Name: Crispy Asian Style Tuna Cakes to Satisfy Your Cravings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cans Solid white tuna, drained; 1 cup Panko breadcrumbs (Gluten-free if desired); 3 tablespoons Green onions, chopped (Chives or shallots can substitute); 1 medium Red bell pepper, chopped; 2 cloves Garlic, minced; 1 tablespoon Ginger, grated (Freshly grated recommended); 1 large Egg (Can substitute with flax egg for vegan); 2 tablespoons Soy sauce (Tamari for gluten-free); 2 tablespoons Sesame oil (Olive oil can substitute); to taste Salt; to taste Pepper; for frying Vegetable oil (Canola or avocado oil also work); 1/2 cup Mayonnaise (Greek yogurt for a lighter option); 1 tablespoon Sriracha sauce (Adjust according to preferred heat); 1 tablespoon Lime juice (Lemon juice can substitute)

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Asian Style Tuna Cakes are a delightful twist on a classic dish that transforms canned tuna into an extraordinary meal. These crispy cakes are bursting with flavor and can be served with a spicy mayo that’ll wow your taste buds. Perfect for an appetizer or a light meal, they are incredibly easy to prepare and are a fantastic option for any occasion. Let’s dive into how to make these mouthwatering cakes!

Why You’ll Love This Asian Style Tuna Cakes

There are countless reasons to adore these Asian Style Tuna Cakes. First, they’re quick to whip up, taking only about 30 minutes from start to finish. Second, they are packed with protein, making them a healthy option for lunch or dinner. Third, these cakes are versatile; you can customize them with different spices or dips. Fourth, they are gluten-free if you use gluten-free breadcrumbs, catering to various dietary needs. Additionally, you can prepare them ahead of time for meal prep. Finally, they are a great way to make use of pantry staples, such as canned tuna, and they can impress your guests with their unique Asian flavors. You’ll find yourself craving these delicious Asian Tuna Patties regularly!

Ingredients for Asian Style Tuna Cakes

Gather these items:

2 cans Solid white tuna, drained
1 cup Panko breadcrumbs (Gluten-free if desired)
3 tablespoons Green onions, chopped (Chives or shallots can substitute)
1 medium Red bell pepper, chopped
2 cloves Garlic, minced
1 tablespoon Ginger, grated (Freshly grated recommended)
1 large Egg (Can substitute with flax egg for vegan)
2 tablespoons Soy sauce (Tamari for gluten-free)
2 tablespoons Sesame oil (Olive oil can substitute)
to taste Salt
to taste Pepper
for frying Vegetable oil (Canola or avocado oil also work)
1/2 cup Mayonnaise (Greek yogurt for a lighter option)
1 tablespoon Sriracha sauce (Adjust according to preferred heat)
1 tablespoon Lime juice (Lemon juice can substitute)

How to Make Asian Style Tuna Cakes Step-by-Step

Step 1: Gather all your ingredients and prepare them: drain the tuna, chop green onions and red bell pepper, grate ginger, and mince garlic.
Step 2: In a large mixing bowl, combine the drained tuna, panko breadcrumbs, chopped green onions, red bell pepper, minced garlic, and grated ginger. Add the egg, soy sauce, sesame oil, and season with salt and pepper. Stir together until well incorporated.
Step 3: With damp hands, form small portions of the mixture into compact patties, about ½ inch thick, and place on a plate.
Step 4: Heat a skillet over medium heat and add enough vegetable oil to coat the bottom. Wait until the oil shimmers, about 2 minutes.
Step 5: Carefully add the patties to the skillet, ensuring space between them, and fry for 3-4 minutes on one side until golden. Flip and cook the other side for another 3-4 minutes.
Step 6: Transfer the cooked cakes to a plate lined with paper towels to drain excess oil and allow them to firm up for a couple of minutes.
Step 7: In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, and a pinch of salt. Adjust heat to taste.
Step 8: Serve the tuna cakes hot with the spicy mayo on the side and enjoy!

Pro Tips for the Perfect Asian Style Tuna Cakes

Keep these in mind:

Make sure to drain the tuna well to avoid soggy cakes.
Using freshly grated ginger will enhance the flavor significantly.
For a crispier texture, use Panko breadcrumbs.
Adjust the heat of the sriracha in the mayo to suit your taste.
Experiment with adding more vegetables like shredded carrots or peas for added nutrition.

Best Ways to Serve Asian Style Tuna Cakes

These cakes are best served hot and can be enjoyed in various ways. Pair them with a fresh salad for a light meal or serve them as part of a larger appetizer spread. They also make a great filling for a sandwich or a wrap. Consider serving Tuna Cakes with Wasabi Mayo for an extra kick, or enjoy them with Tuna Cakes Served with Soy Dipping Sauce for a traditional touch.

How to Store and Reheat Asian Style Tuna Cakes

To store your leftover Asian Style Tuna Cakes, place them in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat them in a skillet over medium heat for a few minutes on each side until warmed through. This method ensures they remain crispy. For meal prep, you can freeze uncooked patties, separated by parchment paper, and fry them directly from frozen when you’re ready to cook.

Frequently Asked Questions About Asian Style Tuna Cakes

What’s the secret to perfect Asian Style Tuna Cakes?

The key to perfect Asian Style Tuna Cakes lies in the balance of flavors and textures. Ensure your ingredients are fresh and well-drained. The use of Panko breadcrumbs helps create a crispy outer layer while keeping the inside moist. Seasoning properly with soy sauce and spices adds depth.

Can I make Asian Style Tuna Cakes ahead of time?

Absolutely! You can prepare the patties ahead of time and refrigerate them until you’re ready to cook. This makes them a fantastic option for meal prep, allowing you to enjoy homemade meals on busy days.

How do I avoid common mistakes with Asian Style Tuna Cakes?

To avoid common mistakes, ensure that the tuna is well-drained to prevent sogginess. Also, don’t overcrowd the skillet while frying, as this can lead to uneven cooking. Lastly, be sure to season your mixture well to enhance the flavors.

Variations of Asian Style Tuna Cakes You Can Try

For a different twist, consider these variations:

For a spicy kick, add diced jalapeños to the mixture for Spicy Asian Tuna Cakes.
Incorporate herbs like cilantro or basil for a fresh twist.
Try Asian-Inspired Tuna Fritters by adding more vegetables or swapping in different proteins.

No matter how you choose to enjoy them, these Asian Style Tuna Cakes are sure to become a favorite in your household!

Crispy Asian Style Tuna Cakes to Satisfy Your Cravings - Asian Style Tuna Cakes - main visual representation

For more delicious recipes, check out our recipe category!

For a delightful side, consider making Mediterranean Chickpea Salad to complement your tuna cakes!

Crispy Asian Style Tuna Cakes to Satisfy Your Cravings

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Crispy Asian-Style Tuna Cakes with Spicy Mayo to Wow Your Tastebuds

Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Pan-frying
Cuisine: Asian
Diet: Gluten Free

Ingredients

Scale

2 cans Solid white tuna, drained
1 cup Panko breadcrumbs (Gluten-free if desired)
3 tablespoons Green onions, chopped (Chives or shallots can substitute)
1 medium Red bell pepper, chopped
2 cloves Garlic, minced
1 tablespoon Ginger, grated (Freshly grated recommended)
1 large Egg (Can substitute with flax egg for vegan)
2 tablespoons Soy sauce (Tamari for gluten-free)
2 tablespoons Sesame oil (Olive oil can substitute)
to taste Salt
to taste Pepper
for frying Vegetable oil (Canola or avocado oil also work)
1/2 cup Mayonnaise (Greek yogurt for a lighter option)
1 tablespoon Sriracha sauce (Adjust according to preferred heat)
1 tablespoon Lime juice (Lemon juice can substitute)

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Instructions

Gather all your ingredients and prepare them: drain the tuna, chop green onions and red bell pepper, grate ginger, and mince garlic.
In a large mixing bowl, combine the drained tuna, panko breadcrumbs, chopped green onions, red bell pepper, minced garlic, and grated ginger. Add the egg, soy sauce, sesame oil, and season with salt and pepper. Stir together until well incorporated.
With damp hands, form small portions of the mixture into compact patties, about ½ inch thick, and place on a plate.
Heat a skillet over medium heat and add enough vegetable oil to coat the bottom. Wait until the oil shimmers, about 2 minutes.
Carefully add the patties to the skillet, ensuring space between them, and fry for 3-4 minutes on one side until golden. Flip and cook the other side for another 3-4 minutes.
Transfer the cooked cakes to a plate lined with paper towels to drain excess oil and allow them to firm up for a couple of minutes.
In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, and a pinch of salt. Adjust heat to taste.
Serve the tuna cakes hot with the spicy mayo on the side and enjoy!