Description
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!
Ingredients
Scale
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
Instructions
Step 1: Prepare the Tuna Mixture
- 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.
- 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
- Divide the mixture into 6 equal portions and shape into patties.
- Place them on a plate and let them rest for 5 minutes to firm up.
Step 3: Cook the Tuna Cakes
- Heat 2 tbsp vegetable oil in a skillet over medium heat.
- Fry the tuna cakes for 3-4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Make the Dipping Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, sriracha, and green onions.
Step 5: Serve and Enjoy
- Serve the tuna cakes hot with the dipping sauce on the side.
- Garnish with extra green onions and sesame seeds for added flavor.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: Asian-Inspired