Description
Quick and flavorful tuna cakes made with pantry staples that are crispy on the outside and tender on the inside.
Ingredients
- 2 (5 oz) cans tuna in water, drained well
- 1 large egg, beaten
- 3/4 cup panko breadcrumbs (or gluten-free crumbs)
- 2 green onions, thinly sliced
- 1 small carrot, grated
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 2 teaspoons soy sauce (or tamari)
- 1 teaspoon toasted sesame oil
- 1 tablespoon mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons neutral oil for frying (like canola)
- Optional garnish: extra scallions, sesame seeds, lemon wedges
Instructions
- Prep the tuna mix: In a large bowl, flake drained tuna with a fork until mostly broken up. Add the beaten egg, panko, green onions, grated carrot, ginger, garlic, soy sauce, sesame oil, mayonnaise, salt, and pepper. Mix gently until combined but not mushy.
- Form the cakes: Divide the mixture into 6 even portions and shape each into a compact patty about 3 inches across.
- Chill briefly (optional): For firmer cakes that hold together, chill them on a tray for 10 minutes.
- Heat the pan: Warm a large nonstick skillet over medium heat and add the oil.
- Cook: Fry 3–4 minutes per side until deeply golden and crisp.
- Drain and serve: Transfer to a paper-towel-lined plate. Serve hot with a squeeze of lemon.
Notes
Overworking the tuna can cause dry cakes. Combine until just uniform to ensure tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Frying
- Cuisine: Asian