Why Make This Asian Tuna Cakes
Asian Tuna Cakes are a delightful twist on traditional tuna patties, packed with flavor and a touch of Asian flair. They are quick to prepare, making them perfect for busy weeknights or casual gatherings. The combination of fresh ingredients and savory seasonings creates a dish that is not only satisfying but also enjoyable for the whole family. These cakes are crispy on the outside and tender on the inside, offering an irresistible texture that will keep you coming back for more.
How to Make Asian Tuna Cakes
Making Asian Tuna Cakes is straightforward and fun! You’ll start by draining your canned tuna thoroughly, ensuring that excess liquid doesn’t make your patties soggy. Next, mix in panko breadcrumbs, fresh herbs like cilantro and green onions, and a blend of seasonings that infuse each bite with flavor. Form the mixture into patties, fry them until golden brown, and voilà! You’ve crafted a delicious meal that’s ready to serve. Plus, with these simple steps, you can enjoy a homemade dish that feels like a restaurant-worthy treat.
Ingredients:
- 10 oz canned tuna (2 cans, drained very well)
- 1/2 cup panko breadcrumbs
- 2 green onions (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1 tsp fresh ginger (minced)
- 2 cloves garlic (minced)
- 1 large egg (lightly beaten)
- 2 tbsp vegetable oil (for frying, adding more as needed)
Directions:
Drain tuna: Start by draining the tuna cans thoroughly. Use paper towels or a fine-mesh strainer to remove all the liquid. Transfer the flaked tuna into a large mixing bowl and break any large chunks apart with a fork.
Mix ingredients: Add the panko breadcrumbs, chopped green onions, cilantro, soy sauce, sesame oil, minced ginger, minced garlic, and beaten egg into the bowl. Gently fold everything together until just combined, being careful not to overmix.
Shape patties: Shape the mixture into 6-8 equal patties, roughly 1/2-inch thick. If the mixture feels too wet, add an extra tablespoon of panko. If it’s too dry, incorporate a teaspoon of water. If you prefer, you can chill the patties for 15-20 minutes to help them maintain their shape when frying.
Heat oil: In a large 12-inch skillet, heat the vegetable oil over medium heat for about 2-3 minutes until it shimmers and reaches around 350°F.
Fry patties: Carefully place 3-4 patties into the skillet, ensuring not to overcrowd the pan. If needed, fry in batches and add more oil between each one. Cook for 3-4 minutes on each side without pressing down on them. Flip the patties when the edges turn golden brown, and they easily release from the pan. The cakes should feel firm when gently pressed.
Drain and serve: Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Enjoy them immediately while the outer layer is still crispy.
Nutritional Information
Per serving (1 patty, recipe yields approximately 6-8 patties):
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1.5g
- Cholesterol: 50mg
- Sodium: 300mg
- Total Carbohydrates: 10g
- Dietary Fiber: 0.5g
- Sugars: 0g
- Protein: 16g
How to Serve Asian Tuna Cakes
Asian Tuna Cakes are incredibly versatile! They can serve as a delightful appetizer or a main course. Pair them with a dipping sauce like sweet chili or soy sauce to enhance their flavor. Serve them on a bed of mixed greens for a light meal, or accompany with rice and steamed vegetables for a heartier dish. Adding a slice of lemon can also bring a lovely bright note that complements the taste beautifully.
How to Store Asian Tuna Cakes
If you have leftovers, store the cooled patties in an airtight container in the refrigerator. They will last for about 3-4 days. To reheat, place them in a hot skillet for a few minutes on each side until they regain their crispiness. You can also freeze the uncooked patties. Just make sure to place parchment paper between each patty before sealing them in a freezer bag. They can be stored in the freezer for up to 3 months.
Expert Tips for Perfect Asian Tuna Cakes
- Don’t Overmix: When combining the ingredients, mix just until added. Overmixing can create tough patties.
- Consistency: If the mixture feels too wet, adding more panko will help without compromising the flavor. Conversely, if it feels dry, a teaspoon of water can help bind it.
- Cooking Temperature: Ensure your oil is hot enough before adding the patties, as this helps achieve the crispy exterior.
Delicious Variations
- Spicy Tuna Cakes: Add diced jalapeños or a dash of sriracha to the mixture for a spicy kick.
- Vegetable Pack: Mix in finely diced bell peppers or carrots for added crunch and nutrition.
- Fish Variation: Substitute canned salmon or crab meat if you prefer a different flavor profile.
Frequently Asked Questions
1. Can I use fresh tuna instead of canned tuna?
Yes, you can! Just cook fresh tuna by searing it quickly in a pan or grilling until it’s just cooked through. Allow it to cool, then flake before adding to the mixture.
2. Are these cakes gluten-free?
To make Asian Tuna Cakes gluten-free, simply use gluten-free panko breadcrumbs and tamari instead of regular soy sauce.
3. Can I bake these patties instead of frying them?
Yes, you can bake them! Preheat your oven to 375°F (190°C). Place formed patties on a baking sheet lined with parchment paper, brush lightly with oil, and bake for 15-20 minutes, flipping halfway through, until golden brown.
Conclusion
Asian Tuna Cakes are a delightful and easy-to-make dish perfect for any occasion. Their combination of flavors and textures makes them a hit with both kids and adults alike. Whether you serve them as a snack or a main dish, they’re sure to please. Try this recipe today and invite your friends and family to share in the deliciousness! Let us know how your tuna cakes turn out and feel free to ask any questions you may have along the way!
Asian Tuna Cakes
Ingredients
Method
- Start by draining the tuna cans thoroughly. Use paper towels or a fine-mesh strainer to remove all the liquid.
- Transfer the flaked tuna into a large mixing bowl and break any large chunks apart with a fork.
- Add the panko breadcrumbs, chopped green onions, cilantro, soy sauce, sesame oil, minced ginger, minced garlic, and beaten egg into the bowl. Gently fold everything together until just combined, being careful not to overmix.
- Shape the mixture into 6-8 equal patties, roughly 1/2-inch thick. If the mixture feels too wet, add an extra tablespoon of panko. If it’s too dry, incorporate a teaspoon of water. Chill the patties for 15-20 minutes to help them maintain their shape when frying.
- In a large 12-inch skillet, heat the vegetable oil over medium heat for about 2-3 minutes until it shimmers and reaches around 350°F.
- Carefully place 3-4 patties into the skillet, ensuring not to overcrowd the pan. If needed, fry in batches and add more oil between each one.
- Cook for 3-4 minutes on each side without pressing down on them. Flip the patties when the edges turn golden brown, and they easily release from the pan.
- Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Enjoy them immediately while the outer layer is still crispy.