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crispy Asian tuna cakes with creamy chili garlic sauce

Crispy Asian Tuna Cakes with Creamy Chili Garlic Sauce

Crispy pan fried Asian tuna cakes with a creamy chili garlic sauce
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Lunch, Main Course
Servings 6 servings

Ingredients
  

For the cakes:

  • 2 cans flaked white tuna drained well
  • 4 scallions sliced
  • 1 egg
  • 1 tbsp soy sauce
  • 1/4 cup mayo
  • 1 tbsp sesame oil
  • 2 garlic cloves minced
  • 3 inch section fresh ginger peeled and minced
  • 1/2 cup panko or bread crumbs more as needed, to make a cake that sticks together
  • salt and pepper to taste I probably used about 1/2-1 tsp salt
  • arugula or greens for serving if you like

For the chili garlic sauce:

  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1 tbsp chili garlic sauce I use the rooster brand
  • 1 tsp garlic powder
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sugar more to taste
  • salt and pepper to taste

Instructions
 

  • Combine the sauce ingredients in a bowl and mix well. Taste and add more chili sauce, salt, sugar or vinegar to your taste.
  • In a large bowl, combine all of the tuna cake ingredients other than the arugula and gently mix with clean hands. If the mixture seems to wet, add extra bread crumbs. You should be able to form a patty that will hold together well.
  • Heat a few tbsp of oil over medium heat in a skillet. Form the tuna mixture into small patties about half the size of a hamburger patty. Lay them into the hot skillet and cook, checking the under side occasionally to see that they are browning and not burning. Once well browned, flip and cook the other side until deeply golden as well.
  • Place some greens on a plate and top with a couple tuna cakes. Drizzle with the creamy chili garlic sauce and serve with extra sauce on the side.
Keyword Appetizer, Asian, Lunch, Main Dish, Seafood
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