Introduction to Asian Tuna Cakes with Spicy Mayo
I understand the challenge of preparing quick but satisfying meals that my family will love. That’s why I’m excited to share my recipe for Asian Tuna Cakes with Spicy Mayo. These tasty little cakes come together in under half an hour, making them perfect for those hectic weeknights. Each bite is a delightful explosion of flavor that will tantalize your taste buds. Plus, they’re versatile enough to please even the pickiest of eaters at your dinner table. So, let’s dive into these delicious Asian-inspired cakes!
Why You’ll Love This Asian Tuna Cakes with Spicy Mayo
These Asian Tuna Cakes with Spicy Mayo are not just quick to prepare; they are packed with bold flavors that both kids and adults adore. In just 23 minutes, you can whip up a satisfying main dish that feels gourmet! Plus, they’re gluten-free, making them a crowd-pleaser for those with dietary restrictions. Trust me, this recipe will become your secret weapon for effortless weeknight dinners!
Ingredients for Asian Tuna Cakes with Spicy Mayo
To create these scrumptious Asian Tuna Cakes with Spicy Mayo, you’ll need a handful of simple yet flavorful ingredients that come together beautifully. Below is a delightful medley of what you’ll require:
- Flaked white tuna: The star of the dish, packed with protein and great flavor. Look for high-quality canned tuna for the best results.
- Green onions: These add a fresh crunch and a slight oniony kick, elevating the overall taste. Remember to separate the white and green parts for added texture.
- Egg: This acts as a binding agent to help keep the cakes together, ensuring they hold their shape while cooking.
- Soy sauce: Just a splash brings a savory umami taste that complements the tuna. Feel free to use a gluten-free variety if needed.
- Arrowroot powder (or regular flour): This helps create the perfect texture for the cakes. Arrowroot is gluten-free, making it an excellent choice for those with dietary concerns.
- Mayonnaise: A creamy addition that enhances flavor and moisture in each cake. Use your favorite brand or even substitute with Greek yogurt for a lighter option.
- Garlic: Minced garlic packs a punch and infuses the cakes with delightful aromatic flavors. Trust me, you can never have too much garlic!
- Salt and pepper: Essential for seasoning, ensuring that all the flavors shine through.
- Gluten-free crumbs or panko crumbs: For that crispy exterior, these crumbs create a delightful crunch. A gluten-free option is available if that’s a need for your household.
- Avocado oil and sesame oil: These are your frying oils. Avocado oil has a high smoke point, and sesame oil adds a unique flavor that screams “Asian cuisine.” Combining both creates the perfect frying environment.
If you’re ready to dive into this recipe, you’ll find the exact quantities for each ingredient at the bottom of the page for easy printing. Happy cooking!
How to Make Asian Tuna Cakes with Spicy Mayo
Ready to whip up these delicious Asian Tuna Cakes with Spicy Mayo? Let’s break it down into easy steps that even the busiest of us can manage. Cooking should be fun, not a chore! Here’s how you can bring these tasty cakes to life:
Prepare the Tuna Mixture
Let’s start by mixing our star ingredient, the tuna. In a large mixing bowl, combine the drained tuna with the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, and minced garlic. That’s a party in a bowl!
Using a fork, gently mix everything until it’s well combined. This will ensure every bite is full of flavor. Make sure not to over-mix; you want to keep some texture! Think of it as a beautiful seafood salad coming together.
Form the Cakes
Now it’s time to shape the patties. With clean hands, take a handful of the mixture and mold it into a patty, about 2 inches in diameter. The key here is to make them evenly sized so they cook at the same rate. It’s like crafting mini tuna burgers!
Next, coat each cake in gluten-free crumbs or panko crumbs. This will create a lovely crispy texture when frying. Press the crumbs gently onto the surface for better adherence—those cakes deserve a good crunch!
Cook the Tuna Cakes
Heat a nonstick pan over medium heat. Add a mix of avocado oil and sesame oil—this combo not only enhances flavor but also gives you that perfect frying temperature.
Once the oil is shimmering, carefully place the patties in the pan, making sure not to crowd them. Fry for about 2 minutes on each side until they are beautifully golden brown. Flip them gently to avoid breaking. Feel free to adjust cooking time based on your preferred level of crispiness!
Make the Spicy Mayo
While those cakes are frying to golden perfection, let’s prepare the spicy mayo! In a small bowl, whisk together mayonnaise, fresh lime juice, sriracha sauce, and a pinch of salt and pepper. This sauce brings a zesty kick that complements the tuna cakes wonderfully.
Don’t be afraid to adjust the amount of sriracha based on your spice tolerance. You want it spicy, but not too spicy—it’s all about balance! This mayo is the icing on the cake, or rather, the sauce on the tuna!
Tips for Success
- Ensure the tuna is well-drained to avoid soggy cakes.
- Chill the formed cakes for 10 minutes before frying; this helps them hold together better.
- Use a mix of oils for frying; the sesame oil adds an authentic flavor.
- Keep a close eye on the cakes while cooking; they can go from golden to burnt quickly!
- Experiment with herbs like cilantro or parsley for an extra flavor boost.
Equipment Needed
- Mixing bowl: A large bowl for combining your ingredients—any bowl will do!
- Fork: Perfect for mixing the tuna mixture and flaking the tuna.
- Nonstick pan: For frying the cakes; a well-seasoned cast iron skillet also works well.
- Spatula: Ideal for flipping the cakes; opt for a wide one to avoid breakage.
- Small bowl: For whisking the spicy mayo together; even a coffee mug will suffice!
Variations
- Sweet Potato Mash: Substitute some of the tuna with mashed sweet potato for a unique twist that adds sweetness and a different texture.
- Spicy Additions: Add minced jalapeños or a sprinkle of red pepper flakes in the tuna mixture for an intensified heat.
- Crumb Choice: Swap out the gluten-free crumbs for crushed rice crackers for a different crispy experience.
- Herb Infusion: Mix in fresh herbs like cilantro or basil for a burst of freshness that complements the tuna flavors beautifully.
- Coconut Crust: For a tropical twist, coat the cakes in shredded coconut for that sweet, chewy texture alongside the crunch.
Serving Suggestions for Asian Tuna Cakes with Spicy Mayo
- Pair the cakes with a vibrant Asian slaw for crunch and freshness.
- Serve alongside steamed jasmine rice drizzled with a little soy sauce.
- Rinse with lime wedges for a bright, zesty finish.
- Complement the meal with a light cucumber salad dressed in rice vinegar.
- Enjoy with a refreshing green tea or crisp white wine to elevate the dining experience.
FAQs about Asian Tuna Cakes with Spicy Mayo
Can I make these Asian Tuna Cakes ahead of time?
Absolutely! You can prepare the tuna mixture and form the cakes a day in advance. Just store them in the fridge, and they’ll be ready to fry when you’re pressed for time in the kitchen.
How do I store leftover tuna cakes?
If you have any leftovers, let them cool completely before transferring them to an airtight container. They can last in the fridge for up to three days. Just reheat them in a skillet or oven to restore their crispiness!
What can I use instead of mayonnaise in the spicy mayo?
If you’re looking for a healthier alternative, try using Greek yogurt! It offers that creamy texture and tanginess without the additional calories of mayonnaise. Mix it with lime and sriracha for a delightful dip!
Can I bake the tuna cakes instead of frying?
Yes, you can bake them! Preheat your oven to 400°F (200°C) and place the cakes on a lined baking sheet. Bake for about 12-15 minutes, flipping halfway through, until they’re golden brown and crispy.
Are there any gluten-free options for this recipe?
<pDefinitely! Use arrowroot powder in place of regular flour, and opt for gluten-free breadcrumbs or panko. This way, everyone can enjoy these Asian Tuna Cakes with Spicy Mayo without concern.
Final Thoughts
These Asian Tuna Cakes with Spicy Mayo bring joy and flavor right to your dinner table. They are more than just a meal; they’re an experience to share with those you love. Imagine gathering around as everyone bites into those crispy cakes, each one filled with the satisfying taste of tuna and the zing of spicy mayo.
I encourage you to try this quick and delicious recipe on a busy night. It’s sure to become a family favorite, creating new memories with every meal. So, roll up your sleeves and enjoy this culinary adventure together!
Print
Asian Tuna Cakes with Spicy Mayo
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Description
Delicious Asian Tuna Cakes served with a spicy mayo for a burst of bold flavor.
Ingredients
- 2 (142 g) cans flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or regular flour)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until well combined.
- Form the Cakes: Shape the mixture into patties, about 2 inches in diameter, and coat each cake in gluten-free crumbs or panko crumbs.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat with avocado oil and sesame oil. Fry the cakes for about 2 minutes on each side until golden brown.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper.
Notes
- Adjust the spiciness of the mayo by varying the amount of sriracha.
- Serve the tuna cakes with a side of lime wedges for added freshness.
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 60 mg
