# Needed Ingredients:
→ Tuna Cakes
01 - 2 cans (5 oz each) white tuna in water, drained and flaked
02 - 2 green onions, finely chopped, whites and greens separated
03 - 1 large egg
04 - 1 tbsp low sodium soy sauce
05 - 2 tbsp arrowroot powder or all-purpose flour
06 - 1/4 cup mayonnaise
07 - 2 cloves garlic, minced
08 - 1/2 cup panko breadcrumbs
09 - Salt and black pepper to taste
10 - 2 tbsp avocado oil and sesame oil blend for frying
→ Spicy Mayo
11 - 1/2 cup mayonnaise
12 - Juice from 1/2 lime
13 - 1 tbsp sriracha sauce
14 - Salt and black pepper to taste
→ Garnish
15 - Reserved green onion tops, finely sliced
16 - Sesame seeds
# Preparation Steps:
01 - Finely chop green onions, separating whites from greens. Reserve green tops for garnish. Place breadcrumbs in a shallow dish for coating.
02 - Whisk together mayonnaise, lime juice, sriracha, salt, and pepper in a small bowl. Cover and refrigerate until ready to serve.
03 - Combine drained flaked tuna, white parts of green onions, egg, soy sauce, arrowroot, mayonnaise, garlic, salt, and pepper in a large bowl. Mix until evenly blended and mixture holds together.
04 - Shape mixture into 9 small patties approximately 2 inches wide. Lightly coat each patty in breadcrumbs, pressing gently to adhere coating.
05 - Heat nonstick skillet over medium heat. Add avocado and sesame oil blend. Fry tuna cakes in batches for 2 minutes per side until golden and crispy. Do not overcrowd pan. Transfer to paper towel-lined plate to drain.
06 - Arrange tuna cakes on serving plate. Drizzle with spicy mayo and garnish with green onion tops and sesame seeds. Serve immediately while warm.
