Name: Asian Tuna Cakes with Spicy Sriracha Aioli Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 10 oz high-quality canned tuna in water, drained well (Two 5 oz cans); 1 large egg, lightly beaten; 1/2 cup panko breadcrumbs; 3 green onions, thinly sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon soy sauce (Use tamari for a gluten-free option); 1 teaspoon sesame oil; 1/2 teaspoon black pepper; 2 tablespoons vegetable or canola oil (For frying); 1/2 cup mayonnaise; 1-2 tablespoons sriracha (Adjust to your preferred spice level); 1 tablespoon lime juice (Freshly squeezed is best); 1 clove garlic, minced (Optional)

Introduction

These Asian Tuna Cakes are a quick and flavorful way to enjoy a seafood meal that’s both satisfying and easy to prepare. Crispy on the outside and tender inside, they come with a spicy sriracha aioli that adds the perfect kick. Ready in just 25 minutes, they make a great lunch or dinner option for four.

A white plate holds a stack of six golden-brown, crispy patties with a slightly rough texture and dark, well-fried edges. Each patty is topped with a swirl of bright orange creamy sauce that looks smooth and rich, sprinkled with white and black sesame seeds. Fresh, chopped green onions with a vibrant green color are scattered both on top of the sauce and around the patties on the plate. The plate sits on a white marbled surface, and the light shines softly on the crispy textures and fresh garnishes, making the colors pop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz high-quality canned tuna in water, drained well (Two 5 oz cans)

1 large egg, lightly beaten

1/2 cup panko breadcrumbs

3 green onions, thinly sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon soy sauce (Use tamari for a gluten-free option)

1 teaspoon sesame oil

1/2 teaspoon black pepper

2 tablespoons vegetable or canola oil (For frying)

1/2 cup mayonnaise

1-2 tablespoons sriracha (Adjust to your preferred spice level)

1 tablespoon lime juice (Freshly squeezed is best)

1 clove garlic, minced (Optional)

Instructions

Step 1: In a small bowl, whisk together the mayonnaise, sriracha, fresh lime juice, and optional minced garlic. Cover and refrigerate while you prepare the tuna cakes.

Step 2: In a medium bowl, flake the well-drained tuna with a fork. Add the beaten egg, panko breadcrumbs, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper.

Step 3: Carefully mix the ingredients until just combined. Do not overmix, as this can make the cakes tough.

Step 4: Divide the mixture into 8 equal portions and shape them into patties about 1-inch thick.

Step 5: Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the tuna cakes in the hot pan, ensuring not to crowd them. Cook for 3-4 minutes per side, until they are golden brown and crispy.

Step 6: Transfer the cooked tuna cakes to a paper towel-lined plate to drain any excess oil. Serve immediately with the creamy sriracha aioli.

Tips & Variations

For a gluten-free version, substitute tamari for soy sauce and use gluten-free panko breadcrumbs or crushed rice crackers.

Adjust the sriracha amount in the aioli to match your preferred spice level, or omit it for a mild dip.

Gently folding the mixture preserves the cakes’ tender texture, so avoid overmixing.

Serve with a side salad or steamed veggies for a balanced meal.

FAQs

Can I use fresh tuna instead of canned tuna?

While fresh tuna can be used, this recipe is designed for canned tuna for convenience and texture. If using fresh tuna, cook and flake it before mixing with the other ingredients.

How do I prevent the tuna cakes from falling apart?

Make sure to drain the tuna well and use the egg and breadcrumbs as binding agents. Also, avoid overcrowding the pan while frying to ensure they hold their shape and cook evenly.