Tuna Cakes

Tuna Patties

• 1 1/4 pounds tuna steaks
• 1/4 cup finely chopped scallions
• 3 tablespoons finely chopped red onion
• 1 tablespoon minced fresh ginger
• 2 teaspoons fish sauce, (see Ingredient Note)
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon freshly ground pepper

Preparation

1. To prepare tuna: With a large chef's knife, chop tuna using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces.
2. Place the tuna, scallions, onion, ginger, 2 teaspoons fish sauce, soy sauce, brown sugar and pepper in a large mixing bowl. Gently combine, without overmixing, until evenly incorporated. Cover and refrigerate while you prepare the rest of the salad or up to 12 hours.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the dressing (Step 4) for up to 1 week. Cover and refrigerate the tuna mixture (Steps 1-2) for up to 12 hours.

• Ingredient Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.