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Asian-style tuna cakes served on a plate with dipping sauce

Asian-Style Tuna Cakes

These satisfying Asian-Style Tuna Cakes are flavorful, easy to make, and perfect for any occasion, from quick dinners to fancy gatherings.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 cakes
Course: Appetizer, Main Course
Cuisine: American, Asian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the tuna cakes
  • 1 can tuna, drained
  • 1/2 cup breadcrumbs Use any type available
  • 1/4 cup green onions, chopped
  • 1 large egg, beaten
  • 1 tablespoon ginger, minced Essential for flavor
  • 1 tablespoon garlic, minced Essential for flavor
  • 2 tablespoons soy sauce Use gluten-free if needed
  • to taste salt and pepper
For the dipping sauce
  • 1/2 cup mayo
  • 1 tablespoon sriracha Adjust according to spice preference
  • 1 tablespoon lime juice

Method
 

Preparation
  1. In a large bowl, combine the drained tuna, breadcrumbs, green onions, beaten egg, minced ginger, minced garlic, soy sauce, and season with salt and pepper.
  2. Form the mixture into small patties.
Cooking
  1. Heat oil in a skillet over medium heat and cook the patties until golden brown on both sides, about 3-4 minutes each side.
Dipping Sauce
  1. In a separate bowl, mix the mayo, sriracha, and lime juice for a zesty dipping sauce.
Serving
  1. Serve the tuna cakes warm with the spicy mayo dip on the side.

Notes

Store cooked tuna cakes in an airtight container in the fridge for about 3 days. For longer storage, freeze uncooked patties laid out on a parchment-lined tray, then transfer to a zip-top bag. Cook from frozen when ready to eat.