A few weeks ago I borrowed the America’s Test Kitchen Quick Family Cookbook from my library and was flipping through it for some new weeknight dinner ideas. I was surprised to find quite a few recipes that utilized canned tuna. I can’t even tell you the last time I ate tuna fish or anything else made with canned tuna, but I was intrigued by a few of the meals. I guess it’s probably because it seems every time I clean out the pantry I find a few cans of tuna hanging out way in the back that I’d long since forgotten about. I never remember buying them, yet they’re always in there just begging to be used
The recipe for these Asian tuna cakes was the one that immediately jumped off the page at me. We’ve come to really love homemade crab cakes, but I can’t say I’m a huge fan of the steep price tag associated with jumbo lump crab meat. It’s definitely more of a special occasion purchase than a random Wednesday night dinner thing…
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.
We both enjoyed this recipe – quick, easy and healthy, you can’t beat that! Oh, and cheap too, another bonus! My only minor complaint is that the cakes were a little fragile. You’ll definitely want to be gentle when cooking them. We’ll be making them again for sure, and next time I may try chilling them just a little bit longer to see if that helps.
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
2 tablespoons nonfat Greek yogurt
2 tablespoons light mayonnaise
1 teaspoon sriracha sauce
zest of half of a lime
juice of half a lime
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.