If you love bold flavors that come together in a snap, then you’ve got to try this Asian-Style Tuna Cakes with Spicy Mayo Recipe. These golden, crispy patties are packed with savory tuna, vibrant green onions, and just the right kick of heat from sriracha. The panko breadcrumbs give them that perfect crunch, while the sesame oil adds a subtle nutty depth that makes every bite irresistible. Topped with a creamy, zesty spicy mayo, this dish is a total crowd-pleaser and ideal for a quick lunch, appetizer, or even a light dinner.
Ingredients You’ll Need
Getting the ingredients right is key to this Asian-Style Tuna Cakes with Spicy Mayo Recipe. Each element brings its own magic: from the flaky tuna to the crispy panko, and the spicy mayo that ties everything together with a creamy zing.
- High-quality canned tuna (5 oz): Use a good brand for tender, flaky tuna that serves as the star protein.
- Panko breadcrumbs (1 cup): These create a wonderful crisp on the outside of the cakes without weighing them down.
- Green onions (2, finely chopped): Fresh, sharp flavor and a pop of green to brighten the mix.
- Sesame oil (1 tbsp): Adds a rich, nutty aroma that immediately transports you to Asian flavors.
- Large egg (1): Binds the tuna mixture so the cakes hold their shape beautifully.
- Low-sodium soy sauce (1 tbsp): Enhances savory depth without overwhelming saltiness.
- Sriracha sauce (1 tsp, adjust to taste): Delivers just the right amount of warmth and spice.
- Mayonnaise (2 tbsp): The creamy base for the spicy mayo that’s both cooling and flavorful.
- Fresh lemon juice (1 tbsp): Brightens the mayo and balances the richness.
- Vegetable oil for frying: Provides a neutral frying medium so the tuna cakes crisp up perfectly.
How to Make Asian-Style Tuna Cakes with Spicy Mayo Recipe
Step 1: Mix the Tuna Cake Ingredients
Start by draining the tuna well and tossing it in a large bowl with panko breadcrumbs, finely chopped green onions, the egg, soy sauce, sesame oil, and sriracha. Stir everything together gently but thoroughly until the mixture is uniform — this ensures that every bite is packed with flavor and holds together when cooking.
Step 2: Shape the Patties
Once the mix is combined, form it into small patties roughly 2 inches wide—perfectly bite-sized but substantial enough to enjoy. Using your hands to shape them gives you full control over thickness and size, so adjust to your preference without worrying about perfection.
Step 3: Heat the Oil for Frying
Pour vegetable oil into a skillet and warm it over medium heat until it’s shimmering but not smoking. This temperature is ideal for crisping the exterior quickly while allowing the inside to cook through without burning.
Step 4: Fry the Tuna Cakes
Carefully add the patties to the hot oil in batches, so they don’t overcrowd the pan. Fry each side for about 3 to 4 minutes until golden brown and crispy. Flip gently to keep their shape intact, and once both sides are crisp and cooked through, transfer to a paper towel-lined plate to drain any excess oil.
Step 5: Prepare the Spicy Mayo
While the tuna cakes are frying, whisk together mayonnaise, fresh lemon juice, and extra sriracha if you want more heat. This spicy mayo is creamy with just the right zing—a luscious condiment that perfectly complements the crunchy, savory cakes.
How to Serve Asian-Style Tuna Cakes with Spicy Mayo Recipe
Garnishes
Fresh garnishes can elevate your Asian-Style Tuna Cakes with Spicy Mayo Recipe from delicious to dazzling. Sprinkle chopped cilantro or additional green onions over the top for color and a fresh flavor contrast. A wedge of lemon on the side works beautifully to add a bright citrus touch that cuts through the richness.
Side Dishes
These tuna cakes pair wonderfully with simple sides like steamed jasmine rice or a crisp Asian slaw tossed in a tangy dressing. You might also enjoy serving them over a bed of fresh mixed greens drizzled with sesame vinaigrette to keep it light and balanced.
Creative Ways to Present
For a fun twist, serve the tuna cakes on mini lettuce cups as handheld bites perfect for parties. Alternatively, stack them on a toasted bun with spicy mayo and crunchy cucumber slices for a gourmet tuna burger. Adding a drizzle of extra spicy mayo on top creates an eye-catching finish every time.
Make Ahead and Storage
Storing Leftovers
If you have any leftover tuna cakes, place them in an airtight container and store in the refrigerator for up to 2 days. They retain their flavor well but are best enjoyed fresh for that perfect crispy texture.
Freezing
You can freeze uncooked tuna cake patties by arranging them on a baking sheet lined with parchment paper and freezing until solid, then transferring to a freezer-safe bag. They’ll keep for up to 1 month and can be cooked straight from frozen—just add a minute or two to the frying time.
Reheating
To reheat leftover tuna cakes without sacrificing crunch, warm them in a non-stick skillet over medium heat until hot and crispy again. Avoid microwaving as it tends to make the patties soggy.
FAQs
Can I use fresh tuna instead of canned for this Asian-Style Tuna Cakes with Spicy Mayo Recipe?
Absolutely! Fresh tuna can be finely chopped or minced and used in place of canned. Just be sure to cook the cakes thoroughly since the fresh tuna isn’t pre-cooked. This variation offers a different texture and a luxurious twist.
How spicy is this recipe?
The recipe features sriracha for a mild to medium heat level, but it’s very easy to adjust. You can add more or less sriracha in the tuna mixture and spicy mayo to suit your spice preference, making it as gentle or fiery as you like.
Are these tuna cakes gluten-free?
Traditional panko breadcrumbs contain gluten, but you can swap them for gluten-free breadcrumbs or crushed rice crackers to make the recipe gluten-friendly without compromising on texture.
What can I serve if I want to make this dish vegetarian?
Since the main ingredient is tuna, for a vegetarian version, consider swapping the tuna for mashed chickpeas or crumbled tofu with the same seasoning. The texture and flavor will be different but still delicious with the spicy mayo.
Can I bake instead of fry the tuna cakes?
Yes, you can bake them for a lighter version. Place the patties on a lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for about 15 minutes, flipping halfway through until golden and crispy.
Final Thoughts
This Asian-Style Tuna Cakes with Spicy Mayo Recipe is a fantastic way to bring big flavors to your table with minimal fuss. Crispy, flavorful, and wonderfully versatile, these tuna cakes are sure to become a favorite go-to for weeknight dinners or sharing with friends. Once you try making them, you’ll love how easy it is to customize the spice level and presentation, making every bite feel special. Give this recipe a whirl—you might just find your new favorite comfort food.
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Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 patties (Approximately 6 servings)
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Low Fat
Description
These Asian-Style Tuna Cakes are crispy on the outside, tender on the inside, and packed with savory flavors enhanced by a spicy mayo dipping sauce. Made with canned tuna, panko breadcrumbs, and a hint of sesame oil, these quick and easy patties make a perfect appetizer or light meal with an Asian-inspired twist.
Ingredients
Tuna Cakes
- 1 can (5 oz) high-quality canned tuna, drained
- 1 cup panko breadcrumbs
- 2 green onions, finely chopped
- 1 tbsp sesame oil
- 1 large egg
- 1 tbsp low-sodium soy sauce
- 1 tsp sriracha sauce (adjust to taste)
- Vegetable oil for frying
Spicy Mayo
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- Additional sriracha sauce to taste
Instructions
- Mix the tuna cake ingredients: In a large bowl, combine the drained tuna, panko breadcrumbs, finely chopped green onions, egg, low-sodium soy sauce, sesame oil, and 1 teaspoon of sriracha sauce. Mix thoroughly until the ingredients are well incorporated to form a slightly sticky mixture.
- Shape the patties: Using your hands, form the mixture into small patties approximately 2 inches in diameter. This size ensures even cooking and easy handling during frying.
- Heat the oil: Pour vegetable oil into a skillet to cover the bottom and heat it over medium heat until it begins shimmering, indicating it is ready for frying.
- Fry the tuna cakes: Carefully place the patties in the hot oil in batches, making sure not to overcrowd the pan. Cook each side for about 3 to 4 minutes until they are golden brown and crispy on the outside.
- Prepare the spicy mayo: In a small bowl, combine mayonnaise with fresh lemon juice and add additional sriracha sauce to taste. Mix well to create a tangy and spicy dipping sauce.
- Serve: Remove the cooked tuna cakes from the skillet and place them on paper towels to drain excess oil. Serve warm with the spicy mayo for dipping.
Notes
- Use high-quality canned tuna packed in water for best flavor and texture.
- Adjust the amount of sriracha to control the heat level in both the tuna cakes and the spicy mayo.
- Panko breadcrumbs help create a light, crispy exterior; do not substitute with regular breadcrumbs.
- If preferred, you can bake the tuna cakes at 400°F (200°C) for 10-12 minutes, flipping halfway through, for a lower-fat alternative.
- Serve these tuna cakes as an appetizer, snack, or paired with a fresh salad for a light lunch or dinner.
