Description
Bright, crunchy tuna patties seasoned with soy, garlic, and scallions, finished with a zesty sriracha-lime mayo. Fast, pantry-friendly, and perfect for dinners, lunches, or party bites.
Ingredients
Tuna cakes
- 2 cans (142 g each) white tuna, well drained and flaked
- 2 scallions, finely sliced (keep whites and greens separate)
- 1 large egg, beaten
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or all-purpose flour)
- 1/4 cup mayonnaise
- 2 garlic cloves, finely minced
- Salt and freshly ground black pepper, to taste
- 1/2 cup breadcrumbs (panko or a gluten-free alternative)
- Avocado oil and a splash of sesame oil, for frying
Chili-lime mayo
- 1/2 cup mayonnaise
- Juice of half a lime
- 1 tbsp sriracha (adjust to heat preference)
- Salt and pepper, to taste
Instructions
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Get ready. Trim and slice the scallions, placing the green tops aside for garnish. Pour the breadcrumbs into a shallow bowl for dredging.
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Whisk the mayo. In a small bowl combine the mayonnaise, lime juice, sriracha, and a pinch of salt and pepper. Stir until smooth and chill in the fridge until you’re ready to serve.
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Combine the tuna mixture. In a mixing bowl fold together the drained tuna, the white parts of the scallions, beaten egg, soy sauce, arrowroot (or flour), mayonnaise, and minced garlic. Season with salt and pepper and mix just until the mixture holds together — don’t overwork it.
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Shape and coat. Form the mixture into patties about 2 inches across. Lightly press each patty into the breadcrumbs so they adhere and form a thin crust.
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Pan-fry until crisp. Warm a nonstick skillet over medium heat and add a splash of avocado oil plus a little sesame oil for aroma. Fry the patties in batches for roughly 2 minutes per side, until they turn golden brown and crunchy. Avoid crowding the pan — work in rounds so each one browns evenly.
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Plate and finish. Transfer cooked patties to a platter, drizzle or dollop with the chili-lime mayo, and scatter the reserved scallion greens on top. A sprinkle of sesame seeds is a nice optional touch.
Bold tip: drain the tuna thoroughly and press gently when forming patties — excess moisture makes them fall apart.
Notes
Serve warm with rice, a crisp salad, or tucked into buns for sliders. They also keep well in the fridge for a few days and re-crisp nicely under a hot broiler. Enjoy!