Ingredients
Scale
- 2 (5 oz) cans of tuna, packed in water, thoroughly drained
- 1/2 cup panko breadcrumbs, plus extra for dredging
- 1 large egg, lightly beaten
- 2 tablespoons low-sodium soy sauce
- 1/4 cup finely chopped scallions (green onions)
- 1 teaspoon grated fresh ginger
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce
Instructions
- Step 1: Prepare the Spicy Mayo by combining the mayonnaise and Sriracha sauce in a small bowl; whisk until smooth and homogeneous, then refrigerate the sauce while you prepare the tuna cakes.
- Step 2: In a medium mixing bowl, combine the drained tuna, panko breadcrumbs, beaten egg, soy sauce, chopped scallions, and grated ginger. Mix gently but thoroughly until all ingredients are incorporated.
- Step 3: Form the mixture into 6 to 8 uniform patties, approximately 3/4 inch thick. Lightly dredge each patty in the extra panko breadcrumbs to create an extra crispy exterior.
- Step 4: Heat 2 tablespoons of neutral oil (like canola or vegetable oil) in a large skillet over medium-high heat. Carefully place the tuna cakes into the hot oil, ensuring you do not overcrowd the pan (work in batches if necessary).
- Step 5: Cook the cakes for 3 to 4 minutes per side until they are deep golden brown and heated completely through. Transfer the cooked cakes to a paper towel-lined plate to drain excess oil.
- Step 6: Serve the Asian Tuna Cakes immediately with a generous dollop or drizzle of the prepared Spicy Mayo.
Notes
- The most crucial step for perfect patties is thoroughly draining the canned tuna; squeeze out every bit of liquid before mixing, otherwise the cakes will be too wet and may fall apart during cooking.
- To prepare ahead, form the patties but do not cook them; store uncooked cakes, tightly covered, in the refrigerator for up to 24 hours, adding 1 minute to the initial cook time.
- Reheat leftover cooked cakes in a toaster oven or standard oven set to 350°F (175°C) for about 8 minutes until warmed through, which helps maintain the essential crispy panko exterior.
- For a complete light meal, serve the tuna cakes atop a bed of fresh mixed greens tossed in a light rice vinegar dressing or alongside a quick cucumber salad to balance the richness of the spicy mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American