Asian-Style Tuna Cakes

These Asian-Style Tuna Cakes are packed with bold flavors, crispy on the outside, and tender on the inside. Made with canned tuna, fresh herbs, and a delicious soy-ginger sauce, they’re quick, budget-friendly, and perfect for lunch, dinner, or even as an appetizer. Serve them with a side of dipping sauce or over a fresh salad for a light, satisfying meal!

Why You’ll Love These Asian-Style Tuna Cakes

• Quick & Easy: Ready in under 30 minutes!
• Crispy & Flavorful: A perfect balance of crunch and bold Asian flavors.
• Budget-Friendly: Made with simple pantry ingredients.
• Healthy & Protein-Packed: A nutritious, high-protein meal option.

Ingredients for Asian-Style Tuna Cakes

For the Tuna Cakes:

• 2 cans (5 oz each) tuna, drained
• 1/2 cup panko breadcrumbs
• 1 egg
• 1/4 cup green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tsp sriracha (optional, for heat)
• 1/2 tsp black pepper
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 2 tbsp vegetable oil (for frying)

For the Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp sesame oil
• 1/2 tsp grated ginger
• 1/2 tsp sriracha (optional)
• 1 tbsp chopped green onions

Tools You’ll Need

• Mixing bowl
• Skillet or frying pan
• Spatula
• Measuring spoons

How to Make Asian-Style Tuna Cakes

Step 1: Prepare the Tuna Mixture

1. In a large bowl, combine drained tuna, panko breadcrumbs, egg, green onions, soy sauce, sesame oil, ginger, garlic, sriracha, black pepper, cilantro, and lime juice.
2. Mix well until the ingredients come together. If the mixture is too wet, add more breadcrumbs; if too dry, add a little more lime juice.

Step 2: Shape the Tuna Cakes

1. Divide the mixture into 6 equal portions and shape into patties.
2. Place them on a plate and let them rest for 5 minutes to firm up.

Step 3: Cook the Tuna Cakes

1. Heat 2 tbsp vegetable oil in a skillet over medium heat.
2. Fry the tuna cakes for 3-4 minutes per side until golden brown and crispy.
3. Transfer to a paper towel-lined plate to drain excess oil.

Step 4: Make the Dipping Sauce

1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, sriracha, and green onions.

Step 5: Serve and Enjoy

1. Serve the tuna cakes hot with the dipping sauce on the side.
2. Garnish with extra green onions and sesame seeds for added flavor.

Tips for the Best Asian-Style Tuna Cakes

• Use Fresh Ginger & Garlic: For the best, most aromatic flavor.
• Adjust the Heat: Add more or less sriracha based on your spice preference.
• Chill the Mixture: If the mixture is too soft, chill it in the fridge for 10 minutes before shaping.
• Bake Instead of Frying: Bake at 375°F (190°C) for 15-18 minutes, flipping halfway through, for a lighter version.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over medium heat or in the oven at 350°F (175°C) for 5-7 minutes.
• Freeze: Freeze uncooked patties for up to 2 months; cook straight from frozen, adding a couple of extra minutes.

Frequently Asked Questions (FAQ)

Q1: Can I use fresh tuna instead of canned?
Yes! Finely chop cooked tuna or use shredded fresh tuna instead of canned.

Q2: What can I use instead of panko?
Regular breadcrumbs or crushed crackers work as well.

Q3: What should I serve with these tuna cakes?
They pair well with steamed rice, a fresh cucumber salad, or stir-fried veggies.

Conclusion: A Must-Try Quick & Flavorful Dish!

These Asian-Style Tuna Cakes are crispy, flavorful, and incredibly easy to make. Whether you’re looking for a quick lunch, a healthy dinner, or an appetizer with a punch, this recipe is a must-try!

Tried this recipe? Share your photos and let us know how it turned out! 🥢🐟🔥

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Asian-Inspired

Nutritional Information (per tuna cake)
Calories: 180
Protein: 15g
Carbohydrates: 8g
Fat: 10g
Fiber: 1g

Enjoy these crispy, delicious Asian-Style Tuna Cakes with every bite!

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