Asian Tuna Cakes
Quick and savory Asian-inspired tuna cakes made from canned tuna and pantry staples, perfect for busy weeknight dinners or appetizers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
- Diet: Pescatarian
Ingredients
Scale
- 1 can tuna, drained (5–6 oz)
- 1/2 cup breadcrumbs (panko preferred)
- 1/4 cup green onions, chopped
- 1/4 cup bell pepper, finely chopped (red or yellow)
- 1 egg
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
Instructions
- Open and drain the can of tuna thoroughly, then flake it with a fork into a large bowl.
- Add breadcrumbs, chopped green onions, finely chopped bell pepper, the egg, soy sauce, sesame oil, and a pinch of salt and pepper.
- Mix with a fork or spatula until the mixture is evenly combined.
- Form the mixture into 6 small patties or 3 larger ones, pressing gently so they hold together.
- Optionally chill the patties in the refrigerator for 10–15 minutes to firm up.
- Heat about 2–3 tablespoons of oil in a skillet over medium heat.
- Fry the patties 3–4 minutes per side until golden brown and cooked through.
- Drain on a paper towel-lined plate and serve hot.
Notes
Serve as appetizers or main dishes, they can also be paired with a soy-ginger dipping sauce.
Find it online: https://www.mealbreeze.com/asian-tuna-cakes/