Asian-Inspired Tuna Rissoles with Soy-Ginger Glaze
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
1 hour
Prep time
20 minutes
Cook time
30 minutes
Resting time
10 minutes
Inspired by traditional Asian cooking methods and flavors, these tuna rissoles encapsulate the essence of quick yet robust flavors that resonate with Asian cuisine. The use of canned tuna also pays homage to the idea of utilizing pantry staples to create gourmet dishes, reflecting influences from Japanese croquettes and other similar creations. Chefs globally are acknowledging the versatility of tuna, making it accessible to home cooks, allowing for experimentation while adhering to culturally significant components like soy sauce and sesame oil. This dish is a celebration of textures and tastes, aiming to convey a feeling of comfort yet elegant dining experience.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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400 grams Canned tuna (drained and flaked)
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100 grams Bread crumbs (preferably panko for extra crunch)
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3 large Spring onions (finely sliced)
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20 grams Fresh ginger (grated or finely minced)
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2 cloves Garlic (minced)
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30 milliliters Soy sauce (for flavoring)
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10 milliliters Sesame oil (for flavoring)
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1 large Egg (beaten for binding)
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1 pinch Salt
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1 pinch Black pepper
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60 milliliters Soy sauce
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30 grams Brown sugar (packed)
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10 grams Fresh ginger (grated)
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1 cloves Garlic (minced)
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5 grams Cornflour (mixed with 15ml water to create a slurry for thickening)
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5 grams Sesame seeds (to garnish)
Instructions
- 1. Form the Rissoles: Using your hands, shape the tuna mixture into rissoles, about the size of palm-sized patties (approximately 8cm in diameter). Aim for uniform thickness for even cooking.
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2.
Cook the Rissoles:
Heat a frying pan over medium heat and add a splash of oil. Once hot, place the rissoles into the pan, ensuring not to overcrowd (cook in batches if necessary). Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from the pan and let rest on a paper towel-lined plate to absorb excess oil.
Ensure rissoles reach an internal temperature of 75°C for safety.
- 3. Prepare the Soy-Ginger Glaze: In the same pan, bring the soy sauce, brown sugar, grated ginger, and minced garlic to a simmer over low heat. Whisk together the cornflour mixed with water to form a slurry, then gradually add it to the sauce while stirring. Cook for 2-3 minutes until the glaze thickens and becomes glossy.
- 4. Plate the Rissoles: Arrange the cooked rissoles on serving plates. Drizzle generously with the soy-ginger glaze and sprinkle sesame seeds over the top for garnish. Serve hot with additional glaze on the side if desired.
- 5. Prepare the Rissoles Mixture: In a large mixing bowl, combine the drained and flaked tuna with bread crumbs, sliced spring onions, grated ginger, minced garlic, soy sauce, sesame oil, and the beaten egg. Season the mixture with salt and black pepper. Mix until well combined, ensuring that all ingredients are evenly distributed.
Tips and Variations
- Add finely chopped coriander to the rissoles mixture for an extra layer of flavour.
- Serve with a side of pickled vegetables for crunche and acidity.
- For a spicier glaze, add a dash of sriracha to the soy-ginger glaze.
- Make smaller rissoles for appetizers or larger for a main course.
- Refrigerate the rissoles before cooking to firm up the mixture and enhance their structure.
Equipment Required
Suggested Pairings
Sides
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The crunch and acidity of a fresh Asian slaw perfectly balance the rich flavours of the rissoles.
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Rice soaks up the glaze, complementing the dish and providing a hearty side.
Drinks
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A fragrant tea that complements the Asian flavours and cleanses the palate.
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This Japanese lager provides a crisp finish to the meal, harmonizing well with the dish.
Other Food Dishes
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A warm miso soup serves as a delicate starter, preparing the palate for the rissoles.
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A light and refreshing dessert that contrasts with the savoury rissoles.