Sometimes it’s all about the pantry scrounge over here. Lately, our pantry has an inordinate amount of canned tuna, so much so we could probably live off canned tuna for at least a month. In most cases, the thought of living off canned tuna for a month sounds downright depressing, but if Asian Tuna Cakes are part of a month-long tuna diet, then I’m game. In fact, this cake bursts with so much flavor that you won’t believe it’s made with canned tuna and basic items you probably have in your fridge right now. This is a game-changer in the tuna cake world.
I love Asian flavors -soy, ginger, sesame oil- with fish. It’s the flavor profile of my favorite way to prepare salmon. These tuna cakes are the poor man’s version, but the burst of flavor is surprisingly close to their swanky predecessor at a fraction of the price, which makes them a culinary win in my book. Cheap and delicious-yes, please! I serve the cakes with my favorite microwavable rice pilaf and a vegetable side doused in a bit of saved sauce for a quick and easy weeknight meal.
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