Asian Tuna Cakes
These Asian tuna cakes are crispy on the outside and tender on the inside, bursting with flavor. Perfect as a quick dinner or fun appetizer, serve them with spicy mayo for the ultimate treat.
Ingredients
Main Ingredients
- 2 cans canned tuna Drained
- 4 tablespoons chopped green onions
- 1 cup breadcrumbs Use gluten-free if needed
- 1 large egg
- 2 tablespoons soy sauce
- 1 cup spicy mayo For serving
- 1 teaspoon salt Adjust to taste
- 1 teaspoon pepper Adjust to taste
- Oil for frying Use enough to coat the pan
Instructions
Preparation
- In a bowl, combine canned tuna, chopped green onions, breadcrumbs, egg, soy sauce, salt, and pepper. Mix until well combined.
- Form the mixture into patties.
Cooking
- Heat oil in a skillet over medium heat.
- Fry the patties until golden brown on each side, about 4-5 minutes per side.
Serving
- Serve with spicy mayo for dipping.
Notes
To store, place leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 3 months. Reheat by baking or pan-frying.