Crispy Tuna Cakes with Zesty Sriracha Aioli Delight

Delightful Tuna Cakes, quick to prepare and gluten-free, topped with zesty Sriracha Aioli.

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Prep Time 15

Cook Time 10

Chilling Time 20

Total Time 45

Servings: 4 cakes

Course: Appetizers

Cuisine: Asian

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Patties

10 oz high-quality canned tuna drained well
1 large egg lightly beaten
½ cup panko breadcrumbs use gluten-free for a gluten-free option
3 green onions thinly sliced
2 cloves garlic minced
1 tbsp fresh ginger grated
1 tbsp soy sauce or tamari if gluten-free
1 tsp sesame oil optional
½ tsp black pepper to taste
2 tbsp vegetable or canola oil for frying

For the Sriracha Aioli

½ cup mayonnaise or Greek yogurt for a lighter option
1-2 tbsp sriracha to taste
1 tbsp lime juice fresh-squeezed is best
1 clove optional garlic minced

Equipment

Mixing Bowl
non-stick skillet
Spatula

Method

Step-by-Step Instructions

Whisk together mayonnaise, sriracha, lime juice, and optional garlic in a small mixing bowl. Refrigerate.
Flake the drained tuna in a large bowl, then add beaten egg, panko, green onions, minced garlic, ginger, soy sauce, sesame oil, and pepper. Mix gently.
Divide tuna mixture into 8 equal portions and shape into 1-inch thick patties. Refrigerate for 15-20 minutes.
Heat oil in a skillet. Fry patties until golden on each side, about 3-4 minutes.
Transfer to a paper towel-lined plate to absorb excess oil. Serve warm with aioli.

Nutrition

Serving: 1cakeCalories: 220kcalCarbohydrates: 15gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1.5mg

Notes

Ensure that the tuna is well-drained to avoid soggy cakes. Customize with vegetables if desired.

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