The sound of a golden-brown crust sizzling in a hot pan fills the kitchen, teasing your taste buds with the promise of a delightful meal. These Asian Tuna Cakes are not only quick to whip up, taking merely 30 minutes, but their combination of crispy panko and savory tuna makes them irresistibly delicious. This recipe works well because it balances rich flavors with a satisfying crunch.
These cakes are perfect for busy weeknight dinners or casual gatherings with friends. You can prepare the tuna mixture ahead of time and store it in the refrigerator for up to a day before cooking, making this dish even more convenient.
Why You’ll Love This Recipe
- The crispy panko crust delivers a delightful crunch with each bite.
- Preparation is quick, taking only 30 minutes from start to finish.
- Flavorful ingredients make every bite a savory experience.
- Versatile for both appetizers and main courses.
What You’ll Need
Gather these fresh ingredients before you start cooking:
For the Tuna Cakes
- 12 oz (340g) canned tuna, well-drained
- 1.5 cups (90g) panko breadcrumbs, divided use
- 2 large eggs, lightly beaten
- 4 stalks green scallions, finely chopped
- 1 tbsp (15ml) soy sauce
- 1 tsp (5ml) toasted sesame oil
For Drizzle and Garnish
- 1/4 cup (60ml) mayonnaise, for drizzle
- 2 tbsp (30ml) sriracha, for drizzle
- 1 tsp black sesame seeds, for garnish
Note: You can substitute canned tuna with cooked salmon.
Substitutions & Swaps
- Canned tuna can be replaced with canned salmon.
- Panko breadcrumbs can be swapped for regular breadcrumbs.
- Sriracha can be replaced with your preferred hot sauce.
- Mayonnaise can be substituted with Greek yogurt.
How to Make It
Now, let’s dive into making these delicious cakes!
Prepare the Tuna Mixture
Combine the well-drained canned tuna, one cup of panko breadcrumbs, eggs, green scallions, soy sauce, and toasted sesame oil in a mixing bowl. Stir until all ingredients are well blended and the mixture is slightly sticky.
Shape and Coat
Form the tuna mixture into patties, about 2-3 inches wide. Place the remaining panko breadcrumbs on a plate and coat each patty thoroughly, ensuring an even layer.
Pan-Sear to Perfection
Heat a non-stick skillet over medium heat and add a small amount of oil. Once hot, carefully place the tuna cakes in the skillet and cook for 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan for even cooking.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, makes for easy meal prep.
Reheat: Microwave for 1-2 minutes or pan-sear until heated through.
Tips for Best Results
- Ensure the tuna is well-drained to prevent a soggy mixture.
- Adjust the amount of sriracha based on your desired spice level.
- Experiment with adding herbs or spices to suit your taste.
- Don’t skip the panko coating for that essential crunch.
Serving Suggestions
- Serve with a side of fresh salad for a light meal.
- Pair with rice and steamed vegetables for a complete dinner.
- Enjoy as an appetizer at your next gathering or party.
Leave a Comment