April 17 2017
Tuna Cakes with Ginger and Wasabi
How to prepare Tuna cakes with Ginger and wasabi.
Make delicious small tuna cakes and tasty Wasabi dip, and enjoy a delightful Asian dish.
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Ingredients
• Serves 6
• 450 g canned tuna in olive oil, drained, shredded, 4 scallions, finely chopped
• 2.5 cm fresh ginger, grated, 2 tbsp fresh cilantro, chopped
• 2 tbsp mayonnaise, 1 tsp wasabi paste
• 1 tbsp sesame oil, 1-2 cups breadcrumbs
• salt & black pepper, oil, for frying
• Dipping sauce
• 1 tsp wasabi paste, 6 tbsp soy sauce
• 1 scallion, finely chopped, 1 small red chili, finely chopped
Preparation
• Make the dipping sauce by mixing all the ingredients together in a small bowl. Set aside.
• Mix the tuna meat, scallions, ginger, coriander, mayonnaise, wasabi paste and sesame oil in a bowl. Stir in a little salt and pepper and enough breadcrumbs to make a mixture that
is firm enough to form patties, but is not too stiff.
• Chill for 30 minutes then form the mixture into 12 cakes with an ice scream scoop.
• Heat a little oil in a frying pan and fry the tuna cakes for about 3-4 minutes on each side, until browned.
• Note: Serve with lettuce leaves, kefir lime leaves, lemon slices accompanied by the dipping sauce. Garnish with some cilantro leaves.
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