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These crunchy Asian-inspired tuna patties turn ordinary canned tuna into a fancy starter or main course with hardly any work. You'll fall in love with how the crunchy outside meets the tasty inside, and the creamy spicy mayo finishes off each mouthful perfectly.
I came up with these tuna patties one night when I needed to throw dinner together from whatever was in my cupboard. They've now become what I cook on busy weeknights when I want something special without any fuss.
Ingredients
For the Tuna Patties
- Canned white tuna: forms your protein foundation - grab water-packed for better taste
- Green onions: bring a nice light flavor with the white parts for cooking and green tops for finishing
- Egg: acts as the glue that keeps everything stuck together
- Soy sauce: gives that deep savory kick that makes these taste Asian-inspired
- Arrowroot powder: thickens and binds while keeping everything gluten-free if you want
- Mayonnaise: keeps the patties juicy and stops them from drying out
- Garlic: builds flavor from the ground up - freshly chopped works best
- Panko or gluten free crumbs: give that amazing crunch everyone loves
- Avocado oil: handles the hot cooking temps without smoking
- Sesame oil: brings that nutty flavor punch - just a little goes a long way
For the Spicy Mayo
- Real mayonnaise: makes the creamy base - don't skimp here
- Lime juice: cuts through richness with a zingy tang - squeeze a fresh one
- Sriracha sauce: lets you control how spicy you want it with a touch of sweetness
Step-by-Step Instructions
- Prep Ingredients:
- Cut your green onions keeping whites separate from greens. The white parts go in your mix while the green bits will make things pretty at the end. Put your crumbs in a flat dish so they're ready for coating.
- Make Spicy Mayo:
- Mix up all your sauce stuff until it's smooth, then put it aside so the flavors can get friendly while you work on the patties. Give it a taste now and fix the seasoning so it's just right when you serve.
- Mix Tuna Cake Base:
- Drain your tuna well then mix it with the white parts of onions, egg, soy sauce, arrowroot, mayo, garlic and seasonings. Be thorough but gentle - you want everything mixed without making it tough.
- Form and Coat Cakes:
- Shape your mix into patties about 2 inches across and half inch thick. Press them into the crumbs making sure they're covered all over. If your mix has the right wetness, the crumbs will stick without trouble.
- Pan Fry to Perfection:
- Get your oils hot in a non-stick pan until they shimmer but don't smoke. Put your patties in carefully, leaving room between them. Cook until they turn golden brown, about 2 minutes each side. Keep an eye on them since they cook fast. You want a nice brown outside and moist inside.
- Serve and Garnish:
- Put your cooked patties on plates, drizzle that yummy spicy mayo over the top and sprinkle with the green onion bits you saved. Throw on some sesame seeds if you want. Make it look pretty and put extra sauce on the side.
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The tiny bit of sesame oil is what makes this recipe shine. Just that small splash turns plain tuna patties into something really special with true Asian flavor. Even my husband, who swears he hates canned tuna, asks for these for dinner - showing how good cooking can make simple ingredients taste amazing.
Flavor Variations
You can easily switch things up with these tuna patties based on what's in your kitchen. Try adding some finely chopped bell pepper for color and a touch of sweetness, or swap green onions for cilantro if that's more your thing. Want a Thai twist? Mix in a teaspoon of red curry paste and some lime zest. The basic cooking stays the same, but these little changes create totally different flavors to keep things interesting.
Make Ahead and Storage
These tuna cakes actually taste better after sitting a bit as the flavors blend together. You can mix everything up to 24 hours before cooking and keep it in the fridge. After they're cooked, they'll stay good in the fridge for about 3 days. Warm them up in a 350°F oven for around 10 minutes until hot, or eat them cold on a salad. The spicy mayo keeps in the fridge for up to a week on its own.
Serving Suggestions
Round out your Asian-inspired meal by serving these tuna cakes with cucumber salad dressed in rice vinegar and a side of steamed rice. Watching carbs? Put them on top of mixed greens with some sliced avocado. They're also great as mini sandwiches on small buns with lettuce, tomato, and extra spicy mayo. For a fancy party snack, place each cake on a small ceramic spoon with a tiny bit of mayo and a single slice of green onion.
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Frequently Asked Questions
- → Can I assemble the tuna patties in advance?
Absolutely! The mixture can be prepared and shaped into patties a day before cooking. Keep them wrapped in the fridge, but wait until just before cooking to add the panko so they stay crisp.
- → What alternatives work for arrowroot powder?
You can swap it with cornstarch, plain flour, or potato starch. They all keep the patties together nicely while cooking.
- → How can I make these suitable for gluten-free diets?
Opt for gluten-free breadcrumbs or certified gluten-free panko. Ensure your soy sauce is labeled gluten-free (or use tamari) and double-check other ingredients for gluten traces.
- → What’s a good side dish with these tuna cakes?
Pair these with a fresh cucumber salad, stir-fried veggies, steamed white rice, or throw them on a light green salad. For a low-carb option, serve them in lettuce wraps or with pickles.
- → Can I cook the patties in the oven instead of frying?
Sure! Bake at 375°F (190°C) for 15-20 minutes, flipping once halfway. Spritz or brush them with oil beforehand to make them crispy. They won’t be quite as crunchy as fried but still tasty.
- → Could I make these using fresh tuna instead?
Yes, use 8-10 ounces of cooked fresh tuna. After cooking, let it cool, then flake it apart before combining with the other ingredients.