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Tuna Cakes with Spicy Mayo

Tuna Cakes with Spicy Mayo for a Zesty Dinner Twist

Delicious Asian Tuna Cakes with Spicy Mayo, gluten-free and perfect for quick dinners or appetizers.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Asian
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tuna Cakes
  • 2 cans Canned Tuna Choose high-quality, sustainably sourced tuna for better flavor.
  • 4 stalks Green Onions Use the whites for the mixture; substitute with chives if needed.
  • 1 large Egg Opt for a flax egg for a vegan version.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free.
  • 1 tablespoon Arrowroot Powder Cornstarch can also work.
  • 3 tablespoons Mayonnaise Greek yogurt is a healthier alternative.
  • 2 cloves Minced Garlic Adjust quantity based on taste preferences.
  • 1 teaspoon Salt Essential for enhancing flavor.
  • 1 teaspoon Pepper Essential for enhancing flavor.
  • 2 tablespoons Avocado Oil Ideal for frying.
  • 1 teaspoon Sesame Oil Use sparingly for subtle taste.
For the Spicy Mayo
  • 3 tablespoons Mayonnaise Create a creamy base for your sauce.
  • 1 tablespoon Lime Juice Adds brightness.
  • 1 tablespoon Sriracha Adjust the amount to control heat level.
  • 1 teaspoon Salt Season to taste.
  • 1 teaspoon Pepper Season to taste.

Equipment

  • Mixing Bowl
  • Non-stick skillet
  • whisk
  • Plate or Tray

Method
 

Step-by-Step Instructions
  1. In a spacious mixing bowl, combine the drained canned tuna, whites of the chopped green onions, one beaten egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Stir until well incorporated.
  2. Using your hands, take small portions of the tuna mixture and shape them into patties about 2 inches in diameter. Place them on a lined plate or tray.
  3. Heat a non-stick skillet over medium heat and add avocado oil and a splash of sesame oil. Fry the patties for 2–3 minutes on each side until golden brown and crispy.
  4. While the tuna cakes are cooking, prepare the spicy mayo by whisking together mayonnaise, lime juice, sriracha, salt, and pepper in a small bowl.
  5. Once the tuna cakes are ready, transfer them to a warm plate. Drizzle or dollop the spicy mayo over the top or serve it alongside.

Nutrition

Serving: 1cakeCalories: 230kcalCarbohydrates: 10gProtein: 20gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 350mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

For best results, reheat cooked tuna cakes in a skillet over medium heat until heated through, maintaining their crispy texture.

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