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–+ servings
Patricia Krouse

Asian Tuna Cakes

These Asian Tuna Cakes are savory, tender, and crispy, infused with ginger and green onion, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 cakes
Course: Dinner, Main Course
Cuisine: Asian
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the Tuna Cakes
  • 10 oz high-quality canned tuna in water, drained well (Two 5 oz cans) Use solid white or chunk light for best results.
  • 1 large egg, lightly beaten
  • 1/2 cup panko breadcrumbs Gluten-free option available.
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced Optional garlic for extra flavor.
  • 1 tablespoon fresh ginger, grated Use fresh for the best flavor.
  • 1 tablespoon soy sauce Tamari can be used for gluten-free.
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable or canola oil For frying.
For the Creamy Sriracha Aioli
  • 1/2 cup mayonnaise
  • 1-2 tablespoons sriracha Adjust for spice level.
  • 1 tablespoon lime juice Freshly squeezed is best.
  • 1 clove garlic, minced Optional.

Method
 

Make the Aioli
  1. In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and optional minced garlic. Cover and refrigerate.
Prepare the Tuna Mixture
  1. In a medium bowl, flake the well-drained tuna with a fork. Add the beaten egg, panko breadcrumbs, green onions, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper.
Form the Patties
  1. Mix the ingredients until just combined, avoiding overmixing to keep the cakes tender. Divide the mixture into 8 equal portions and shape them into patties about 1-inch thick.
Cook Until Golden
  1. Heat the vegetable oil in a large skillet over medium-high heat. Place the tuna cakes in the hot pan without crowding. Cook for 3–4 minutes per side until golden brown and crispy.
Drain and Serve
  1. Transfer the cooked tuna cakes to a paper towel-lined plate to drain excess oil. Serve immediately with creamy sriracha aioli.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 6gProtein: 11gFat: 6gSaturated Fat: 1g

Notes

Cool leftovers to room temperature before refrigerating. They can be stored for up to 3 days or flash-frozen for 2 months. Reheat in a skillet to maintain crispness.

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