Description
These Asian-style tuna cakes are a flavorful and healthy twist on the classic seafood patty, combining wild-caught tuna, aromatic green onions, and a blend of savory seasonings. Paired with a zesty spicy mayo, they make a perfect appetizer or light meal that’s gluten-free and packed with protein.
Ingredients
Scale
For the Tuna Cakes:
- 2 cans (142g each) wild flaked white tuna, drained
- 2 green onions (scallions), finely chopped, whites and greens separated
- 1 large egg
- 1 tbsp coconut aminos (or organic soy sauce)
- 2 tbsp arrowroot powder (or regular wheat flour)
- 3 tbsp avocado mayonnaise
- 2 cloves garlic, minced
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/2 cup gluten-free bread crumbs (or panko crumbs)
- Avocado oil, for frying
- Sesame oil, for frying
- Black sesame seeds, for garnishing
For the Spicy Mayo:
- 1/2 cup avocado mayonnaise
- 1/2 lime, juiced
- 1 tbsp sriracha hot sauce
- Pinch of salt and pepper, to taste
Instructions
- Prepare green onions: Wash and finely chop the green onions, separating the white parts from the green tops. Set the greens aside for garnish.
- Set up bread crumbs: Place the gluten-free bread crumbs (or panko) into a small bowl and set aside.
- Make spicy mayo: In a separate small bowl, whisk together avocado mayonnaise, lime juice, sriracha, and a pinch of salt and pepper until smooth. Set aside.
- Mix tuna cake batter: In a medium bowl, combine the drained tuna, white parts of green onions, egg, coconut aminos (or soy sauce), arrowroot powder, avocado mayonnaise, minced garlic, sea salt, and black pepper. Mix thoroughly with a fork until well combined.
- Heat frying oils: Place a nonstick pan over medium heat and add a drizzle of avocado oil along with a splash of sesame oil to warm.
- Form tuna cakes: Shape the tuna mixture into small cakes approximately 2 inches in diameter. Dip each cake into the bread crumbs to coat, noting the mixture will be wet. You should get about 8 cakes.
- Cook tuna cakes: Fry the cakes in the prepared pan for about 2 minutes per side, or until a golden brown crust forms on the outside.
- Serve and garnish: Transfer the tuna cakes to a serving plate, drizzle with the prepared spicy mayo, and sprinkle with black sesame seeds and reserved green onion tops. Enjoy immediately!
Notes
- Use wild-caught tuna for best flavor and quality.
- If gluten-free is not a concern, regular panko breadcrumbs can be used.
- Arrowroot powder works as a great binder and gluten-free thickener but can be substituted with wheat flour if preferred.
- Adjust the amount of sriracha in the spicy mayo to suit your heat preference.
- These tuna cakes can be served with a side salad or steamed vegetables for a complete meal.
- Leftover tuna cakes can be refrigerated for up to 2 days and reheated in a pan to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Pan-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 tuna cake with spicy mayo
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 80 mg
Keywords: tuna cakes, Asian tuna patties, spicy mayo, gluten-free seafood, healthy tuna recipe, pan-fried tuna cakes
