Savory Asian Tuna Cakes Recipe for Easy Weeknight Dinners

Enjoy this quick and delicious Asian Tuna Cakes Recipe that marries ginger, garlic, and soy sauce for a perfect weeknight dinner.

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Prep Time 15

Cook Time 10

Chilling Time 20

Total Time 45

Servings: 4 cakes

Course: Dinner

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cakes

1 can (12 oz) high-quality canned tuna well-drained
1 large egg lightly beaten
½ cup panko breadcrumbs or gluten-free panko
¼ cup green onions thinly sliced
1 teaspoon garlic minced
1 tablespoon fresh ginger grated
2 tablespoons soy sauce or tamari for gluten-free
1 teaspoon sesame oil use sparingly
to taste none black pepper

For the Aioli

½ cup mayonnaise high-quality
1-2 tablespoons sriracha adjust to taste
½ lime lime juice freshly squeezed

Cooking Oil

2-3 tablespoons vegetable or canola oil for frying

Equipment

skillet
Mixing bowl
Whisk
Spatula
plate

Method

Step-by-Step Instructions

Prepare the aioli by whisking together mayonnaise, sriracha, and lime juice in a small bowl. Cover and refrigerate.
Mix the tuna cakes by flaking the drained tuna in a bowl and adding the egg, breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Mix gently.
Form patties from the mixture, about 1 inch thick, and chill for 15-20 minutes.
Cook the patties in a skillet with hot oil for about 3-4 minutes per side until golden brown and crispy.
Drain the patties on paper towels and serve immediately with the sriracha aioli.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Ensure the tuna is well-drained and consider chilling the patties before frying for better shape and texture.

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