Asian Tuna Cakes Spicy Mayo (Printable Version)
# What You’ll Need:
01 -
2 cans (142 g each) flaked white tuna, drained
02 -
2 green onions, finely chopped (whites and greens separated)
03 -
1 egg
04 -
1 tablespoon soy sauce
05 -
2 tablespoons arrowroot powder or regular flour
06 -
1/4 cup mayonnaise
07 -
2 cloves garlic, minced
08 -
Salt and pepper, to taste
09 -
1/2 cup gluten-free crumbs or panko crumbs
10 -
Avocado oil, for frying
11 -
Sesame oil, for frying
# Steps to Follow:
01 -
In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until well combined.
02 -
Shape the mixture into patties, about 2 inches in diameter, and coat each cake in gluten-free crumbs or panko crumbs.
03 -
Heat a nonstick pan over medium heat with avocado oil and sesame oil. Fry the cakes for about 2 minutes on each side until golden brown.
04 -
In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper.