Ingredients
Scale
- 1 (5 oz) can tuna, drained
- 1 large egg
- 2 tbsp Mayonnaise
- 1 tbsp Sriracha sauce
- 1 small green onion, finely chopped
- 1 tbsp soy sauce
- 2 tbsp Panko breadcrumbs
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper (optional, for extra heat)
- 2 tbsp all-purpose flour
- 2 tbsp Olive oil (for frying)
- Sriracha mayo (1 tbsp mayo + 1/2 tsp sriracha)
- Lemon wedges & microgreens (for garnish)
Instructions
- In a bowl, combine drained tuna, egg, mayonnaise, sriracha, green onion, soy sauce, ginger, garlic, black pepper, and cayenne. Mix well. <li id="instruction-step-2" Stir in panko breadcrumbs until mixture holds together. <li Fold in flour to help bind and crisp the cakes. <li id="instruction-step-3" Divide into 4 equal portions and shape into 1/2-inch thick patties. <li Heat olive oil in a skillet over medium-high heat. Cook patties 3–4 minutes per side until golden brown and crisp. <li id="instruction-step-4" While cooking, mix sriracha mayo ingredients and set aside. <li Serve warm with sriracha mayo, lemon wedges, and microgreens.
Notes
- For extra crispiness, chill patties for 10 minutes before cooking.
- Use tamari for gluten-free option.
- Add 1 tbsp grated carrot for subtle sweetness and moisture.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Method: Pan-fry
- Cuisine: Asian-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 cake
- Calories: 135 Kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 45 mg
