If you’re craving a dish that bursts with vibrant flavors and comes together in no time, then you absolutely must try this Asian Tuna Cakes with Spicy Mayo Recipe. These golden, crispy tuna patties are perfectly tender inside, bringing a delightful mix of savory soy, fresh green onions, and just the right amount of garlic kick. Paired with a creamy, spicy mayo that’s zingy and slightly tangy, this recipe hits all the right notes to satisfy your appetite and impress anyone lucky enough to share the table. Whether for a quick weeknight dinner or a casual gathering, these Asian Tuna Cakes are as fun to make as they are to eat!
Ingredients You’ll Need
This recipe uses simple but carefully selected ingredients that each play a crucial role in crafting the perfect balance of taste, texture, and color. From the tender flaked tuna to the punchy aromatics and crispy coatings, every element counts towards creating these irresistible cakes.
- Flaked white tuna (2 cans, 142 g each): The star protein that stays moist and tender inside the cakes.
- Green onions (2, finely chopped, whites and greens separated): Adds fresh, sharp crunch and vibrant color throughout the mix.
- Egg (1): A binder that holds everything together for perfect patty formation.
- Soy sauce (1 tbsp): Brings deep umami richness and a subtle saltiness.
- Arrowroot powder (2 tbsp, or regular flour): Helps to give structure without weighing the cakes down.
- Mayonnaise (¼ cup): Adds creaminess which keeps the cakes moist and tender.
- Garlic (2 cloves, minced): Infuses a punch of aromatic flavor to elevate every bite.
- Salt and pepper (to taste): Essential seasoning to balance all the flavors.
- Gluten-free crumbs or panko crumbs (½ cup): Creates a delightfully crisp crust on the outside.
- Avocado oil and sesame oil (for frying): These oils provide a neutral and nutty flavor while achieving a perfect golden crust.
How to Make Asian Tuna Cakes with Spicy Mayo Recipe
Step 1: Prepare the Tuna Mixture
Start by draining your canned tuna thoroughly to avoid sogginess. In a spacious bowl, combine the tuna, the white parts of your finely chopped green onions, the egg for binding, soy sauce for savory depth, arrowroot powder or flour to give the mixture body, a dollop of mayonnaise for creaminess, freshly minced garlic for aromatic layers, and a pinch of salt and pepper to bring it all to life. Mix everything gently but thoroughly until you have a uniform mixture ready to shape.
Step 2: Form the Cakes
Once your mixture is perfectly combined, divide it into small portions and shape them into patties about 2 inches in diameter. To ensure a beautifully crisp coating, press each patty into your gluten-free or panko crumbs, covering all sides evenly. This step not only adds texture but also helps the cakes hold together beautifully during cooking.
Step 3: Cook the Tuna Cakes
Heat a nonstick pan over medium heat and add a combination of avocado oil and sesame oil. The avocado oil provides a high smoke point for frying, while the sesame oil contributes a subtle nutty aroma. Once the oils shimmer gently, carefully place your patties in the pan. Fry each side for roughly 2 minutes until they develop a golden-brown crust that is crisp to the touch. This quick cooking ensures the inside stays moist and flaky.
Step 4: Make the Spicy Mayo
While the cakes are sizzling, take a moment to whip up the spicy mayo that makes this recipe truly unforgettable. In a small bowl, whisk together mayonnaise, a squeeze of fresh lime juice for brightness, a generous splash of sriracha sauce for heat, and a pinch of salt and pepper to taste. The result is a creamy, zesty dipping sauce with just the right kick to complement the savory tuna cakes.
How to Serve Asian Tuna Cakes with Spicy Mayo Recipe
Garnishes
Garnishing these tuna cakes thoughtfully can elevate your dish from simple to spectacular. I love sprinkling some thinly sliced green onion greens on top for a fresh crunch and pop of color. Toasted sesame seeds add a lovely nutty crunch as well. For extra zest, a wedge of lime on the side encourages everyone to add a splash of brightness with every bite.
Side Dishes
These cakes pair wonderfully with light, refreshing sides. A crisp Asian slaw made with shredded cabbage, carrots, and a tangy dressing brings a cool contrast to the warm, rich cakes. Alternatively, steamed jasmine rice or garlic fried rice is a comforting option that rounds out the meal nicely without overpowering the delicate tuna flavors. For a low-carb approach, steamed or roasted broccoli or snap peas make for vibrant accompaniments.
Creative Ways to Present
Feeling adventurous? Turn your Asian Tuna Cakes with Spicy Mayo Recipe into a crispy slider by placing the warm cake on a mini bun, topping it with a dollop of spicy mayo, pickled cucumbers, and fresh cilantro leaves. Another fun idea is serving them atop Asian-inspired noodles or as a filling wrapped in crisp lettuce leaves for a handheld delight. Play with presentation to keep this favorite fresh and inviting every time.
Make Ahead and Storage
Storing Leftovers
Got extra tuna cakes? No problem! Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keeping the cakes chilled will help maintain their texture and flavor. Just be sure to cool them completely before sealing the container to avoid steam buildup.
Freezing
If you want to keep these delights longer, freezing is an excellent option. Lay the formed but uncooked tuna cakes on a baking sheet lined with parchment paper and freeze until firm, about 1-2 hours. Then transfer to a freezer-safe bag or container. Frozen tuna cakes will stay good for up to 1 month, perfect for quick meals on busy days.
Reheating
To enjoy leftovers at their best, reheat refrigerated or thawed tuna cakes in a hot skillet with a bit of oil to revive their crispiness. Avoid microwaving as it can make the coating soggy. A quick pan-fry for a few minutes on each side will bring back that golden crunch and warm the cakes through without drying them out.
FAQs
Can I use fresh tuna instead of canned tuna in this Asian Tuna Cakes with Spicy Mayo Recipe?
Absolutely! Fresh tuna can give a more luxurious texture, but be sure to finely chop or pulse it so the mixture binds together well. Be mindful of cooking times, as fresh tuna cooks quickly and can become dry if overcooked.
What can I substitute for arrowroot powder in the recipe?
If you don’t have arrowroot powder, all-purpose flour, cornstarch, or even chickpea flour can work as alternatives to help bind the cakes. Just use the same amount specified in the recipe and adjust slightly if needed for consistency.
How spicy is the mayo, and can I adjust it?
The spicy mayo has a gentle to moderate heat level, thanks to sriracha. You can easily modify the heat by adding more or less sriracha or substituting with a milder chili sauce or even chili powder to suit your taste preferences.
Can I make this dish gluten-free?
Definitely! Just be sure to use gluten-free panko or breadcrumbs, and verify your soy sauce is gluten-free as well. This makes for a delicious gluten-free option without compromising taste or texture.
Is this recipe suitable for meal prep?
Yes! These tuna cakes hold up well when refrigerated and can be easily reheated for meals throughout the week. The spicy mayo can also be made ahead and stored separately for convenience.
Final Thoughts
I can’t recommend this Asian Tuna Cakes with Spicy Mayo Recipe enough if you love quick, flavorful dishes that feel a little special. Each bite brings a delightful crunch paired with rich, savory tuna and a spicy, creamy dip that keeps you coming back for more. Give it a try soon – I promise it’ll become a regular favorite in your kitchen too!
Print
Asian Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Description
These Asian Tuna Cakes are a flavorful and quick-to-make dish featuring flaked white tuna mixed with aromatic green onions, garlic, and a blend of savory ingredients. Crispy on the outside and tender inside, they are pan-fried to perfection and served with a zesty spicy mayo dipping sauce. Perfect for an easy lunch or dinner, this recipe offers a delightful combination of textures and tastes with a subtle Asian flair.
Ingredients
Tuna Cakes
- 2 (142 g) cans flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or regular flour)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
Spicy Mayo
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 1 tbsp sriracha sauce
- Pinch of salt and pepper
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until all ingredients are well incorporated to form a cohesive mixture.
- Form the Cakes: Shape the tuna mixture into patties approximately 2 inches in diameter. Once shaped, coat each tuna cake thoroughly in the gluten-free crumbs or panko crumbs to create a crispy exterior when fried.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add a mixture of avocado oil and sesame oil. Once the oil is hot, carefully place the tuna cakes in the pan and fry for about 2 minutes on each side, or until they are golden brown and cooked through.
- Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper until smooth. Adjust seasoning to taste and serve as a dipping sauce alongside the tuna cakes.
Notes
- Arrowroot powder can be substituted with regular flour if preferred.
- For a gluten-free option, ensure the panko crumbs used are specifically gluten-free.
- The ratio of avocado oil and sesame oil can be adjusted according to preference for flavor and frying temperature.
- If you prefer milder heat, reduce the amount of sriracha in the spicy mayo.
- These tuna cakes can also be baked for a healthier alternative, but frying provides the best crispy texture.
