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Makes approximately 6 cakes 1x
Category: Main
Method: Frying
Cuisine: Asian

Ingredients

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3 (5-ounce) cans tuna in water, drained well
2 large eggs, beaten
½ cup panko breadcrumbs
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
2 green onions, finely sliced
2 tablespoons cilantro, chopped (optional)
1 teaspoon sriracha (optional, for extra spice)
2 tablespoons vegetable oil (for frying)
½ cup mayonnaise
2–3 teaspoons sriracha (adjust to spice level)
1 teaspoon rice vinegar or lime juice
½ teaspoon sesame oil

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Instructions

In a mixing bowl, combine drained tuna, beaten eggs, panko breadcrumbs, soy sauce, sesame oil, grated ginger, minced garlic, green onions, cilantro (if using), and sriracha.
Mix until well combined; adjust panko or egg to achieve the right consistency.
Form the mixture into small patties about 2–3 inches wide.
Heat vegetable oil in a non-stick skillet over medium heat and cook each cake for 3–4 minutes on each side until golden brown.
For the spicy mayo, whisk together mayonnaise, sriracha, rice vinegar or lime juice, and sesame oil in a separate bowl until smooth.
Serve warm with spicy mayo on the side.

Nutrition

Serving Size: 1 serving
Calories: 153
Sugar: 0g
Sodium: 542mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 14g
Cholesterol: 72mg

Find it online: https://tastybygrace.com/asian-tuna-cakes-with-spicy-mayo/