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.