ASIAN INSPIRED TUNA CAKES

Step up your lunch or dinners with these Asian Inspired Tuna Cakes.  They are delightfully delicious, easy to make, and are kid friendly; which is always a win in my book!

I love a good cake. Well not dessert cake, that I have never loved.  I’m more of a pie kind of gal.  But savory cakes…..I’m all over those.  Crab cakes, tuna cakes, salmon cakes, chicken cakes (wait, do they make chicken cakes?!) I guess that would just be a patty.

I digress.

Tuna cakes.  Have you made them?  They are so good and so versatile.  Basically anything you would mix into tuna salad you can make into a tuna cake.  (Sidenote: have you noticed that a lot of recipes lately have been super versatile!) I love tuna cakes so much that one of my recipes in the WHOLE30 COOKBOOK is for Mexican Salmon Cakes (salmon and tuna are basically the same lol)

There are a couple tricks to getting your tuna or salmon cakes un perfecto!

1. Make them small.  The bigger they are the harder they are to flip.
2. Wait a few minutes before flipping to get a nice crust to it.  The nice char helps keep everything together. Patience is a virtue. Let me repeat myself……patience is a virtue!!

My kids thoroughly enjoyed these. They actually kinda got a bit ticked off because I didn’t make more of them.  I feel like that’s how it always is. You test a recipe out, but never make a lot *just* in case it turns out to be really disgusting.

I really like keeping it simple with my dipping sauces, but you do you!  If you feel like throwing sriracha all over it, have at it!  Or keep it simple with a little coconut aminos.  I personally enjoyed having it with a cilantro lime dressing that I also for my BANH MI CHOPPED SALAD

The great thing about recipes is that you can make it your own by just adding a sauce or dip that you love!

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ASIAN INSPIRED TUNA CAKES

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6

Ingredients

• 4 (5 oz) cans of tuna, water drained
• 2 green onions, sliced
• 1/2 bell pepper, finely chopped
• 2 cloves of garlic, minced
• 1 tbl grated ginger
• 1 tsp fish sauce
• 1/2 cup mayonnaise
• 1/4 cup coconut aminos
• 1 egg
• oil for "frying"
CILANTRO LIME DRESSING:
• 1/4 cup coconut aminos
• 1 tbl apple cider vinegar
• 2 tbl olive oil or avocado oil
• 2 tbl finely chopped cilantro
• 1 tsp fresh ginger, grated
• Juice of 1/2 lime

Instructions

1. Mix all ingredients into a large bowl, except for dressing.
2. Get a skillet nice and hot with some oil.
3. Take some tuna mixture in your hand and gently squeeze to get some of the extra "juice" out. You don't want it too wet. Flatten so that the tuna cake is about the size of your palm.
4. Place into the hot skillet and let cook 3-5 minutes.
5. Flip and cook another 3-5 minutes or until golden brown.
6. Garnish with sliced green onions
DRESSING:
7. Mix all ingredients together.
8. Drizzle over tuna cakes or dip them!

Notes

Be patient when it comes to wanting to flip the tuna cakes. If you do it too soon it will fall apart.

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These will keep for about 4 days in the fridge.  You can eat them hot or cold.

Whole30: yes

Paleo: yes