If you adore bold flavors and crave something that’s both satisfying and quick to prepare, then you’re going to fall head over heels for this Asian-Style Tuna Cakes with Spicy Mayo Recipe. These golden, crispy patties are bursting with fresh ginger, garlic, and a hint of chili heat, perfectly balanced with a creamy, tangy, and fiery sriracha mayo that just elevates the entire dish to a new level. Whether you’re whipping them up for a casual weeknight dinner or impressing friends at a gathering, these tuna cakes deliver a delicious punch of savory goodness with every bite.
Ingredients You’ll Need
Gathering these simple, fresh ingredients is the key to a flavorful, perfectly textured tuna cake. Each one plays a crucial role in creating that vibrant taste and irresistible crunch.
- 2 cans (5 oz each) tuna in water (drained): The star protein that’s light, flaky, and ready to soak up all the flavors.
- ½ cup panko breadcrumbs: Adds an airy crunch and helps bind the patties without weighing them down.
- 1 large egg: Acts as a natural binder, keeping everything together when you cook.
- 2 green onions (finely chopped): Lends freshness and a subtle bite that brightens the mix.
- 2 tablespoons soy sauce: Deepens the umami flavor and adds the perfect salty balance.
- 1 tablespoon sesame oil: Infuses a warm, nutty aroma that’s the essence of Asian cooking.
- 1 tablespoon fresh ginger (grated): Brings a zesty, invigorating note to the recipe.
- 2 cloves garlic (minced): Adds aromatic depth and a hint of sharpness.
- 1 tablespoon cilantro (chopped): Offers a fresh, herbal lift that complements all the rich flavors.
- ½ teaspoon chili flakes (optional): Gives just the right kick of heat if you want to spice things up.
- 2 tablespoons vegetable oil (for frying): Essential for achieving the golden, crispy crust on the cakes.
- For the Spicy Mayo: ½ cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon lime juice, ½ teaspoon soy sauce – this creamy, spicy sauce ties everything together with a lovely tang and kick.
How to Make Asian-Style Tuna Cakes with Spicy Mayo Recipe
Step 1: Prepare the Tuna Mixture
Start by draining the tuna thoroughly to avoid soggy cakes, then toss it into a bowl with the panko breadcrumbs and egg. This combination adds moisture and ensures the cakes hold together beautifully. Next, stir in the finely chopped green onions, soy sauce, sesame oil, grated ginger, minced garlic, cilantro, and chili flakes if you’re using them. Mix everything gently but thoroughly until you have a well-combined, fragrant mixture that’s ready to be shaped into patties.
Step 2: Form the Tuna Cakes
Using your hands or a small scoop, shape the mixture into 6 to 8 small patties. Aim for uniform size so they cook evenly and develop that perfect golden crust. If the mixture feels too wet, adding a sprinkle more panko will help. If it’s on the drier side, a little extra soy sauce or an additional egg yolk can boost moisture.
Step 3: Cook to Crispy Perfection
Heat the vegetable oil in a large skillet over medium heat, making sure it’s hot before you add the patties. Fry the tuna cakes for about 3 to 4 minutes on each side until they’re nicely browned and delightfully crisp. Don’t overcrowd the pan, or they won’t get that irresistible crust. Once cooked, transfer them to a paper towel-lined plate to drain off any excess oil.
Step 4: Whip Up the Spicy Mayo
While the cakes are cooking, mix together the mayonnaise, sriracha, lime juice, and soy sauce in a small bowl until smooth and creamy. This spicy mayo is the ultimate companion to these tuna cakes, adding a cooling element with just enough heat to keep things exciting.
How to Serve Asian-Style Tuna Cakes with Spicy Mayo Recipe
Garnishes
Finishing touches can elevate your presentation and flavor profile. Sprinkle finely chopped fresh cilantro or sliced green onions on top for a burst of color and aroma. A wedge of lime on the side invites an extra squeeze of brightness that cuts through the richness beautifully.
Side Dishes
These Asian-Style Tuna Cakes with Spicy Mayo Recipe pair wonderfully with light sides like steamed jasmine rice or a crunchy cucumber salad dressed with rice vinegar and sesame seeds. For a heartier meal, serve alongside sautéed bok choy or roasted sweet potatoes for a balanced and colorful plate.
Creative Ways to Present
Think beyond just plating—try these tuna cakes in sliders with crisp lettuce and sliced avocado for a fun handheld snack. Or top a fresh mixed greens salad with these golden patties and drizzle the spicy mayo as a dressing for a stylish and satisfying lunch or dinner option that impresses with both flavor and flair.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the tuna cakes in an airtight container in the refrigerator for up to 3 days. Keeping the spicy mayo separate prevents it from making the cakes soggy. Reheat gently to maintain their crispy texture.
Freezing
These tuna cakes freeze well! Arrange them on a baking sheet lined with parchment and freeze until firm. Then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months, making them a perfect make-ahead option for busy days.
Reheating
To reheat, use a skillet over medium heat to crisp them back up in a little oil, or warm them in an oven at 350°F for about 10 minutes. Microwaving is possible but may soften their delightful crunch.
FAQs
Can I use fresh tuna instead of canned tuna?
Absolutely! Fresh tuna can be used, but finely chop or pulse it in a food processor. Keep in mind it may require slight adjustment in seasoning and binding, so taste and tweak as you go.
Is there a vegetarian alternative for this recipe?
You can swap tuna with mashed chickpeas or finely chopped mushrooms for a vegetarian twist. The texture will differ, but with the same seasoning, you’ll get a delicious Asian-inspired patty.
How spicy is the spicy mayo?
The spicy mayo strikes a nice balance—it’s creamy with a moderate kick from the sriracha. You can easily control the heat by adjusting the sriracha amount or adding a bit more mayo for mildness.
Can I bake the tuna cakes instead of frying?
Yes! For a lighter version, place the patties on a greased baking sheet and bake at 400°F for 12 to 15 minutes, flipping halfway through, until golden and cooked through.
What can I serve these tuna cakes with for a party?
They make excellent bite-sized appetizers! Serve them on toothpicks with a small dollop of spicy mayo or alongside fresh vegetable sticks and dipping sauces to keep your guests happy.
Final Thoughts
There’s something truly special about the warm, comforting flavors packed into these Asian-Style Tuna Cakes with Spicy Mayo Recipe. They are easy to whip up, delightfully crispy, and bursting with that perfect balance of savory, spicy, and fresh notes. I hope you enjoy making and sharing this recipe as much as I do—it’s sure to become a favorite in your kitchen too!
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Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (6–8 cakes)
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Pescatarian
Description
These Asian-Style Tuna Cakes are a flavorful and crispy appetizer or main course made with canned tuna, fresh herbs, and a hint of spice, served with a creamy and tangy spicy mayo dipping sauce. Perfectly pan-fried to golden perfection, these patties bring a delightful blend of savory and spicy notes inspired by Asian cuisine.
Ingredients
Tuna Cakes
- 2 cans (5 oz each) tuna in water, drained
- ½ cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cilantro, chopped
- ½ teaspoon chili flakes (optional)
- 2 tablespoons vegetable oil (for frying)
Spicy Mayo
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- ½ teaspoon soy sauce
Instructions
- Prepare the tuna mixture: In a mixing bowl, combine the drained tuna, panko breadcrumbs, egg, finely chopped green onions, soy sauce, sesame oil, grated fresh ginger, minced garlic, chopped cilantro, and chili flakes if using. Mix all the ingredients thoroughly until evenly blended. Shape the mixture into 6 to 8 small, evenly sized patties.
- Cook the tuna cakes: Heat the vegetable oil in a large skillet over medium heat. Carefully place the tuna patties into the hot oil, cooking each side for 3 to 4 minutes until they develop a golden brown and crispy crust. Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil.
- Make the spicy mayo: In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and soy sauce until smooth and well combined. Adjust the heat by adding more sriracha if desired.
- Serve: Serve the warm tuna cakes drizzled with the spicy mayo or offer the sauce on the side for dipping. Enjoy as a tasty appetizer or a main dish alongside rice, salads, or sliders.
Notes
- For a lighter alternative, pan-fry using minimal oil or bake the tuna cakes at 400°F for 12 to 15 minutes until cooked through and crispy.
- These tuna cakes pair beautifully with rice bowls, can be served in sliders, or placed over fresh salads for a wholesome meal.
