Soy-Garlic Tuna Cakes with a Crisp Crumb Coating (Print-Friendly Version)

These small tuna cakes combine drained canned tuna with egg, mayonnaise, soy sauce and garlic, then receive a separate crumb coating. The quarter cup of mayonnaise belongs inside the cakes. An optional bottled spicy mayonnaise can be served alongside, but no extra sauce is required to complete the recipe. This avoids borrowing the binder mayonnaise for an unmeasured dipping sauce.

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# Ingredients You’ll Need:

01 - 2 cans (142 g each) flaked white tuna, drained

02 - 2 green onions, finely chopped (whites and greens separated)

03 - 1 egg

04 - 1 tablespoon soy sauce

05 - 2 tablespoons arrowroot powder or regular flour

06 - 1/4 cup mayonnaise

07 - 2 cloves garlic, minced

08 - Salt and pepper, to taste

09 - 1/2 cup gluten-free crumbs or panko crumbs

10 - Avocado oil, for frying

11 - Sesame oil, for frying

# How to Make It:

01 - Drain the tuna thoroughly. Combine it with green onion whites, egg, soy sauce, the selected binder, the measured mayonnaise and garlic. Season cautiously because tuna and soy sauce already contribute salt.

02 - Shape evenly shallow cakes about two inches across. Coat both sides with the measured crumbs, pressing gently. Test one cake’s handling before shaping the rest.

03 - Heat a thin film of avocado oil in a nonstick skillet over medium heat; add sesame oil sparingly for flavor according to its label. Fry without crowding, turning carefully, until browned and the centers reach 160°F. Two minutes per side is only an initial check.

04 - Transfer to a clean plate and garnish with green onion tops. Serve plain or with optional ready-made spicy mayonnaise; do not remove mayonnaise from the cake mixture to make a separate sauce.

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