Crispy Tuna Pancakes
These golden, crispy Tuna Pancakes are packed with savory flavor and paired with a tangy homemade dipping sauce. Perfect as a quick lunch, appetizer, or light dinner, they’re simple to make yet irresistibly satisfying.
Ingredients
For the tuna pancakes:
- 6.5 oz. (185g) can tuna, well-drained
- 2 large eggs, beaten
- 1 oz. (30g) green onions, finely chopped
- 1.6 oz. (45g) onion, finely diced
- 0.7 oz. (20g) red bell peppers or red chili pepper, seeds removed, finely diced
- 0.7 oz. (20g) green bell peppers or green chili pepper, seeds removed, finely diced
- 1 tbsp mayonnaise, optional
- 2 tsp all purpose flour
- 1 tbsp. olive oil
- ¼ tsp salt
- ground black pepper
For the dipping sauce:
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tbsp rice wine vinegar
- 2 tsp sugar
Instructions
- Make the dipping sauce by whisking all the ingredients together in a small bowl. Set aside.
- Combine all the tuna pancake ingredients in a large bowl and mix well to combine.
- Preheat a skillet over medium-low heat and add a little olive oil to the pan. Scoop out the tuna mixture with a spoon and gently place it onto the pan (each spoonful makes one pancake).
- Cook the pancakes for 2-3 minutes then flip them over and continue to cook for a further 2-3 minutes, or until golden brown and cooked through. They are ready when no egg liquid seeps out when gently pressing the mixture down with a spatula.
- Remove the pancakes from the pan and set aside. Repeat this process until all the mixture is used up, adding more olive oil to the skillet between each batch.
- Serve the pancakes with the prepared dipping sauce.
Nutrition
Serving: 2gCalories: 332kcalCarbohydrates: 12gProtein: 31gFat: 18gFiber: 2g
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