Asian tuna cakes paired with spicy mayo
Crispy tuna cakes blended with zesty mayo, green onions, and savory seasonings. Gluten-free, quick to prepare, and bursting with flavor.
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Nonstick skillet
- Thin spatula
- Plate
- Refrigerator
- Stove
- Whisk
- Chef's knife
- Cutting board
- Airtight container
- Parchment paper
- Oven
- Baking sheet
- Grater
Ingredients
- 2 cans (142 g each) flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tablespoon soy sauce
- 2 tablespoons arrowroot powder or regular flour
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt
- pepper
- 1/2 cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
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