Asian-Style Tuna Cakes with Spicy Mayo Recipe
Meet your new weeknight craving: Asian-Style Tuna Cakes with Spicy Mayo. This irresistible dish transforms humble cans of tuna into golden, crispy patties bursting with vibrant Asian flavors—a touch of fresh ginger, earthy soy sauce, and aromatic green onion—all brought to life by a smooth, fiery sriracha mayo. Whether you’re after a quick lunch, a light dinner, or a crowd-pleasing appetizer, these tuna cakes check every box, and that spicy sauce takes it over the top!
Ingredients You’ll Need
These Asian-Style Tuna Cakes with Spicy Mayo come together with easy-to-find ingredients, each one playing a special role. When you see how these building blocks combine, you’ll understand why this dish is so much more than the sum of its parts—think crispy outsides and lush, flavorful middles, all ready in under 30 minutes!
- Canned tuna in water, drained: The star of the show—choose high-quality tuna for best flavor and texture.
- Large egg: Essential for binding everything together so your cakes never crumble in the pan.
- Panko breadcrumbs: These Japanese-style breadcrumbs ensure a light, crispy bite every time.
- Mayonnaise: Adds creaminess and helps the cakes stay moist and tender.
- Soy sauce: Gives that signature savory, umami punch that ties all the flavors together.
- Sesame oil: Just a drizzle infuses depth and nutty aroma—don’t skip it!
- Green onions, finely chopped: Delivers freshness, a touch of sharpness, and beautiful flecks of color.
- Fresh cilantro, finely chopped: Pops of herbaceousness that keep the cakes bright and lively.
- Fresh ginger, grated: Zesty warmth that balances the rich flavors.
- Garlic powder: Adds mellow garlic flavor throughout every bite without overpowering.
- Black pepper: A pinch brings gentle spice and rounds out the seasoning.
- Vegetable oil (for cooking): Lets the tuna cakes brown up beautifully in the pan.
- Mayonnaise (for spicy mayo): Smooth, creamy base for the addictive spicy sauce.
- Sriracha sauce: For a bold, spicy kick that makes the sauce unforgettable.
- Lime juice: Brightens everything up for the finishing citrusy zing.
How to Make Asian-Style Tuna Cakes with Spicy Mayo
Step 1: Mix Up the Tuna Cake Mixture
Start by grabbing a medium mixing bowl and combining the drained tuna, egg, panko, mayonnaise, soy sauce, sesame oil, green onions, cilantro, ginger, garlic powder, and black pepper. This is your flavor powerhouse! Use a fork to break up the tuna and ensure all those ingredients mingle together, forming a mixture that holds its shape. If your mixture feels too wet, add a sprinkle more panko; if too dry, a spoonful of mayo works magic.
Step 2: Shape and Chill the Patties
Using clean hands, divide the mixture into four equal parts and shape each into a patty roughly 3 inches wide. Place the patties onto a plate and stick them in the fridge for 10 to 15 minutes. Trust me, this quick chill helps the cakes stay firm, making them easy to flip and keeping their golden edges crisp.
Step 3: Fry to Golden Perfection
Heat the vegetable oil in a non-stick skillet over medium heat. Once the oil shimmers, gently lay in your tuna cakes, spacing them so they aren’t crowded. Cook each side for 3 to 4 minutes, until they’re beautifully browned and heated through. That aroma will have you reaching for a fork immediately!
Step 4: Whisk the Spicy Mayo
While your tuna cakes sizzle, whisk together the mayonnaise, sriracha, and lime juice in a small bowl. Taste and add extra sriracha if you like a little more heat. This creamy, spicy mayo is the flavor finishing line—don’t be shy with it!
Step 5: Serve and Savor
Place your warm Asian-Style Tuna Cakes with Spicy Mayo on a platter or plate. Add a generous spoonful or dollop of the spicy mayo on top of each, or serve it on the side for dipping. Each bite will be a delicious balance of creamy, fresh, crispy, and spicy—so dig in while they’re hot!
How to Serve Asian-Style Tuna Cakes with Spicy Mayo
Garnishes
Don’t underestimate the power of the finishing touches! Top your Asian-Style Tuna Cakes with Spicy Mayo with extra sliced green onions, a scatter of sesame seeds, or a handful of fresh cilantro. You could even zest a little lime right over the top for added pop and color—these simple steps take your presentation from simple to stunning.
Side Dishes
To turn your Asian-Style Tuna Cakes with Spicy Mayo into a vibrant meal, serve with steaming jasmine rice, a cucumber-sesame salad, or a nest of chilled soba noodles. For a lighter twist, try them with a crisp lettuce leaf wrap or a tangy slaw—each pairing brings a new layer of texture and flavor.
Creative Ways to Present
Think beyond the plate! Stack your tuna cakes slider-style inside mini buns, break them up over a fresh bowl of salad greens, or tuck them into wraps with pickled veggies. For party bites, shape smaller cakes and skewer them with toothpicks, then arrange around a bowl of spicy mayo for fun, interactive dipping.
Make Ahead and Storage
Storing Leftovers
Pop any leftover tuna cakes in an airtight container and refrigerate for up to three days. The flavors develop even more overnight, making for a super flavorful next-day lunch or snack. Keep the spicy mayo in a separate airtight container so your cakes stay crisp.
Freezing
If you want to prep ahead, shape the uncooked patties and freeze them on a baking sheet until solid, then transfer to a freezer bag for up to two months. Cook straight from frozen, adding a minute or two to the cooking time, or thaw overnight in the fridge for best texture.
Reheating
To bring leftover Asian-Style Tuna Cakes with Spicy Mayo back to life, reheat them in a skillet over medium heat with a splash of oil until they’re crispy and warmed through. You can also use a toaster oven for speedy results. A microwave works in a pinch but might soften the coating.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! Just make sure to cook and finely flake your fresh tuna first. The recipe’s flavor profile will still shine, and you might even find the texture a little more meaty—perfect for a special occasion.
Is there a gluten-free version of these tuna cakes?
Yes, you can easily swap the panko breadcrumbs for your favorite gluten-free breadcrumbs or even crushed rice crackers, and double-check that your soy sauce is gluten-free as well. The cakes will still hold together wonderfully!
What can I substitute for cilantro?
If cilantro isn’t your thing, try using fresh parsley or a touch of Thai basil. Both provide a fresh, herbal lift that complements the other flavors without overpowering.
How spicy is the spicy mayo?
The spicy mayo packs a mild-to-moderate kick from the sriracha, but you can adjust the heat to your liking. Add more sriracha for spice lovers, or use less for a milder, creamy sauce.
Can I make mini tuna cakes for appetizers?
Definitely! Simply use a tablespoon to portion out smaller cakes, and reduce the cooking time to 1 to 2 minutes per side. Mini Asian-Style Tuna Cakes with Spicy Mayo are a huge hit at parties and gatherings!
Final Thoughts
If you’re looking to shake up your dinner rotation, give these Asian-Style Tuna Cakes with Spicy Mayo a home in your kitchen. With bold flavors, simple steps, and lots of room for creativity, this is the kind of recipe you’ll reach for again and again. Can’t wait for you to try it and make it your own!
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Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Total Time: 25 minutes
- Yield: 4 cakes 1x
- Diet: Non-Vegetarian
Description
These Asian-style tuna cakes with a kick of spicy mayo are a flavorful twist on a classic canned tuna recipe. Packed with fresh herbs and bold seasonings, these tuna patties are easy to make and perfect for a quick and delicious meal.
Ingredients
Tuna Cakes:
- 2 (5-ounce) cans tuna in water, drained
- 1 large egg
- ¼ cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon finely chopped green onions
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon grated fresh ginger
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 teaspoons vegetable oil (for cooking)
Spicy Mayo:
- ¼ cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
Instructions
- In a medium bowl, combine the drained tuna, egg, panko, mayonnaise, soy sauce, sesame oil, green onions, cilantro, ginger, garlic powder, and black pepper. Mix well until the mixture holds together.
- Form into 4 equal-sized patties and place on a plate. Chill in the refrigerator for 10-15 minutes to help them firm up.
- Heat vegetable oil in a non-stick skillet over medium heat. Add the tuna cakes and cook for 3-4 minutes per side, or until golden brown and heated through.
- While the tuna cakes cook, whisk together mayonnaise, sriracha, and lime juice in a small bowl to make the spicy mayo.
- Serve the tuna cakes warm with a dollop of spicy mayo on top or on the side for dipping.
Notes
- Serve with a side of rice, salad, or inside lettuce wraps for a low-carb option.
- Add extra sriracha to the mayo for more heat.
- Leftover cakes can be refrigerated for up to 3 days and reheated in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 tuna cake with sauce
- Calories: 210
- Sugar: 1g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 60mg
