ASIAN-INSPIRED TUNA CAKES

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Asian-Inspired Tuna Cakes image

Found this recipe in "The Metro St. Louis Guide to Smart Parenting" as a kid-friendly healthy recipe. Very simple and very tasty! The sauce rEALLY makes the recipe! The soy and panko give a nice twist to the familiar boring tuna cakes of yesteryear. Can be used as a main dish or as an appetizer. NOTE: Due to the concensus of reviewers, I have decreased the original 1/4 cup soy sauce to 1.5 tablespoons.

Provided by januarybride

Categories     Kid Friendly

Time 40m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 13

1 (6 ounce) can tuna in water, drained
1 1/2 tablespoons low sodium soy sauce
2 eggs, beaten
1/4 teaspoon pepper (or more to taste)
1/2 small white onion, minced
1 cup panko breadcrumbs
2 tablespoons melted butter
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon lemon pepper
1 tablespoon lemon juice
2 dashes Tabasco sauce
2 tablespoons sesame oil

Steps:

  • Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
  • Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
  • In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
  • Place dipping sauce in a sandwich size Ziplock baggie.
  • Heat oil in large pan.
  • Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
  • When browned on each side, remove and place on a paper towel to drain off excess oil.
  • Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.

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