Asian Style Tuna Cakes with Creamy Ginger Sauce

Name: Asian Style Tuna Cakes with Creamy Ginger Sauce
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 6
Cuisine: Asian
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

Recipe GLPR796ed67a1e7dd8

Asian

Appetizer

30 min

179 cal

Servings: 6

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4.25

The ingredient list is friendly to Charlotte stores—canned albacore tuna, eggs, and panko are pantry staples at Harris Teeter, Food Lion, Walmart, and ALDI, and fresh ginger, cilantro, and scallions are standard produce finds. Cost per serving runs around $2.50–$3.00 if you use canned tuna and buy Greek yogurt on sale, making this budget-friendly. The stated 30 minutes is honest for hands-on time, though you should count five extra minutes for mincing ginger and cilantro if you're not prepped. These cakes are forgiving, hand-shaped, and need only a quick pan-sear, so they suit busy weeknights without fussy technique—just watch the heat so they brown without burning. The main caveat is that they don't reheat as well as a braise; eat them fresh and hot, or plan to finish leftovers cold the next day rather than warming them through.