Ingredients for Asian Inspired Tuna Cakes
- 2 (5 ounce) cans tuna in water, drained
- 1.5 tablespoons low sodium soy sauce
- 1 large egg
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped white onion
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon lemon pepper
- 1 tablespoon lemon juice
- a few drops of Tabasco sauce (to taste)
- Sesame Oil
- chopped green onions (for garnish, if desired)
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How to Make Asian Inspired Tuna Cakes
- Preheat oven to 350°F (175°C).
- In a medium bowl, gently combine 2 (5 ounce) cans tuna (drained), 1 large egg, 1.5 tablespoons soy sauce, 1/4 teaspoon black pepper, 1/4 cup finely chopped yellow onion, 1/2 cup panko bread crumbs, and 2 tablespoons melted butter. Mix until just combined; do not overmix.
- Form the tuna mixture into 4-6 patties, about 1/2 inch thick. Place on a baking sheet lined with parchment paper.
- Refrigerate the patties for at least 20 minutes to firm up.
- While the patties chill, prepare the dipping sauce: In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon garlic powder, 1 tablespoon lemon juice, 1/2 teaspoon lemon pepper, and a few drops of Tabasco sauce (to taste).
- Bake the tuna cakes for 15-20 minutes, or until golden brown and cooked through.
- Remove from oven and let cool slightly.
- Serve immediately with the dipping sauce. Garnish with chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
11g
Fat
25g
Carbs
6g
