Description
These Asian Tuna Cakes are a quick, flavorful, and easy-to-make meal featuring high-quality canned tuna mixed with fresh green onions, garlic, ginger, and a touch of soy sauce. Pan-fried until golden and crispy, they are served with a creamy, spicy sriracha aioli, making them perfect for a satisfying lunch or dinner.
Ingredients
Scale
Tuna Cakes
- 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)
Sriracha Aioli
- 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
- Prepare the Sriracha Aioli: In a small bowl, whisk together the mayonnaise, sriracha, freshly squeezed lime juice, and optional minced garlic. Cover the bowl and refrigerate this sauce while you prepare the tuna cakes to allow the flavors to meld.
- Mix Tuna Cake Ingredients: In a medium bowl, flake the drained tuna using a fork. Add the lightly beaten egg, panko breadcrumbs, thinly sliced green onions, minced garlic, freshly grated ginger, soy sauce, sesame oil, and black pepper. Carefully mix the ingredients just until combined to avoid making the cakes tough.
- Form Patties: Divide the tuna mixture into 8 equal portions. Shape each portion into patties approximately 1 inch thick. Handle gently to maintain the texture.
- Heat Oil and Fry: In a large skillet, heat the vegetable or canola oil over medium-high heat. Once hot, place the tuna patties carefully into the skillet in a single layer without crowding. Cook each side for 3-4 minutes until golden brown and crispy.
- Drain Excess Oil and Serve: Transfer the cooked tuna cakes onto a paper towel-lined plate to absorb any excess oil. Serve them immediately while hot, accompanied with the prepared creamy sriracha aioli for dipping or spreading.
Notes
- To make this recipe gluten-free, use tamari instead of regular soy sauce and confirm the panko breadcrumbs are gluten-free.
- Do not overmix the tuna mixture to keep the cakes tender.
- Adjust sriracha quantity in the aioli according to your preferred spice level.
- Freshly grated ginger and fresh lime juice brighten the flavor, but can be substituted with ground ginger and bottled lime juice if necessary.
- For a lighter version, you can bake the tuna cakes at 375°F (190°C) for 12-15 minutes, flipping halfway through instead of frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Keywords: Asian tuna cakes, tuna patties, quick tuna recipe, pan-fried tuna cakes, sriracha aioli
