Description
Delightfully Crispy Asian Tuna Cakes with Irresistible Spicy Mayo
Ingredients
- 2 (5 ounce) cans flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 large egg
- 1 tablespoon soy sauce
- 2 tablespoon arrowroot powder or all-purpose flour
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 cup gluten-free crumbs or panko crumbs
- Avocado oil and sesame oil, for frying
Instructions
1. In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until all the ingredients are well incorporated and the mixture is cohesive.
2. Gently form the mixture into 2-inch diameter cakes and coat each one in the gluten-free crumbs or panko crumbs, ensuring an even coverage.
3. Heat a nonstick pan over medium heat and add a combination of avocado oil and sesame oil. Carefully place the coated tuna cakes into the hot oil and fry for about 2 minutes on each side, or until they’re golden brown and crispy.
4. In a small bowl, whisk together mayonnaise, a squeeze of fresh lime juice, a dash of sriracha sauce, and a pinch of salt and pepper to make the spicy mayo dipping sauce.
Notes
Serve as an appetizer or main course. Pair with a fresh salad, steamed vegetables, or rice.
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg