Description
These Asian-Style Tuna Cakes are a delicious fusion of fresh tuna, savory seasonings, and vibrant Asian flavors. Perfectly crispy on the outside and tender on the inside, these tuna cakes are made with ingredients like ginger, soy sauce, and green onions. Serve them with a tangy dipping sauce or as a meal on their own for a light yet flavorful dish that everyone will love!
Ingredients
Asian-Style Tuna Cakes For the Tuna Cakes:
- 2 cans (5 oz each) tuna in water or oil, drained and flaked
- 1/4 cup breadcrumbs (panko works best for extra crunch)
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely chopped
- 1 teaspoon garlic, minced
- 1/2 teaspoon chili flakes (optional, for heat)
- Salt and pepper to taste
- Vegetable oil for frying
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or brown sugar
- 1 teaspoon fresh ginger, grated
- 1 teaspoon chili paste (optional, for heat)
- 1 tablespoon chopped cilantro or green onions (for garnish)
Instructions
Step 1: Make the Tuna Cake Mixture In a large bowl, combine the flaked tuna, breadcrumbs, mayonnaise, egg, soy sauce, sesame oil, grated ginger, chopped green onions, minced garlic, and chili flakes (if using). Season with salt and pepper to taste. Mix everything together until well combined. If the mixture feels too wet, you can add a little more breadcrumbs until it holds its shape.
Step 2: Form the Tuna Cakes Using your hands, form the tuna mixture into small patties, about 2-3 inches in diameter. You should get about 6-8 cakes depending on the size.
Step 3: Fry the Tuna Cakes Heat about 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the tuna cakes to the skillet, being careful not to overcrowd the pan. Cook for 3-4 minutes per side or until golden brown and crispy. Transfer the cooked tuna cakes to a paper towel-lined plate to drain any excess oil.
Step 4: Make the Dipping Sauce In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and chili paste (if using). Adjust the sweetness or heat level to your liking by adding more honey or chili paste.
Step 5: Serve and Enjoy Serve the crispy tuna cakes with the dipping sauce on the side, garnished with fresh cilantro or extra green onions. Enjoy them with a side of rice, salad, or steamed vegetables.
Notes
- Use Good Quality Tuna: Canned tuna in oil works best for a richer flavor, but tuna in water can be used for a lighter option.
- Don’t Overmix: Mix the ingredients just enough to hold the patties together. Overmixing can make the cakes dense.
- Keep Them Crispy: If you want to keep your cakes crispy, serve them immediately after frying or place them on a wire rack in the oven to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: Asian-Inspired