Description
These irresistibly good Asian Tuna Cakes combine flaky albacore tuna with fresh herbs, crunchy bell peppers, and a crispy panko breadcrumb coating, all pan-fried to golden perfection. Served with a spicy, creamy sriracha mayo, they make a perfect appetizer or light meal bursting with flavor and texture.
Ingredients
Scale
Tuna Cakes
- 15 ounces Solid White Albacore Tuna (Three 5-ounce cans, drained)
- 2 large Eggs
- 0.25 cup Chopped Fresh Cilantro (Parsley can be a substitute)
- 0.25 cup Chopped Fresh Chives (Extra for garnish)
- 0.25 cup Diced Red Bell Pepper (Any color of bell pepper can be used)
- 0.67 cup Panko Breadcrumbs (Regular breadcrumbs are an alternative)
- 2 tablespoons Mayonnaise
- 1 tablespoon Lemon Juice (Use lime juice as an alternative)
- 1-2 tablespoons Canned Diced Green Chiles (Omit for milder flavor)
- 0.5 teaspoon Coarse Salt
- 0.25 teaspoon Black Pepper
- 0.25 cup Olive Oil (For frying)
Spicy Mayo
- 3 tablespoons Sriracha Sauce
- 1 clove Garlic (Minced)
Instructions
- Prepare the Tuna Mixture: In a large bowl, combine the drained solid white albacore tuna, eggs, chopped cilantro, chopped chives, diced red bell pepper, panko breadcrumbs, mayonnaise, lemon juice, canned diced green chiles, coarse salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and hold together when shaped.
- Form the Tuna Cakes: Using your hands, shape the mixture into 8 evenly sized cakes, about 2-3 inches in diameter. Place the formed cakes on a plate or tray, and set aside while you prepare the spicy mayo.
- Make the Spicy Mayo: In a small bowl, combine the sriracha sauce with the minced garlic. Mix well until smooth and set aside for serving.
- Heat Olive Oil: Pour olive oil into a large skillet and heat over medium heat until shimmering but not smoking.
- Cook the Tuna Cakes: Carefully place the tuna cakes in the hot olive oil, ensuring you do not overcrowd the pan. Fry each side for about 6-7 minutes or until golden brown and crispy on the outside and heated through in the center. Use a spatula to gently flip halfway through cooking.
- Drain and Garnish: Remove the cooked tuna cakes from the skillet and place on a plate lined with paper towels to absorb excess oil. Garnish with additional chopped fresh chives if desired.
- Serve: Plate the tuna cakes and serve immediately with the prepared spicy mayo on the side for dipping. Enjoy warm as an appetizer, snack, or light meal.
Notes
- You can substitute parsley for cilantro if preferred.
- For a vegan or dairy-free version, use vegan mayonnaise and omit the eggs; bind with a vegan binder like flaxseed meal mixed with water.
- Adjust the amount of green chiles according to your preferred spice level or omit for a milder flavor.
- If you don’t have panko breadcrumbs, regular breadcrumbs can be used but will result in a slightly less crispy texture.
- Cook the tuna cakes over medium heat to ensure they cook through without burning.
