Ingredients
Scale
- 2 (142 g) cans flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or regular flour)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
Instructions
- In a mixing bowl, combine drained tuna, whites of green onions, egg, soy sauce, arrowroot powder, mayonnaise, garlic, salt, and pepper. Mix well.
- Shape the mixture into 2-inch patties and coat in gluten-free or panko crumbs.
- Heat a nonstick pan with avocado and sesame oil. Fry cakes 2 minutes per side until golden brown.
- For the spicy mayo, whisk mayonnaise, lime juice, sriracha, and a pinch of salt and pepper. Serve alongside cakes.
Notes
- Use high-quality, sustainably sourced tuna for the best flavor.
- Chill the tuna mixture for 30 minutes before forming cakes for better shape retention.
- Leftover cakes can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g