Source: http://traceysculinaryadventures.com/2013/04/asian-tuna-cakes-with-spicy-lime-mayo.html
Notes: When mixing it, you don't think it'll hang together. But it does, especially after some time in the fridge. Actually on second thought this needs more binder.
Tuna Cakes
1 large egg
1/2 cup panko bread crumbs
3 scallions, thinly sliced
2 tablespoons minced fresh cilantro
1 tablespoon toasted sesame oil
2 teaspoons chili-garlic sauce
1/4 teaspoon black pepper
2 (5-oz) cans solid white albacore tuna in water, drained and flaked
1 tablespoon canola oil
Mayo
2 tablespoons nonfat Greek yogurt
2 tablespoons light mayonnaise
1 teaspoon sriracha sauce
zest of half of a lime
juice of half a lime
Whisk the egg and panko together in a medium bowl. Stir in the scallions, cilantro, sesame oil, chili-garlic sauce and black pepper. Add the tuna and gently mix until incorporated. Divide the mixture into four equal portions, and shape each portion into a patty. Refrigerate the patties for at least 15 minutes.
Set a large nonstick skillet over medium heat and add the oil. When it shimmers, add the patties. Cook for about 5 minutes total, flipping halfway through, or until the patties are golden brown on both sides. Carefully remove them from the pan.
To make the sauce: Stir together all of the ingredients in a bowl – you can add more or less sriracha than called for, depending on how spicy you want the sauce. Serve a dollop on each tuna cake.
