Easy Asian Tuna Cakes with Spicy Sriracha Mayo 5Simple Irresistible Appetizer
Easy Asian Tuna Cakes with Spicy Sriracha Mayo are crispy on the outside, tender inside, and served with a creamy, gently spicy dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 small cakes 1x
Ingredients
2 cans 5 ounces each tuna, drained
1 cup panko breadcrumbs
1 large egg, beaten
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
2 to 3 tablespoons neutral oil for frying
For the Spicy Sriracha Mayo:
1 half cup mayonnaise
1 to 2 tablespoons Sriracha
1 tablespoon fresh lime juice
Instructions
-
Drain tuna thoroughly and place in a bowl. Flake with a fork.
-
Add breadcrumbs, egg, green onions, cilantro, garlic, ginger, soy sauce, and sesame oil. Mix gently.
-
Form mixture into small patties and refrigerate for 15 to 20 minutes.
-
Stir together mayonnaise, Sriracha, and lime juice to make the sauce.
-
Heat oil in a skillet over medium heat.
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Cook tuna cakes for 3 to 4 minutes per side until golden brown.
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Serve warm with Spicy Sriracha Mayo.
Notes
Chill patties before cooking for better structure. Do not overcrowd the pan. Adjust Sriracha for preferred heat level.