It is 6pm and you are tired. Dinner needs to happen fast tonight. These Asian tuna cakes are your new best friend. They turn simple pantry staples into a fresh meal. You can have a hot dinner ready in 20 minutes.
Why You’ll Love This Recipe
This recipe is a total weeknight winner for busy families. You likely have most ingredients in your pantry right now. It is budget-friendly but feels like a treat. You get a huge protein boost without much effort. These cakes are light yet very satisfying. They are perfect for a healthy reset.
Simple Method
Making these cakes is incredibly easy and doable. You just mix everything in one bowl. There is no fancy equipment needed here. Even beginner cooks can master the golden sear. The mixture holds together beautifully every time. It is a stress-free way to cook fish.
Ingredients You’ll Need
These ingredients are pantry staples that deliver big flavor.
- 2 cans (5 oz each) tuna in water, drained
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 2 tablespoons neutral oil for frying
Step-by-Step
- Drain the canned tuna thoroughly and place in a medium mixing bowl.
- Flake the tuna with a fork and add breadcrumbs, beaten egg, mayonnaise, soy sauce, sesame oil, garlic powder, and ground ginger.
- Mix until all ingredients are evenly incorporated and the mixture holds its shape when pressed.
- Divide the mixture and form into 4 equal-sized patties, approximately 3/4 inch thick.
- Heat neutral oil in a non-stick skillet over medium-high heat.
- Place patties in the hot skillet and sear for 3 to 4 minutes per side until golden brown and firm.
- Remove from the pan and serve immediately.
Best Ways to Enjoy It
Serve these cakes warm for the best texture. They look beautiful next to steamed white rice. You can also serve them over fresh greens. Add a drizzle of spicy mayo for extra creaminess. A side of cucumber salad adds a crisp crunch. It is a restaurant-quality meal at home.
Storage & Reheating
Store any leftover cakes in an airtight container. They will stay fresh for three days. You can reheat them in a skillet. This keeps the outside crispy and golden. Avoid the microwave if you can. It might make the breadcrumbs a bit soft.
Tips for Best Results
- Drain the tuna very well to prevent soggy cakes.
- Use a fork to flake the tuna into small pieces.
- Press the patties firmly so they do not crumble.
- Do not crowd the skillet while frying.
- Wait for the oil to be hot before adding tuna.
- Use a thin spatula for easy flipping.
- Try panko for the ultimate golden crunch.
Ways to Switch It Up
- Add a pinch of red pepper flakes for heat.
- Use gluten-free panko for a wheat-free option.
- Mix in some chopped green onions for freshness.
- Swap tuna for canned salmon if you prefer.
Common Questions
Can I use tuna in oil?
Yes, you can use tuna in oil. Just make sure to drain it very well. The cakes might be a bit richer.
Will these fall apart in the pan?
The egg and mayo act as binders. If they feel loose, chill them first. Chilling for 10 minutes helps them set.
I hope these Asian tuna cakes make your busy evening a little easier. They are so simple and truly satisfying for the whole family. Enjoy every golden bite!
— Katie Wood
Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 1/2 cup panko breadcrumbs
- 1 large egg , beaten
- 2 tablespoons mayonnais e
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 2 tablespoons neutral oil for frying
Instructions
- Drain the canned tuna thoroughly and place in a medium mixing bowl.
- Flake the tuna with a fork and add breadcrumbs, beaten egg, mayonnaise, soy sauce, sesame oil, garlic powder, and ground ginger.
- Mix until all ingredients are evenly incorporated and the mixture holds its shape when pressed.
- Divide the mixture and form into 4 equal-sized patties, approximately 3/4 inch thick.
- Heat neutral oil in a non-stick skillet over medium-high heat.
- Place patties in the hot skillet and sear for 3 to 4 minutes per side until golden brown and firm.
- Remove from the pan and serve immediately.
