Ingredients
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1 (6 ounce) can tuna in water, drained
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1 1/2 tablespoons low sodium soy sauce
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2 eggs, beaten
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1/4 teaspoon pepper (or more to taste)
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1/2 small white onion, minced
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1 cup panko breadcrumbs
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2 tablespoons melted butter
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1/2 cup mayonnaise
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1/4 teaspoon garlic powder
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1/4 teaspoon lemon pepper
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1 tablespoon lemon juice
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2 dashes Tabasco sauce
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2 tablespoons sesame oil
Instructions
- Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
- Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
- In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
- Place dipping sauce in a sandwich size Ziplock baggie.
- Heat oil in large pan.
- Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
- When browned on each side, remove and place on a paper towel to drain off excess oil.
- Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.