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
Scale
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.
