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Tuna Cakes with Spicy Mayo

Tuna Cakes with Spicy Mayo: Quick, Crispy, and Delicious

Tuna Cakes with Spicy Mayo are quick, crispy, and healthy, making them perfect for an easy dinner or an impressive appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tuna Cakes
  • 2 cans Canned Tuna Opt for high-quality, sustainably sourced tuna.
  • 4 stalks Green Onions Use both green and white parts.
  • 1 large Egg This is your binder.
  • 2 tablespoons Soy Sauce Consider low-sodium for a healthier option.
  • 2 tablespoons Arrowroot Powder A gluten-free binder.
  • 2 tablespoons Mayonnaise Adds creaminess to the cakes.
  • 1 tablespoon Garlic (minced) Enhances flavor.
  • 2 tablespoons Avocado Oil Ideal for high heat cooking.
  • 1 teaspoon Sesame Oil Imparts a beautiful aroma.
For the Spicy Mayo
  • 3 tablespoons Mayonnaise Creamy foundation for the sauce.
  • 1/2 juice of a lime Lime Juice Provides brightness.
  • 1 tablespoon Sriracha Adjust based on heat preference.
  • 1 pinch Salt and Pepper Essential for seasoning.

Equipment

  • mixing bowl
  • nonstick skillet
  • spatula
  • Small bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 2 cans of drained tuna, finely chopped green onions (white parts only), 1 egg, 2 tablespoons soy sauce, 2 tablespoons arrowroot powder, 2 tablespoons mayonnaise, and 1 tablespoon minced garlic. Season with salt and pepper to taste. Mix thoroughly until well combined.
    Tuna Cakes with Spicy Mayo
  2. Use your hands to shape the mixture into small patties, roughly 2 inches in diameter and about ½ inch thick. Arrange the formed patties on a plate.
    Tuna Cakes with Spicy Mayo
  3. Heat 2 tablespoons of avocado oil and 1 teaspoon of sesame oil in a nonstick skillet over medium heat. Cook each patty for approximately 2-3 minutes on each side until golden brown and crispy.
    Tuna Cakes with Spicy Mayo
  4. In a small bowl, whisk together 3 tablespoons of mayonnaise, the juice of half a lime, 1 tablespoon of sriracha, and a pinch of salt and pepper to create the spicy mayo.
    Tuna Cakes with Spicy Mayo
  5. Once cooked, transfer the patties to a plate lined with paper towels. Serve warm, drizzled with spicy mayo or on the side.
    Tuna Cakes with Spicy Mayo

Nutrition

Serving: 1cakeCalories: 220kcalCarbohydrates: 10gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure canned tuna is thoroughly drained to prevent sogginess in the cakes. Leftover Tuna Cakes can be stored in an airtight container for up to three days. Reheat in the oven at 350°F for crispiness.

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