These tuna cakes are indeed quick to throw together, the hands-on time is less than 10 minutes. Along with the tuna, scallions, cilantro, sesame oil and chili-garlic sauce are incorporated in the cakes to provide flavor. I think the original recipe suggested a wasabi mayo but that didn’t really appeal to me, so I whipped up a spicy lime mayo from this burger recipe we love. I used half light mayo and half nonfat Greek yogurt to keep it a little lighter.
By Tracey
Asian Tuna Cakes with Spicy Lime Mayo
tuna cakes from America’s Test Kitchen Quick Family Cookbook
Ingredients:
Tuna Cakes
- 1 large egg
- 1/2 cup panko bread crumbs
- 3 scallions, thinly sliced
- 2 tablespoons minced fresh cilantro
- 1 tablespoon toasted sesame oil
- 2 teaspoons chili-garlic sauce
- 1/4 teaspoon black pepper
- 2 (5-oz) cans solid white albacore tuna in water, drained and flaked
- 1 tablespoon canola oil
Mayo
- 2 tablespoons nonfat Greek yogurt
- 2 tablespoons light mayonnaise
- 1 teaspoon sriracha sauce
- zest of half of a lime
- juice of half a lime
Directions:
Whisk the egg and panko together in a medium bowl. Stir in the scallions, cilantro, sesame oil, chili-garlic sauce and black pepper. Add the tuna and gently mix until incorporated. Divide the mixture into four equal portions, and shape each portion into a patty. Refrigerate the patties for at least 15 minutes.
Set a large nonstick skillet over medium heat and add the oil. When it shimmers, add the patties. Cook for about 5 minutes total, flipping halfway through, or until the patties are golden brown on both sides. Carefully remove them from the pan.
To make the sauce: Stir together all of the ingredients in a bowl – you can add more or less sriracha than called for, depending on how spicy you want the sauce. Serve a dollop on each tuna cake.
