# Components:
→ Tuna Cakes
01 - 2 cans (5 oz each) white tuna in water, drained and flaked
02 - 2 green onions, finely chopped (whites and greens separated)
03 - 1 large egg
04 - 1 tablespoon soy sauce (low sodium preferred)
05 - 2 tablespoons arrowroot powder (or all-purpose flour, or gluten-free flour)
06 - 1/4 cup mayonnaise
07 - 2 cloves garlic, minced
08 - 1/2 cup breadcrumbs (panko or gluten-free)
09 - Salt and black pepper, to taste
10 - Avocado oil and sesame oil, for frying (about 2 tablespoons total)
→ Spicy Mayo
11 - 1/2 cup mayonnaise
12 - Juice from 1/2 lime
13 - 1 tablespoon sriracha sauce (or to taste)
14 - Salt and black pepper, to taste
→ Garnish (optional)
15 - Reserved green onion tops, finely sliced
16 - Sesame seeds
# Method:
01 - Separate and finely chop the green onions, reserving the green tops for garnish. Place breadcrumbs in a shallow dish for coating.
02 - In a small bowl, whisk together mayonnaise, lime juice, sriracha, salt, and pepper. Cover and refrigerate until serving.
03 - In a large bowl, combine drained, flaked tuna, white parts of green onions, egg, soy sauce, arrowroot (or flour), 1/4 cup mayonnaise, minced garlic, salt, and pepper. Mix until evenly blended and the mixture holds together.
04 - Shape the mixture into 9 small patties (about 2 inches wide). Lightly coat each patty in breadcrumbs, pressing gently to adhere.
05 - Heat a nonstick skillet over medium heat. Add a blend of avocado oil and sesame oil. Fry tuna cakes in batches, 2 minutes per side, until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain.
06 - Arrange tuna cakes on a serving plate. Drizzle with spicy mayo and garnish with green onion tops and sesame seeds if desired. Serve warm.
