Prep Time: 10 minutes
Total Time: about 35 minutes (includes resting time)
Serves: 4
1 large egg
1/2 cup gluten-free bread crumbs
2 cans (5 ounce size) tuna, drained and flaked
2 green onions, minced
2 Tablespoons minced fresh cilantro
1 Tablespoon toasted sesame oil
1 – 2 teaspoons Asian chili-garlic sauce (to taste)
1/4 cup mayonnaise
1 teaspoon wasabi powder
1 Tablespoon vegetable oil
1. Mix Tuna: In a large bowl add the egg and bread crumbs and stir together to combine. Add the tuna, green onions, cilantro, sesame oil and Asian chili-garlic sauce and toss together to combine.
2. Shape into Patties: Using clean hands, divide mix into 4 equal sized portions (use a kitchen scale if needed) and flatten into 1/2 inch thick patties. Place on a baking sheet and cover with plastic wrap. Refrigerate 15 minutes.
3. Make Sauce: While cakes rest, make sauce. In a small bowl add the mayonnaise and wasabi powder and stir to combine.
4. Cook Tuna Cakes: In a large non-stick skillet heat oil over medium heat until it shimmers. Using a spatula, gently remove tuna from sheet. Add tuna cakes to skillet and cook until well browned on both sides, about 5 or 6 minutes total time.
5. Serve & Enjoy: Transfer tuna cakes to individual plates and serve hot with a dollop of wasabi-mayonnaise on the side. Enjoy!
