Thai Tuna Patties Cilantro Slaw

This Thai-inspired tuna patty recipe transforms simple canned tuna into a protein-packed, flavorful meal that's both elegant and easy. The bright cilantro cabbage slaw adds the perfect crunch and acidity to complement the warm, spiced patties.

I created this recipe during a busy weeknight when I needed something nutritious but didn't have time for a grocery run. Now it's become my go-to when I want to impress guests with minimal effort but maximum flavor impact.

Ingredients

For the slaw

• Shredded carrots: creates natural sweetness and adds beautiful color
• Shredded cabbage: provides essential crunch and lightness
• Chopped cilantro: brings fresh herbaceous notes that define Thai cuisine
• Apple cider vinegar: adds brightness and helps tenderize the vegetables
• Coconut sugar: offers subtle sweetness without overpowering
• Toasted sesame oil: delivers nutty depth even in small amounts
• Salt and pepper: for proper seasoning always use fresh ground pepper
• Hot sauce: optional for customizable heat level

For the patties

• Yellowfin tuna: quality canned tuna makes all the difference in texture and flavor
• Egg: acts as the crucial binder that holds everything together
• Coconut flour: absorbs moisture and creates perfect patty consistency
• Fresh cilantro: brightens the flavor profile and ties to the slaw
• Freshly grated ginger: provides aromatic warmth and authentic Thai flavor
• Minced garlic: creates savory foundation look for firm cloves with tight skin
• Turmeric: adds color and subtle earthy notes plus anti-inflammatory benefits
• Cayenne pepper: provides controllable heat adjust to your preference
• Coconut oil: gives a subtle tropical note while creating perfect sear

Step-by-Step Instructions

Prepare the Slaw:

Combine all slaw ingredients in a small bowl mixing gently but thoroughly. The vinegar will begin breaking down the vegetables while you prepare the patties creating a perfectly tender slaw. Allow it to marinate for at least 5 minutes for flavors to meld together. The coconut sugar will dissolve into the vinegar creating a light dressing.

Mix the Patty Ingredients:

Break up the tuna thoroughly with a fork ensuring no large chunks remain. Add egg coconut flour herbs and spices mixing until completely incorporated. The mixture should be moist but hold together when pressed. The coconut flour will continue absorbing moisture as it sits making the mixture easier to handle.

Form the Patties:

Divide mixture into four equal portions. Use your hands to form uniform patties about 3 inches in diameter and half an inch thick. Press firmly around the edges to prevent crumbling during cooking. If the mixture feels too wet refrigerate for 5 to 10 minutes to allow the coconut flour to absorb excess moisture.

Cook the Patties:

Heat coconut oil in a nonstick skillet over medium heat until shimmering but not smoking. Carefully place patties in the pan leaving space between them. Cook undisturbed for 2 to 4 minutes until a golden crust forms. Flip gently with a thin spatula and cook another 2 to 4 minutes until both sides are evenly browned and patties are heated through.

Assemble and Serve:

Place warm patties on buns or lettuce wraps. Top generously with the marinated slaw and sliced avocado. Add additional hot sauce or mayo if desired. The contrast between the warm spiced patties and cool crunchy slaw creates a perfect texture and temperature balance.

Bookmark

My absolute favorite ingredient in this recipe is the fresh ginger. I discovered its transformative power in tuna patties after running out of lemon one day. The warm spicy notes completely elevated the dish from ordinary to restaurant quality and my family now requests these patties regularly as our healthy takeout alternative.

Storage and Make-Ahead Tips

These tuna patties can be formed up to 24 hours in advance and kept covered in the refrigerator before cooking. This makes them perfect for busy weeknights when you need dinner ready quickly. The formed raw patties can also be frozen for up to 3 months. Simply place parchment paper between each patty freeze on a baking sheet until solid then transfer to a freezer bag. Cook directly from frozen adding about 2 minutes per side to the cooking time.

The cooked patties stay fresh in the refrigerator for up to 3 days. I recommend storing the slaw separately as it gets soggy when left with the patties. To reheat gently warm in a skillet over medium low heat for about 2 minutes per side. Microwaving works in a pinch but you'll lose the crispy exterior.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Salmon can replace tuna for a different flavor profile with the same cooking method. If coconut flour isn't in your pantry regular breadcrumbs work perfectly using 1/4 cup instead of the tablespoon of coconut flour. Purple cabbage makes a beautiful colorful alternative to green in the slaw.

For an egg free version 2 tablespoons of mayonnaise combined with 1 tablespoon of cornstarch creates a binding mixture that works surprisingly well. Avocado oil can replace coconut oil for a more neutral flavor base. And if cilantro isn't your thing fresh basil or mint make wonderful herb alternatives that still complement the Thai flavor profile.

Serving Suggestions

These versatile patties shine in multiple presentations. For a light lunch serve them over mixed greens with the slaw as a protein packed salad. Create a deconstructed bowl with steamed jasmine rice diced cucumber the slaw and patties topped with sriracha mayo for a satisfying dinner.

For entertaining serve miniature versions as appetizers with a dollop of slaw on top and a decorative toothpick. They make excellent finger food that can be prepared ahead and served at room temperature. For a complete meal pair with simple roasted sweet potatoes which complement the Thai spices beautifully.

Bookmark

Frequently Asked Questions

→ Can I use a different type of fish for these patties?

Yes! While yellowfin tuna creates the ideal texture and flavor, you could substitute with canned salmon, mackerel, or even crab meat. Each will provide a different flavor profile but will work with the Thai-inspired seasonings.

→ How do I keep the tuna patties from falling apart?

The egg and flour/breadcrumbs act as binders. If your patties seem too fragile, refrigerate them for 10-15 minutes before cooking to help them set. Make sure to drain the tuna well and handle the patties gently when flipping.

→ Can I make these patties ahead of time?

Absolutely! You can form the patties up to a day in advance and store them covered in the refrigerator. The slaw can also be made ahead, though it's best within a few hours of preparation to maintain crispness.

→ Is there a substitute for coconut flour?

Yes, panko breadcrumbs work well as mentioned in the recipe. You could also use regular breadcrumbs, crushed crackers, or almond flour depending on your dietary preferences.

→ How can I make this dish more filling?

Serve the patties on whole grain buns with the avocado and slaw, or pair with a side of quinoa, brown rice, or roasted sweet potatoes for a more substantial meal.

→ What sauce pairs well with these tuna patties?

A sriracha mayo, lime-cilantro aioli, or spicy peanut sauce would complement these Thai-inspired flavors perfectly. Even a simple squeeze of lime juice adds brightness.