Ahi Tuna Cakes with Ginger, Sesame & Lime
Ahi Tuna Cakes with Ginger and Sesame
Finely diced yellowfin tuna, panko and egg make six small cakes with a browned exterior. This recipe starts with raw fish and cooks the cakes through. It differs from patties made with flaked cooked or canned tuna.
Makes: 6 cakes; serve 2 per person for 3 main-course portions, or 1 per person as an appetizer. Preparation: about 20 minutes, plus 20 minutes chilling and any thawing time. Allow additional time for cooking.
Ingredients
- 1 lb yellowfin tuna, thawed if frozen and finely diced into roughly 1/4-inch pieces
- 1 egg, lightly beaten
- 1/2 cup panko breadcrumbs, plus a little extra if needed
- 1 tablespoon mayonnaise
- 2 tablespoons finely sliced green onion
- 1 tablespoon chopped parsley or cilantro
- 1 teaspoon finely grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- Black pepper to taste
- 2 tablespoons neutral cooking oil
Optional Dipping Sauce
Mix 3 tablespoons mayonnaise with 1 teaspoon sriracha and 1 teaspoon lime juice. Adjust the heat to taste and refrigerate until serving.
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Instructions
- Prepare the fish. Follow the package's thawing directions, including any instructions about opening or removing wrapping. Pat the fish dry and dice by hand for a mixture that retains some texture.
- Mix. Combine tuna, egg, panko, mayonnaise, green onion, herbs, ginger, sesame oil, soy sauce, lime juice and pepper. Fold gently until evenly mixed. Do not taste the raw mixture.
- Shape. Divide into six equal cakes, about 1/2 inch thick. If too wet to hold together, add panko a tablespoon at a time. Place on a lined plate, cover and refrigerate for 20 minutes.
- Pan-cook. Heat the cooking oil over medium heat in a nonstick or well-seasoned skillet. Add cakes without crowding. Cook until browned underneath, turn carefully with a wide spatula and finish the second side. Lower the heat if browning outpaces cooking.
- Check the center. Insert a thermometer from the side and cook each cake to 160°F internally. The mixture contains raw egg, so do not use a translucent or medium-rare center as the goal.
- Serve. Plate with the dipping sauce, cucumber salad or steamed rice. Use clean serving utensils.
The temperature target accounts for the egg in the mixture. FoodSafety.gov lists 160°F for egg dishes and 165°F for reheating leftovers.
Keeping the Cakes Together
Drain surface moisture, dice the fish finely and give the shaped cakes time to chill. Avoid making them thick, and allow a crust to form before turning. Use a skillet rather than open grill grates. These steps help with handling; the thermometer determines when cooking is complete.
Can I Use Canned Tuna?
Canned tuna is already cooked and has a different texture and moisture content. For that format, use the albacore patties recipe, which specifies cooked or drained canned fish. Do not assume the raw and cooked weights are interchangeable.
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Ingredients and Product Choices
Frozen Yellowfin Tuna Steaks and Frozen Yellowfin Saku Blocks can both be diced for this recipe. Saku is a block format, not a separate species. Check the current order options and packaging; this recipe requires 1 lb of usable tuna.
Check ingredient labels for fish, egg, wheat, soy and sesame. Gluten-free panko and sauces must be specifically labeled; substitutions can change binding and texture.
For a whole-piece preparation, try ahi tuna steak burgers. For lettuce cups, see tuna lettuce wraps. Browse the Tuna Collection for current products.
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