Asian Tuna Cakes with Spicy Mayo

# The Ingredients You'll Need:

→ Tuna Cakes

01 - 2 cans (5 oz each) white tuna in water, drained and flaked

02 - 2 green onions, finely chopped with whites and greens separated

03 - 1 large egg

04 - 1 tablespoon low sodium soy sauce

05 - 2 tablespoons arrowroot powder or all-purpose flour

06 - 1/4 cup mayonnaise

07 - 2 cloves garlic, minced

08 - 1/2 cup panko breadcrumbs or gluten-free breadcrumbs

09 - Salt and black pepper to taste

10 - 2 tablespoons avocado oil and sesame oil blend for frying

→ Spicy Mayo

11 - 1/2 cup mayonnaise

12 - Juice from 1/2 lime

13 - 1 tablespoon sriracha sauce

14 - Salt and black pepper to taste

→ Garnish

15 - Reserved green onion tops, finely sliced

16 - Sesame seeds

# Step-by-Step Instructions:

01 - Separate and finely chop green onions, reserving the green tops for garnish. Place breadcrumbs in a shallow dish for coating.

02 - In a small bowl, whisk together mayonnaise, lime juice, sriracha, salt, and pepper. Cover and refrigerate until serving.

03 - In a large bowl, combine drained flaked tuna, white parts of green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Mix until evenly blended and mixture holds together.

04 - Shape mixture into 9 small patties approximately 2 inches wide. Lightly coat each patty in breadcrumbs, pressing gently to adhere.

05 - Heat nonstick skillet over medium heat. Add oil blend. Fry tuna cakes in batches, 2 minutes per side, until golden and crispy. Avoid overcrowding pan. Transfer to paper towel-lined plate.

06 - Arrange tuna cakes on serving plate. Drizzle with spicy mayo and garnish with green onion tops and sesame seeds. Serve warm.

# Additional Tips::

01 -

These cakes are ready faster than delivery arrives, yet taste like you've been in the kitchen for hours.
They're crispy on the outside and tender inside—the kind of texture that makes you reach for seconds without thinking.
The spicy mayo is genuinely addictive, the kind of condiment that sneaks onto other meals throughout the week.

02 -

Don't skip the separation of green onion whites and tops—the whites give you savory depth in the cake, while the fresh green bits provide brightness and visual contrast that actually matters.
The oil temperature is more important than you think; if it's too cold, the cakes absorb oil and become greasy; too hot and they brown before the inside cooks through—medium heat with a moment to preheat is the answer.

03 -