The Tastiest Asian-Style Tuna Cakes With Spicy Mayo Recipe

Crispy golden tuna cakes with a zesty Asian-style spice blend bring restaurant-quality flavor right to your dinner table.

These delectable seafood patties pack a serious punch of umami and complexity.

The recipe combines fresh tuna with vibrant herbs and aromatic seasonings that dance across your palate.

Crunchy on the outside and tender within, these tuna cakes offer a delightful texture contrast that makes every bite memorable.

Paired with a creamy, spicy mayo that adds just the right kick, this dish transforms simple ingredients into something extraordinary.

You’ll love how quickly these cakes come together for a quick weeknight meal or impressive appetizer.

Prepare to be amazed by how a few simple ingredients can create such a spectacular culinary experience.

Asian-Style Tuna Cakes With Spicy Mayo Twist

• Simplify Kitchen Prep: Combine chicken, spinach, and mushrooms in one pan, reducing cleanup and saving valuable cooking time.
• Create Versatile Comfort Food: Perfect for busy weeknights, family dinners, or casual gatherings with its creamy, hearty texture and satisfying flavor profile.
• Customize with Ease: Swap ingredients like different cheeses or proteins to match personal preferences or dietary needs, making this recipe adaptable for various tastes.
• Minimal Cooking Skills Required: Straightforward baking method allows even novice cooks to achieve a delicious, restaurant-quality meal with minimal culinary expertise.

Ingredients Needed for Tuna Cakes and Spicy Mayo

• Tuna: Fresh protein source for the main dish.
• Egg: Binds the tuna cake ingredients together.

• Green Onions: Adds fresh, mild onion flavor with white and green parts used differently.
• Garlic: Provides aromatic depth to the tuna mixture.
• Soy Sauce: Adds umami and saltiness to the tuna cakes.
• Salt and Pepper: Fundamental seasonings for overall taste balance.

• Panko Crumbs: Creates a crispy, golden exterior for the tuna cakes.
• Arrowroot Powder: Helps bind the tuna mixture and provides a light texture.
• Mayonnaise: Adds moisture and helps hold the tuna cakes together.

• Mayonnaise: Creamy base for the sauce.
• Lime Juice: Adds bright, tangy flavor.
• Sriracha Sauce: Provides heat and spiciness.

• Avocado Oil: Provides a neutral cooking oil for frying.
• Sesame Oil: Adds a distinctive Asian-inspired flavor.

• Sesame Seeds: Provides a nutty crunch and visual appeal.

Steps for Making Asian-Style Tuna Cakes at Home

Step 1: Prep Green Onions

Thoroughly rinse green onions and chop finely. Separate white and green sections.

Set green tops aside for garnish later.

Step 2: Create Spicy Mayo

• Mayonnaise
• Fresh lime juice
• Sriracha sauce
• Salt
• Black pepper

Set sauce mixture aside.

Step 3: Mix Tuna Filling

• Drained tuna
• Chopped white onion parts
• Egg
• Soy sauce
• Arrowroot powder
• Mayonnaise
• Minced garlic
• Salt
• Black pepper

Blend ingredients completely using a fork until well integrated.

Step 4: Shape Tuna Cakes

Form the tuna mixture into small circular patties approximately 2 inches wide.

Ensure compact and uniform shape.

Step 5: Coat with Crispy Crumbs

Roll each tuna patty in panko crumbs, guaranteeing complete and even coverage.

Step 6: Sizzle and Cook

Heat nonstick pan over medium temperature. Add combination of avocado and sesame oils.

Carefully place tuna cakes in pan. Cook roughly 2 minutes per side until golden brown and thoroughly heated.

Step 7: Plate and Garnish

Transfer cooked tuna cakes to serving plate. Drizzle with prepared spicy mayo.

Sprinkle with sesame seeds and reserved green onion tops.

Notes to Perfect Spicy Tuna Cakes Each Time

• Press panko crumbs gently but firmly onto tuna cakes to ensure a crispy, even golden exterior that locks in moisture.
• Combine avocado and sesame oils for enhanced flavor depth and higher cooking temperature with a subtle nutty undertone.
• Keep cakes uniformly small (2 inches) to guarantee consistent cooking and easier flipping without breaking.
• Remove excess liquid completely from canned tuna to prevent soggy cakes and maintain proper binding with egg and arrowroot powder.
• Adjust sriracha sauce quantity to personalize heat level, creating a customized condiment that complements the delicate tuna flavor.

Ideas for Changing Up Tuna Cake Recipes

• Salmon Sensation: Replace tuna with canned salmon for a rich, omega-3 packed alternative that maintains the Asian-inspired flavor profile.
• Vegetarian Delight: Swap tuna with mashed chickpeas or drained and flaked hearts of palm to create a plant-based version that keeps the crispy texture.
• Gluten-Free Option: Use gluten-free panko crumbs or almond meal instead of traditional breadcrumbs, ensuring those with gluten sensitivities can enjoy the recipe.
• Low-Carb Adaptation: Replace panko crumbs with crushed pork rinds or ground almonds for a protein-rich, low-carbohydrate coating that delivers similar crunch.

Good Sides With Asian-Style Tuna Cakes

• Elevate Citrus Refreshment: Pair these Asian-style tuna cakes with a crisp, cold Japanese yuzu lemonade that cuts through the richness and complements the seafood's delicate flavor.
• Balanced Wine Selection: Choose a light, zesty New Zealand Sauvignon Blanc with herbal undertones that harmonizes with the tuna's umami and the spicy mayo's kick.
• Crunchy Sidekick: Serve alongside a quick Asian cucumber salad dressed in rice vinegar and sesame oil to provide a cool, tangy contrast to the golden-fried tuna cakes.
• Textural Contrast Plate: Add pickled ginger or a small seaweed salad to introduce extra brightness and a briny element that enhances the overall seafood experience.

Keeping Tuna Cakes Fresh and Flaky

• Store leftover tuna cakes in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking.
• Wrap individual tuna cakes tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Label with the date for easy tracking.
• Preheat to 350°F. Place tuna cakes on a baking sheet lined with parchment paper. Warm for 10-12 minutes until heated through, turning once halfway.
• Warm a nonstick pan over medium-low heat. Add a touch of oil and cook tuna cakes for 2-3 minutes per side, ensuring they're crispy and hot throughout.

FAQs

• What ingredients make these tuna cakes unique?

The combination of soy sauce, sriracha, and sesame oil gives these tuna cakes a bold Asian-inspired flavor profile that sets them apart from traditional fish cakes.

• How do I ensure the tuna cakes don't fall apart while cooking?

Using egg and arrowroot powder as binding agents helps hold the tuna cakes together, preventing them from crumbling during frying.

• Can I use a different type of fish for this recipe?

While the recipe is designed for canned tuna, you could substitute with canned salmon or flaked white fish for a similar texture and result.

• Is the spicy mayo very hot?

The spicy mayo has a mild to moderate heat level from sriracha, which can be adjusted by adding more or less sauce to suit your personal spice preference.

Asian-Style Tuna Cakes With Spicy Mayo Recipe

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4.9 from 27 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Crispy Asian-style Tuna Cakes bring zesty flavors from Pacific coastal kitchens straight to your plate. Spicy mayo adds bold character, making these cakes irresistible companions for your culinary adventure.

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Ingredients

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Main Ingredients:

• 2 (5 ounces / 142 grams) cans flaked white tuna, drained
• 1/2 cup gluten-free crumbs or panko crumbs
• 1 egg

Flavor Enhancers:

• 2 green onions, finely chopped (whites and greens separated)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup mayonnaise
• Salt and pepper, to taste

Cooking Oils:

• Avocado oil, for frying
• Sesame oil, for frying
• 2 tablespoons arrowroot powder (or regular flour)

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Instructions

1. Finely chop green onions, separating white and green parts for distinct uses later in the recipe.
2. Prepare spicy mayo by whisking mayonnaise, lime juice, sriracha, salt, and pepper in a separate bowl.
3. In a mixing bowl, combine drained tuna with white green onion portions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and seasoning.
4. Blend tuna mixture thoroughly with a fork until ingredients are completely integrated.
5. Shape the mixture into compact, uniform cakes approximately 2 inches in diameter.
6. Generously coat each tuna cake with panko crumbs, ensuring complete and even coverage.
7. Preheat a nonstick pan over medium heat, adding a blend of avocado and sesame oils for enhanced flavor.
8. Carefully place tuna cakes in the heated pan, cooking for 2 minutes per side until achieving a golden-brown exterior and ensuring thorough cooking.
9. Remove tuna cakes from pan and transfer to serving plate.
10. Enhance presentation by drizzling spicy mayo over the cakes, then sprinkle with sesame seeds and reserved green onion greens as a vibrant garnish.

Notes

• Try alternative breadcrumbs like gluten-free panko or almond meal for dietary restrictions.
• Ensure tuna cakes are tightly packed to prevent crumbling during cooking, using gentle pressure when forming.
• Pat tuna dry before mixing to remove excess moisture and achieve crispier exterior when frying.
• Substitute regular mayonnaise with Greek yogurt or vegan mayo for healthier or dairy-free options.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 300 kcal
• Sugar: 1 g
• Sodium: 550 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 18 g
• Cholesterol: 75 mg