Cooked - Asian-inspired Tuna Cakes With Zingy Slaw

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Home Pricing Community My Recipes

Asian-inspired Tuna Cakes With Zingy Slaw

1.0

14-16 ounces canned tuna in water, 3-4 cans, depending on can size (will yield about 10-12 ounces tuna when drained)

2 eggs

¾ cup panko breadcrumbs

1 clove garlic, freshly grated

½-inch knob ginger, freshly grated

1 tablespoon lemongrass paste

1 tablespoon mayo

1 tablespoon soy sauce

Pinch of salt and pepper

¼ cup green onions, finely chopped

Squeeze of lime

Avocado oil, for frying

3-4 cups finely shredded green cabbage (from 1 small head cabbage or ½ large head)

½ cup julienned carrots

1 cup fresh herbs (cilantro, mint, green onions)

¼ cup greek yogurt

¼ cup mayo

1 tablespoon lime juice

1 tablespoon soy sauce

1 ½ tablespoons sugar

1 large garlic clove, grated or minced

Make sure the tuna is well drained with as much moisture removed as possible. Mix together all the tuna cake ingredients (excluding avocado oil) and mix with a spoon or spatula until well combined. Form the mixture into 11-12 small tuna cakes, you may need to squeeze out a little moisture as you're forming them. Place on a plate and pop them in the fridge for a few minutes while you prepare the slaw and dressing.
Place the shredded cabbage, carrots and fresh herbs in a large bowl. Whisk or blend together all dressing ingredients until smooth and creamy. Drizzle the dressing over the slaw and toss to combine.
Heat a large nonstick skillet over medium-high heat and add a couple tablespoons of avocado oil. When the oil is hot, fry the tuna cakes for 2-3 minutes per side until golden brown and crispy, remove to a paper towel-lined plate. You'll need to work in 2-3 batches to fry all of the tuna cakes.
Serve tuna cakes hot on top of slaw with a big squeeze of lime, drizzle of sriracha mayo and sprinkle of sesame seeds.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🎂Cakes

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 101 weeks ago

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