Turn solid white canned tuna fish into an incredibly delicious, Asian-infused dish with this Mini Teriyaki Tuna Cakes recipe!
I have to admit that I was really excited to share this recipe this week. It starts off with a can of tuna. I know. What could possibly be so exciting about canned tuna? This recipe right here, folks. Two small cans of tuna get fancied up into a seriously delicious, Asian-infused dish!
I wasn’t entirely sure how this recipe was going to turn out at first. Would it just taste like a lump of tuna fish mixed with a few other ingredients? Nope! Regular ol’ canned tuna gets totally transformed into a high protein, low carb dish that would make a perfect appetizer, meal, or even small snack bite! The best part – they’re so easy to make! Nothing makes me happier than when a recipe turns out exactly how I imagined it!
Now that the weather is warming up and that dreaded swimsuit season is right around the corner, I’ve been telling myself, “You’ve got to eat better. You’ve got to be healthier. Blah, blah, blah.”
So far, the biggest change I’ve made, aside from staying active with Hunter, is the increase in my water intake. I go through bottles of water like you wouldn’t believe lately! But I feel like it’s not enough so I’m trying to get creative with my meals.
I’d love to eat less carbs. I’ve done it once before. But bread and pasta is just so easy and…I’m Italian. So I’m trying to add more veggies and leaner meats into my diet. We’ve been having fish at least once a week, so I decided to make these mini tuna cakes as a side dish the other night for dinner. They’d also make a great meal on their own over a plate of zoodles, which I honestly can’t wait to try!
- 2 - 5oz. cans of solid white tuna
- 3 scallions, greens only
- 1 egg
- 1/2 cup panko breadcrumbs, plus 1/2 cup
- Sesame oil
- Sriracha sauce
- Extra virgin olive oil
- Teriyaki sauce
- Sesame seeds, for garnishing
- In a medium bowl, break apart tuna fish into small pieces.
- Add scallion, egg, and 1/2 cup of panko. Pour other 1/2 cup of panko in a small bowl and set aside.
- Add about 2-3 drops of sesame oil (do not add any more or you'll overpower the dish) and a squirt or two of Sriracha sauce. Stir to combine.
- Heat a few tablespoons of olive oil in a frying pan.
- Roll tuna mixture into small balls, then pat down to form cakes.
- Coat each side in panko, then carefully place in heated frying pan.
- Cook tuna cakes for 1-2 minutes on each side, or until panko is golden brown.
- Drain on a paper towel, if necessary.
- Then, serve with a teriyaki drizzle, or on the side for dipping, and garnish with sesame seeds.
There you have it! A really easy, incredibly delicious meal that your family won’t believe was made with a couple cans of tuna! Take that, tuna fish sandwiches!
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