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.
Asian Tuna Cakes with Spicy Lime Mayo
tuna cakes from America’s Test Kitchen Quick Family Cookbook, mayo adapted from these burgers
Tuna Cakes
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
Mayo
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.
These were a great dinner, thanks for making them!
I am currently obsessed with all things seafood and asian so I am very excited about this!! I actually just posted a recipe for greek tuna and avocado napoleon’s! I am on a huge seafood kick!
I’m a big fan of fish cakes of any kind but am especially fond of these flavors. I love this one, Tracey!
I’ve been wanting to check out that cookbook too! These look great, I love salmon cakes but have never made tuna cakes. My kind of dinner 🙂
That’s a great way to make tuna exciting. Those flavors sound fantastic, and creamy yogurt/mayo dressing has got to put them over the top. Yum!
I love a good canned fish recipe. The Asian flair sounds delicious!
This looks good. I bet you could use some canned sardines in the fish patty too. Definitely a must try. Thanks.
Yum! I love the Asian flavors in these. The lime mayo sounds great with them, too.
i love canned tuna and am always looking for new ways to use it!! can’t go wrong with that cookbook either!
I’ve always wondered about just how good canned tuna and canned salmon are in recipes like this (because they are SO much cheaper than the fresh stuff) so it’s good to hear that at least tuna is super tasty! These are chock full of so many of my favorite flavors!
I love crab cakes but have never thought to make tuna cakes! how smart! I always have tuna sitting in the cabinet and I get sick of the same tuna sandwich all the time! LOVE this! The spicy mayo sounds like it sends it over the top!
Delicious! My husband would be a happy camper if I whipped this up for him 🙂 love it!
Looks delicious!! I am totally tempted to make those….but I know with my two boys, these will disappear in a matter of minutes! Lol
Made these tonight to RAVE reviews. I served the tuna cakes with jasmine rice, steamed snow peas, and sriracha roasted sweet potatoes. This was such an easy meal to put together, and was certainly a surprise hit. Thanks so much for the awesome recipe. It will be sure to go into our regular rotation.
I made these last night for myself and my husband – they’re great! I served them with a side of asparagus. delish! Thanks for the great recipe.
Have had this recipe in my to do pile since it was posted…just got around to it for lunch…SOOOO good! Thank you for this recipe…will be a family favorite from now on.
Ellen Renee
I NEVER comment on blogs but I’ve come back to this recipe over and over! A family favorite. Thank you!