Asian Style Tuna Cakes with Creamy Ginger Sauce
Recipe GLPR796ed67a1e7dd8
Pan-fried tuna cakes seasoned with fresh ginger, cilantro, and soy sauce, served with a cool and creamy ginger yogurt sauce. These savory cakes make a light, flavorful meal perfect for lunch or dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 (2.5 oz) pouches albacore tuna in water, drained
2 large eggs, beaten
1/4 cup fresh cilantro, finely chopped
1 1/2 tablespoons fresh ginger, finely grated
1 to 2 teaspoons low-sodium soy sauce
6 ounces plain non-fat Greek yogurt
1 tablespoon olive oil
3/4 cup plain panko bread crumbs
1/4 cup red bell pepper, finely chopped
Salt and pepper to taste
3 scallions, diced (reserve 1 tablespoon for garnish if desired)
1 teaspoon toasted sesame oil
Directions
Prepare the Creamy Ginger Sauce by whisking together the Greek yogurt, 1/2 tablespoon of the grated ginger, 1/2 teaspoon of soy sauce, and toasted sesame oil in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
In a large bowl, combine the drained tuna, beaten eggs, panko bread crumbs, chopped cilantro, remaining 1 tablespoon ginger, remaining 1/2 to 1 1/2 teaspoons soy sauce, red bell pepper, and diced scallions (reserving the 1 tablespoon for garnish). Mix gently until just combined, being careful not to overmix. Season with salt and pepper to taste.
Divide the mixture into 6 equal portions and shape each into a cake about 3/4 inch thick.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the tuna cakes in the skillet. Cook for 5 to 6 minutes on the first side until golden brown and the cakes are cooked through to an internal temperature of 160°F.
Flip the cakes and cook for another 2 to 3 minutes on the second side until golden and cooked through.
Transfer the tuna cakes to a serving plate. Serve warm with the Creamy Ginger Sauce on the side or drizzled over top. Garnish with reserved scallions if desired.
