Crispy Tuna Cakes Mayo (Print Version)
# Ingredients:
→ Tuna Patties Base
01 -
Half a cup of gluten-free or panko crumbs
02 -
2 medium-sized cans (142 g each) of drained white tuna
03 -
Avocado oil and sesame oil for frying
04 -
2 finely chopped green onions (whites and greens separated)
05 -
1 tablespoon soy sauce
06 -
One beaten egg
07 -
2 minced garlic cloves
08 -
A couple of dashes of salt and pepper
09 -
2 tablespoons of arrowroot powder or regular flour
10 -
A quarter cup of mayonnaise
→ Zesty Mayo Sauce
11 -
Juice from half a lime
12 -
A dash of salt and pepper to your liking
13 -
Half a cup of mayo
14 -
1 tablespoon sriracha sauce
# Instructions:
01 -
Finely chop the green onion, keeping the white and green parts in separate places. Use a tiny bowl to hold the crumbs for later.
02 -
Take a small bowl and whisk together mayo, lime juice, sriracha, and some salt and pepper. Put it aside once blended.
03 -
In a bowl, toss together the tuna, white onion bits, egg, soy sauce, mayonnaise, garlic, arrowroot powder, and seasoning. Use a fork to mix until smooth.
04 -
Shape the tuna mix into small rounds about 2 inches wide. Press them lightly into the crumbs to coat evenly.
05 -
Warm a skillet on medium heat, drizzle in sesame and avocado oil, and fry the patties for 2 minutes each side until crispy and cooked through.
06 -
Move the patties to a serving dish. Spoon the spicy sauce on top, sprinkle some green onions, and garnish with sesame seeds if you'd like.
# Notes:
01 -
For a crunchier texture, try using regular or gluten-free panko crumbs.
02 -
You can make the mayo as spicy or mild as you like by adjusting the sriracha levels.
03 -
For a lighter spin, consider having these patties with a mix of greens or as a lettuce wrap filling.