Tuna Cakes & Mayo (Print Version)
# Ingredients:
→ Tuna Cake Mixture
01 -
2 cans (284 g) white tuna, drained and broken up
02 -
2 spring onions, chopped thinly (separate white and green parts)
03 -
1 egg, lightly beaten
04 -
1 tablespoon soy sauce
05 -
2 tablespoons flour or arrowroot powder
06 -
1/4 cup mayo
07 -
2 garlic cloves, chopped finely
08 -
Pinch of salt and a dash of pepper
09 -
1/2 cup panko or gluten-free breadcrumbs
10 -
A splash of avocado oil for frying
11 -
Small amount of sesame oil for cooking
→ Spicy Mayo Sauce
12 -
1/2 cup mayonnaise
13 -
Juice from a half lime
14 -
1 tablespoon sriracha
15 -
Salt and pepper to season
# Instructions:
01 -
Slice the spring onions finely, keeping the green parts separate for the end. Pour the crumbs into a small dish and set aside.
02 -
Grab a small bowl and mix the mayo, lime juice, sriracha, and seasonings well. Put it aside for later.
03 -
In a mixing bowl, mash the tuna along with the white onion slices, egg, soy sauce, flour, mayo, minced garlic, plus salt and pepper. Stir til it’s all blended smoothly.
04 -
Shape the mix into small patties, about 2 inches across. Roll each one in the breadcrumbs so they’re fully covered.
05 -
Heat a pan on medium and add avocado oil along with a few drops of sesame oil. Cook the cakes for 2 minutes per side until golden brown and done.
06 -
Put the cooked cakes on a serving dish. Top with the spicy mayo, sprinkle with sesame seeds, and toss on the green onion bits.