Asian-Style Tuna Cakes Mayo (Print Version)
# Ingredients:
→ For the Tuna Cakes
01 -
284 g flaked white tuna, drained
02 -
2 green onions, whites finely chopped and greens reserved for garnish
03 -
1 egg
04 -
1 tbsp soy sauce
05 -
2 tbsp arrowroot powder (or regular flour)
06 -
¼ cup mayonnaise
07 -
2 cloves garlic, minced
08 -
Salt, to taste
09 -
Pepper, to taste
10 -
½ cup gluten-free crumbs or panko crumbs
11 -
Avocado oil, for frying
12 -
Sesame oil, for frying
→ For the Spicy Mayo
13 -
½ cup real mayonnaise
14 -
Juice from ½ lime
15 -
1 tbsp sriracha sauce
16 -
Salt, to taste
17 -
Pepper, to taste
# Instructions:
01 -
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.
02 -
In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and salt and pepper. Set aside.
03 -
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.
04 -
Form the tuna mixture into small cakes, about 2 inches in diameter. Coat each cake in the panko crumbs, ensuring an even layer.
05 -
Heat a nonstick pan over medium heat and add a drizzle of avocado oil and sesame oil. Fry the tuna cakes for about 2 minutes on each side, or until golden and cooked through.
06 -
Transfer the cooked tuna cakes to a plate. Drizzle with spicy mayo and garnish with sesame seeds and the reserved green onion greens.