Asian-Style Tuna Cakes
Sometimes I just feel like something simple for dinner and throw a bunch of ingredients together. I used to do that a lot with canned tuna. I used to keep it very simple - mostly just tuna, lemon, bread crumbs and green onion. As I like to add East-Asian flare to most of my dishes, I decided to go that direction with this recipe. You can make them ahead of time and have as an afternoon snack or light lunch. Make sure you include the sweet and savoury soy-ginger Aioli. It's easy to make and easy to enjoy!
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Ingredients:
Soy-ginger Aioli:
Tuna Cakes:
Soy-ginger Aioli:
- ¼ cup mayonnaise
- 2 teaspoons crushed garlic
- 1 teaspoon minced ginger
- 2 teaspoons soy sauce
- 1 teaspoon Sriracha sauce
Tuna Cakes:
- 2 cans flaked tuna, drained
- 1 teaspoon spicy deli mustard
- ½ cup dry bread crumbs or panko
- 1 teaspoon lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon Chinkiang vinegar
- ½ teaspoon sesame oil
- 2 tablespoons chopped green onion
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- kosher salt
- fresh ground black pepper
- 1 to 2 eggs
- 1 tablespoon olive oil
- ½ teaspoon butter
- lemon wedges
Instructions:
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