Crispy Ginger-Chili Tuna Cakes

Ingredients

• 2 tbsp Salted Perfection Fort Worth Select Blend
• 2 cans (5 oz each) tuna in water, thoroughly drained
• 1/2 cup panko breadcrumbs
• 2 large eggs, beaten
• 2 green onions, finely chopped
• 1 tsp soy sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil, for frying
• 1/4 cup mayonnaise, for dipping (optional)

Instructions

1. Crack open the tuna cans and drain them like you mean it. You want dry tuna here, not soup.
2. In a medium mixing bowl, combine the drained tuna, panko breadcrumbs, beaten eggs, chopped green onions, soy sauce, sesame oil, and the Salted Perfection Fort Worth Select Blend. Mix it until everything is incorporated and holds together.
3. Divide the mixture into 4 equal portions and shape them into firm patties. Press them tight so they don't fall apart in the pan.
4. Heat the vegetable oil in a non-stick skillet over medium heat. Once the oil is shimmering, gently place the patties in.
5. Cook the patties for about 3 to 4 minutes per side until they are golden brown and crispy. Don't mess with them too much; let the crust form.
6. Remove the cakes from the pan and let them rest on a paper towel for a minute to drain any excess oil.
7. Serve immediately while they are hot and crisp. DUNZO!