If you’ve been searching for a dish that perfectly balances bold flavors, satisfying texture, and quick preparation, look no further than this Asian-Style Tuna Cakes with Spicy Mayo Recipe. These tuna cakes offer a delightful blend of tender tuna, fragrant ginger, and a crispy crust that gives every bite a mouthwatering crunch. Paired with a creamy, tangy, and zesty spicy mayo, this recipe is a flavorful celebration of Asian-inspired ingredients that will quickly become a cherished favorite in your kitchen rotation.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building layers of flavor, texture, and color, making your tuna cakes not only delicious but vibrant and inviting. These simple yet essential components come together beautifully to create a harmonious dish that’s as pleasing to the palate as it is to the eye. Here’s what you’ll need:
- 2 cans (5 oz each) tuna in water (drained): The star protein, offering a light and flaky base that absorbs the aromatic flavors.
- ½ cup panko breadcrumbs: Adds incredible crunch and helps bind the patties without heaviness.
- 1 large egg: Acts as the perfect binder to hold everything together firmly while frying.
- 2 green onions (finely chopped): Provide fresh, mild onion flavor and a pop of green color.
- 2 tablespoons soy sauce: Brings umami depth and saltiness that enhances the tuna beautifully.
- 1 tablespoon sesame oil: Infuses a warm, nutty aroma that’s quintessentially Asian in character.
- 1 tablespoon fresh ginger (grated): Adds a spicy, zesty brightness that lifts the entire recipe.
- 2 cloves garlic (minced): Gives a robust, pungent note that pairs perfectly with ginger.
- 1 tablespoon cilantro (chopped): Injects fresh herbal zing that revives every bite.
- ½ teaspoon chili flakes (optional): For those who like a gentle heat boost.
- 2 tablespoons vegetable oil (for frying): Ensures a crisp, golden crust without overpowering flavors.
For the Spicy Mayo:
- ½ cup mayonnaise: The creamy base that mellow out the heat and anchors the sauce.
- 1 tablespoon sriracha: Brings smoky, spicy kick that makes the mayo irresistible.
- 1 teaspoon lime juice: Adds refreshing acidity that cuts through the richness.
- ½ teaspoon soy sauce: Boosts savory notes in the sauce for a perfect balance.
How to Make Asian-Style Tuna Cakes with Spicy Mayo Recipe
Step 1: Combine the Ingredients
Start by placing your drained tuna in a large mixing bowl. Add the panko breadcrumbs, egg, finely chopped green onions, soy sauce, sesame oil, grated ginger, minced garlic, chopped cilantro, and, if you like, chili flakes. Mix everything gently but thoroughly so every bite will be packed with flavor and moisture balanced with crunch.
Step 2: Shape the Tuna Patties
Once mixed, shape the mixture into 6 to 8 small patties, about the size of your palm. Press firmly so they hold together well, but don’t overwork the mixture—that keeps them tender inside while crispy on the outside.
Step 3: Cook the Tuna Cakes
Heat the vegetable oil in a large skillet over medium heat. Carefully place the patties in the hot oil and cook for about 3 to 4 minutes on each side, until golden brown and irresistibly crispy. Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil.
Step 4: Prepare the Spicy Mayo
In a small bowl, whisk together mayonnaise, sriracha, lime juice, and soy sauce until well combined. This silky spicy mayo complements the tuna cakes perfectly, adding creaminess with a delightful zing.
How to Serve Asian-Style Tuna Cakes with Spicy Mayo Recipe
Garnishes
Fresh garnishes like thinly sliced green onions, extra chopped cilantro, or a sprinkle of sesame seeds can add a fresh pop and a little crunch on top of your tuna cakes. A wedge of lime on the side also brightens and refreshes every bite.
Side Dishes
Pair your Asian-Style Tuna Cakes with Spicy Mayo Recipe with steamed jasmine rice or a crisp cucumber salad for a light and balanced meal. For a more indulgent option, serve alongside Asian-style slaw with a sesame dressing for a refreshing crunch.
Creative Ways to Present
Try stacking these tuna cakes on mini slider buns with a dollop of spicy mayo and crunchy pickles for a fun appetizer. Or crown a bed of mixed greens and shredded carrots with a few cakes for a satisfying, protein-packed salad. Serving with a drizzle of spicy mayo and a sprinkling of chili flakes makes for a beautiful and flavorful presentation.
Make Ahead and Storage
Storing Leftovers
Let leftover tuna cakes cool completely before storing them in an airtight container in the refrigerator. They keep well for up to 3 days and maintain their flavor, making them perfect for weekday lunches or quick dinners.
Freezing
If you want to save some for later, freeze the uncooked patties in a single layer on a baking sheet first. Once frozen, transfer to a freezer-safe container or bag. Cook straight from frozen, adding a couple of extra minutes of cooking time on each side.
Reheating
Reheat leftover cooked tuna cakes in a skillet over medium heat until warmed through and crisp again, or use the oven at 350°F for about 10 minutes. Avoid microwaving if possible, as it can make the coating soggy instead of crispy.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! Fresh tuna can be chopped finely and used to make these cakes; just make sure it is cooked or seared beforehand to maintain food safety and flavor.
Is there a way to make these tuna cakes gluten-free?
Yes! Swap the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers to keep that crunch without gluten.
How spicy is the spicy mayo?
The spicy mayo has a gentle kick from the sriracha and chili flakes, but you can adjust the heat level by adding more or less sriracha or leaving out the chili flakes altogether.
Can these tuna cakes be baked instead of fried?
Definitely. Bake them at 400°F for 12 to 15 minutes, flipping halfway through, for a lighter, less-oily result with plenty of crispy edges.
What else can I serve with Asian-Style Tuna Cakes with Spicy Mayo Recipe?
They are fantastic with steamed or fried rice, noodle salads, pickled vegetables, or even wrapped in lettuce leaves for a fresh, hand-held bite.
Final Thoughts
I truly believe the Asian-Style Tuna Cakes with Spicy Mayo Recipe is a must-try for anyone craving a quick, flavorful dish that’s bursting with the essence of fresh herbs, spices, and rich textures. Once you make these, you’ll find countless ways to enjoy them, from casual dinners to party appetizers. Give this recipe a go and watch your taste buds celebrate every delicious bite!
Print
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
Description
These Asian-Style Tuna Cakes are flavorful patties made with tuna, panko breadcrumbs, and a blend of fresh herbs and spices. Pan-fried to golden perfection, they are served with a zesty spicy mayo that adds the perfect touch of heat and creaminess. Ideal as an appetizer or main course, these cakes bring together easy preparation and vibrant Asian-inspired flavors.
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 drained tuna, panko breadcrumbs, egg, finely chopped green onions, soy sauce, sesame oil, grated ginger, minced garlic, chopped cilantro, and chili flakes if using. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into 6 to 8 small, even-sized patties.
- Cook the tuna cakes: Heat the vegetable oil in a large skillet over medium heat. Once hot, place the tuna patties into the skillet and cook for about 3 to 4 minutes on each side or until they develop a golden brown, crispy exterior. Carefully transfer the cooked tuna cakes to a paper towel-lined plate to drain excess oil.
- Make the spicy mayo: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and soy sauce until smooth and well combined. Adjust the spice level to your preference by adding more sriracha if desired.
- Serve: Serve the tuna cakes immediately while hot, drizzled with the spicy mayo or with the sauce on the side for dipping. These cakes pair excellently as an appetizer or atop rice bowls, salads, or in sliders.
Notes
- For a lighter version, pan-fry using minimal oil or bake the patties at 400°F (200°C) for 12–15 minutes until cooked through.
- The tuna cakes also work well served on rice bowls, in sliders, or as a protein topping for salads.
- Adjust chili flakes and sriracha quantities to control heat levels according to taste.
