Viral High-Protein Keto Onion Rings Hack Recipe
These Asian-Style Tuna Cakes are crispy, flavorful patties made with flaked white tuna, green onions, and a blend of savory seasonings. Served with a zesty spicy mayo, they make a perfect appetizer or main dish that’s easy to prepare and packed with umami goodness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Tuna Cakes
- 2 cans (142 g each) flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or all-purpose flour)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- ½ cup breadcrumbs (panko or gluten-free)
- Avocado oil, for frying
- Sesame oil, for frying
Spicy Mayo
- ½ cup mayonnaise
- Juice from ½ lime
- 1 tbsp sriracha sauce
- Salt and black pepper, to taste
Instructions
- Prepare the tuna mixture: In a large bowl, combine the drained flaked tuna, chopped green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Add breadcrumbs and greens: Gently fold in the breadcrumbs and the chopped green onion greens into the tuna mixture to help bind the mixture and add texture.
- Form tuna cakes: Using your hands or a spoon, shape the mixture into evenly sized patties, about 1/2 inch thick, to ensure even cooking.
- Heat oils: In a large skillet, heat a mixture of avocado oil and sesame oil over medium heat until hot but not smoking. This blend provides a high smoke point with a subtle nutty flavor.
- Fry the tuna cakes: Carefully place the tuna cakes in the hot oil and cook for about 4-5 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet to maintain heat.
- Make the spicy mayo: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, salt, and black pepper until smooth and well combined.
- Serve: Transfer the cooked tuna cakes to a paper towel-lined plate to drain excess oil. Serve warm with the spicy mayo on the side for dipping or drizzling.
Notes
- If you prefer gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Arrowroot powder can be substituted with cornstarch or all-purpose flour if needed.
- Adjust sriracha in the spicy mayo to your preferred spice level.
- For a lighter version, bake the tuna cakes in a preheated oven at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Ensure the oil is hot enough before frying to avoid soggy tuna cakes.
