Asian-Inspired Tuna Cakes

Name: Asian-Inspired Tuna Cakes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 cake, 6 serving(s)
Ingredients: 170.09 g can tuna in water, drained; 22.18 ml low sodium soy sauce; 2 eggs, beaten; 1.23 ml pepper (or more to taste); 1 small white onion, minced; 236.59 ml panko breadcrumbs; 29.58 ml melted butter; 118.29 ml mayonnaise; 1.23 ml garlic powder; 1.23 ml lemon pepper; 14.79 ml lemon juice; 0.5 ml Tabasco sauce; 29.58 ml sesame oil

Submitted by januarybride

"Found this recipe in "The Metro St. Louis Guide to Smart Parenting" as a kid-friendly healthy recipe. Very simple and very tasty! The sauce rEALLY makes the recipe! The soy and panko give a nice twist to the familiar boring tuna cakes of yesteryear. Can be used as a main dish or as an appetizer. NOTE: Due to the concensus of reviewers, I have decreased the original 1/4 cup soy sauce to 1.5 tablespoons."

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photo by The Flying Chef

Ready In:: 40mins
Ingredients:: 13
Yields:: 1 cake
Serves:: 6

ingredients

170.09 g can tuna in water, drained
22.18 ml low sodium soy sauce
2 eggs, beaten
1.23 ml pepper (or more to taste)
1 small white onion, minced
236.59 ml panko breadcrumbs
29.58 ml melted butter
118.29 ml mayonnaise
1.23 ml garlic powder
1.23 ml lemon pepper
14.79 ml lemon juice
0.5 ml Tabasco sauce
29.58 ml sesame oil

directions

Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
Place dipping sauce in a sandwich size Ziplock baggie.
Heat oil in large pan.
Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
When browned on each side, remove and place on a paper towel to drain off excess oil.
Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.

Questions & Replies

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Reviews

Thanks so much for your wonderful recipe! My boyfriend and I really, really enjoyed them. I made a bunch of changes to make them Weight Watchers-friendly, and I don't think they suffered at all for it. I used 12 oz of tuna instead of 6 but kept other proportions the same. I substituted Egg Beaters for the eggs, replaced the butter with 1 tsp of olive oil (I'd probably just skip it next time), used 3/4 lowfat plain yogurt and 1/4 light mayo for the sauce, and used about 1 T of sriracha instead of the hot pepper sauce to give it more kick. I also upped the garlic powder. Even with all these changes, they were delicious. In terms of serving size, I made 8 patties and served two per serving. They worked out to 7 points, which is spot on for a Weight Watchers lunch. Thank you for a great base recipe - I'm sure they'd be even better made as directed, but I was very pleased that even with modified ingredients, they had such good flavor. My boyfriend even requested to have them again. Thanks!

SilverOpera
This recipes was very easy to make and very flavorful. Even my 5 years old twins liked them (except for the tiny pieces of oniont my son discovered). We serevd with rice but nect time will definitelyserve on a salad. This is a nice change from every day menu in our house. Definite keeper!

mshaley
Spectacular! This recipe just made my top ten list. I used sriracha instead of tobasco, and added whole seasame seeds in place of oil for an interesting crunch in the sauce. (Personal pref) Other than that, followed directions and saved for future repeated use in my menu rotation! Thanks again!

forty2stars
I had to add an extra can of tuna. My husband loved it. One 6 oz. can of tuna will not feed 6 people. At least the people I know. I added some siracha sauce to it as well. Thanks.

aronsinvest
These were fantastic and so easy to prepare!! The rating was a toss up between 4 and 5's I wish you could do a half in here. We all loved the sauce that went with these little gems. It was so quick to put together and the resulting taste was so good and would have many possibilities, to be paired with other things. I served these for our dinner with a salad and it was perfect, but I can see how these would make for a quick and super lunch. Great combo JB and we will definitely be enjoying these again.. :)

The Flying Chef

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Tweaks

Spectacular! This recipe just made my top ten list. I used sriracha instead of tobasco, and added whole seasame seeds in place of oil for an interesting crunch in the sauce. (Personal pref) Other than that, followed directions and saved for future repeated use in my menu rotation! Thanks again!

forty2stars
Thanks so much for your wonderful recipe! My boyfriend and I really, really enjoyed them. I made a bunch of changes to make them Weight Watchers-friendly, and I don't think they suffered at all for it. I used 12 oz of tuna instead of 6 but kept other proportions the same. I substituted Egg Beaters for the eggs, replaced the butter with 1 tsp of olive oil (I'd probably just skip it next time), used 3/4 lowfat plain yogurt and 1/4 light mayo for the sauce, and used about 1 T of sriracha instead of the hot pepper sauce to give it more kick. I also upped the garlic powder. Even with all these changes, they were delicious. In terms of serving size, I made 8 patties and served two per serving. They worked out to 7 points, which is spot on for a Weight Watchers lunch. Thank you for a great base recipe - I'm sure they'd be even better made as directed, but I was very pleased that even with modified ingredients, they had such good flavor. My boyfriend even requested to have them again. Thanks!

SilverOpera