Ingredients
Equipment
Instructions
- In a small bowl, prepare the dipping sauce by whisking together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp sesame oil. Set aside.
- Ensure the canned tuna is drained thoroughly, pressing out all excess liquid. In a medium bowl, flake the tuna.
- Add the panko breadcrumbs, beaten egg, minced garlic, grated ginger, chopped green onions, 1 tbsp soy sauce, and 1 tsp sesame oil to the tuna. Mix gently until just combined.
- Divide the mixture into 6 equal portions and form into patties about 1-inch thick.
- Heat vegetable oil in a large non-stick skillet over medium-high heat. Cook the tuna cakes for 3-4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain. Serve immediately with the prepared dipping sauce.
Notes
Tip 1: Do not skip draining the tuna properly; it's the key to crispy cakes that don't fall apart.
Tip 2: For a gluten-free version, use certified gluten-free panko breadcrumbs.
Tip 3: These cakes are great for meal prep. Cook them ahead and reheat in a skillet or air fryer.
Tip 2: For a gluten-free version, use certified gluten-free panko breadcrumbs.
Tip 3: These cakes are great for meal prep. Cook them ahead and reheat in a skillet or air fryer.
