Ingredients
For Tuna Cakes
- 2 cans tuna in water, drained (5 oz each)
- 1 large egg
- ¼ cup breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- Salt and black pepper, to taste
- 1-2 tablespoons olive oil, for cooking (optional)
For Spicy Mayo
- 3 tablespoon mayonnaise (45 ml)
- 1 teaspoon sriracha sauce (5 ml), or to taste
Instructions
- Mix Ingredients: In a mixing bowl, combine the drained tuna, egg, breadcrumbs, soy sauce, ground ginger, salt, and black pepper. Stir well until the mixture is sticky and holds together easily.
- Form Patties: Shape the tuna mixture into small patties, aiming to make between 6 to 8 evenly sized pieces for best cooking results.
- Cook Patties: Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat. Cook each tuna patty for several minutes on each side until they turn golden brown and crispy on the outside.
- Prepare Spicy Mayo: In a small bowl, mix together the mayonnaise and sriracha sauce until fully combined, adjusting the sriracha amount to your preferred spice level.
- Serve: Drizzle the spicy mayo over the warm tuna cakes or serve it on the side as a dipping sauce for added flavor.
Notes
- You can substitute panko breadcrumbs for extra crunch.
- Use low-sodium soy sauce to reduce salt content.
- Adjust the amount of sriracha in the mayo to control the heat level.
- Serve with a side salad or steamed rice for a complete meal.
- These tuna cakes can also be baked at 375°F (190°C) for about 10-12 minutes as a healthier alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
