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Thai Tuna Patties with Cilantro Cabbage Slaw

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Thai Tuna Patties with Cilantro Cabbage Slaw combine crispy, flavorful tuna patties with a fresh and crunchy slaw tossed in a tangy Thai-inspired dressing. This protein-packed meal is quick, satisfying, and perfect for lunch, dinner, or meal prep.

Ingredients

  • 2 cans (5 ounces each) tuna, drained
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon red curry paste
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for cooking
  • 2 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 carrot, grated
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large bowl, combine the tuna, egg, breadcrumbs, green onions, garlic, ginger, soy sauce, lime juice, red curry paste, cilantro, salt, and pepper.
  2. Mix until well combined.
  3. Form the mixture into 8 evenly sized patties.
  4. Refrigerate the patties for 15 to 20 minutes to help them hold their shape.
  5. While the patties chill, combine the green cabbage, red cabbage, carrot, and cilantro in a large bowl.
  6. In a small bowl, whisk together the lime juice, rice vinegar, sesame oil, honey or maple syrup, salt, and pepper.
  7. Pour the dressing over the slaw and toss until evenly coated.
  8. Heat the vegetable oil in a large skillet over medium heat.
  9. Cook the tuna patties for 3 to 4 minutes per side, or until golden brown and heated through.
  10. Transfer the patties to a paper towel-lined plate.
  11. Serve the tuna patties topped with or alongside the cilantro cabbage slaw.
  12. Garnish with additional cilantro and lime wedges if desired.

Notes

  • For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce.
  • Add diced red bell pepper to the tuna mixture for extra color and sweetness.
  • Serve in lettuce wraps for a lighter meal.
  • Sweet chili sauce, peanut sauce, or sriracha mayo make excellent accompaniments.
  • Store patties and slaw separately in the refrigerator for best texture.
  • Freeze cooked or uncooked patties for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/thai-tuna-patties-with-cilantro-cabbage-slaw/