Asian Tuna Cakes with Sriracha Aioli
By Daniel Cho
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Level
Easy
I eat tuna cakes for lunch and dinner instead of tuna sandwiches sometimes․ Make tuna cakes using canned tuna‚ ginger‚ garlic‚ and soy sauce․ Cook the tuna cakes until browned and serve with lime sriracha aioli․ I like the browned edges of tuna cakes․ The four-person recipe takes 25 minutes to prepare․
Drain the tuna completely before mixing it into the other ingredients․ I try to remove as much water from the tuna as possible before mixing it with egg and panko․ Do not overmix; this will make the tuna cakes tough․ Form eight patties that are 1 inch thick․ Cook the patties․
Cook cakes in a skillet over medium-high heat․ Place cakes in hot oil‚ leaving space between cakes to avoid steaming․ Cook cakes until golden brown‚ 3 to 4 minutes on each side․ Remove cakes to a plate lined with paper towels․
Aioli is served in one small dish and stored in the refrigerator while other dishes are being prepared․ I recommend adding 1 tablespoon of sriracha to the aioli recipe for a milder sauce and 2 tablespoons for a hotter sauce․ Adding optional garlic is a good idea for the aioli recipe‚ but I don't leave out lime juice․
Why you'll love this recipe
- Two cans of tuna yield eight patties‚ which can serve four people at lunch or dinner․
- The full recipe‚ including aioli‚ takes 25 minutes․
- Panko and other binding ingredients help hold tuna patties together without overmixing the tuna mixture․
- You can cook in a skillet for crispy edges․ Try the oven or air fryer‚ too․
- The patties would be suitable for a pantry dinner if you have canned tuna available․
Ingredients
- •10 oz high-quality canned tuna in water (drained well, 2 cans)
- •1 large egg (lightly beaten)
- •½ cup panko breadcrumbs
- •3 green onions (thinly sliced)
- •2 cloves garlic (minced)
- •1 tbsp fresh ginger (grated)
- •1 tbsp soy sauce (use tamari for a gluten-free option)
- •1 tsp sesame oil
- •½ tsp black pepper
- •2 tbsp vegetable or canola oil (for frying)
- •½ cup mayonnaise
- •1 tbsp sriracha (1-2 tablespoons, to taste)
- •1 tbsp fresh lime juice
- •1 clove garlic (minced, optional)
Instructions
- 1
Whisk the mayonnaise, sriracha, lime juice, and optional minced garlic in a small bowl. Cover and refrigerate the aioli while you make the tuna cakes.
- 2
Flake the well-drained tuna with a fork in a medium bowl. Add the beaten egg, panko, green onions, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper.
- 3
Mix gently until just combined.
- 4
Divide the mixture into 8 equal portions and shape them into patties about 1-inch thick.
- 5
Heat the vegetable oil in a large skillet over medium-high heat. Add the tuna cakes without crowding the pan and cook for 3-4 minutes per side, until golden brown and crispy.
- 6
Move the cooked tuna cakes to a paper towel-lined plate to drain excess oil. Serve immediately with the sriracha aioli.
FAQ
Nutrition (per serving)
Calories
380
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