Asian-Style Tuna Cakes with Spicy Mayo
This recipe is a new favorite in our house! Packed with protein, full of flavor, and quick to make. These gluten-free tuna cakes feature green onion, garlic, soy sauce, and a crispy finish thanks to panko crumbs. Served with a sriracha-lime mayo, they’re the perfect balance of nourishing and delicious.
Fueling my body with protein has been a game-changer for energy and focus—and these tuna cakes make it easy and tasty.
Ingredients
Tuna Cakes
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2 (142 g) cans flaked white tuna, drained
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2 green onions, finely chopped (whites and greens separated)
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1 egg
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1 tbsp soy sauce
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2 tbsp arrowroot powder (or regular flour)
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¼ cup mayonnaise
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2 cloves garlic, minced
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Salt and pepper, to taste
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½ cup gluten-free crumbs or panko crumbs
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Avocado oil, for frying
Spicy Mayo
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½ cup real mayonnaise
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Juice from ½ lime
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1 tbsp sriracha sauce
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Salt and Pepper to taste
Instructions
Prepare Ingredients: Wash and finely chop the green onions, separating the white parts from the greens. Set the greens aside for garnish. Add the crumbs to a small bowl and set aside.
Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and salt and pepper. Set aside.
Mix the Tuna Cakes: In a small mixing bowl, combine the drained tuna, the whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and salt and pepper. Mix thoroughly with a fork until fully combined.
Form and Coat the Tuna Cakes: Form the tuna mixture into small cakes, about 2 inches in diameter. Coat each cake in the panko crumbs, ensuring an even layer.
Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add avocado oil. Fry the tuna cakes for about 2 minutes on each side, or until golden and cooked through.
Serve: Transfer the cooked tuna cakes to a plate. Drizzle with spicy mayo and garnish with sesame seeds and the reserved green onion greens.
NOTE: For extra crunch, you can use gluten-free panko or regular panko crumbs.
Recipe Source
