# Components:
→ Tuna Cakes
01 - 2 cans (5 oz each) flaked white tuna, drained
02 - 2 green onions, whites finely chopped and greens thinly sliced, separated
03 - 1 large egg
04 - 1 tablespoon soy sauce
05 - 2 tablespoons arrowroot powder or all-purpose flour
06 - 1/4 cup mayonnaise
07 - 2 cloves garlic, minced
08 - Salt, to taste
09 - Black pepper, to taste
10 - 1/2 cup gluten-free panko crumbs or regular panko
11 - Avocado oil, for frying
12 - Sesame oil, for frying
→ Spicy Mayo
13 - 1/2 cup mayonnaise
14 - Juice of 1/2 lime
15 - 1 tablespoon sriracha sauce
16 - Salt, to taste
17 - Black pepper, to taste
→ Garnish
18 - Toasted sesame seeds
19 - Reserved sliced green onion greens
# Directions:
01 - Wash and finely chop the green onions, keeping the whites and greens separated for use in the mixture and for garnish.
02 - In a small bowl, whisk together mayonnaise, freshly squeezed lime juice, sriracha sauce, and season with salt and black pepper. Set aside for serving.
03 - In a mixing bowl, blend drained tuna, green onion whites, egg, soy sauce, arrowroot powder or flour, mayonnaise, minced garlic, salt, and black pepper. Mix thoroughly until evenly incorporated.
04 - Portion the tuna mixture into 9 equal pieces. Form each into a compact cake, roughly 2 inches in diameter, and gently press each side into the panko crumbs for a consistent coating.
05 - Heat a nonstick skillet over medium heat with a combination of avocado oil and a drizzle of sesame oil. Fry cakes in batches for approximately 2 minutes per side, or until exterior is golden brown and heated through.
06 - Transfer finished tuna cakes to a serving plate. Drizzle with the spicy mayonnaise and finish with a sprinkle of toasted sesame seeds and reserved green onion greens.
