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Asian-Style Tuna Cakes with Spicy Mayo Recipe

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Welcome the Flavors of Asian-Style Tuna Cakes with Spicy Mayo Recipe

I’m thrilled to share this vibrant and flavorful Asian-Style Tuna Cakes with Spicy Mayo Recipe that has quickly become a family favorite in my kitchen. These golden crisp cakes are bursting with savory tuna and fragrant Asian-inspired seasonings, paired perfectly with a creamy, tangy spicy mayo that adds a delightful kick every time.

Whether you’re whipping up a quick weeknight dinner or looking for a tasty appetizer to impress guests, this recipe hits the spot. I love how easy it comes together with pantry staples and still feels special enough to serve for any occasion. You’ll enjoy the satisfying crunch balanced with a mellow, spicy zing that keeps everyone reaching for more.

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Daisy’s Top Tips

  • Flavor Builder: Add a splash of toasted sesame oil to the tuna mixture for an extra toasty aroma.
  • Texture Magic: Use panko breadcrumbs for a wonderfully light, bubbly crust on the cakes.
  • Budget Friendly: Canned tuna is a cost-effective protein that’s still packed with flavor and nutrition.
  • Time Saver: Make the spicy mayo ahead and keep chilled to deepen those zesty flavors.

Market Basket & Pantry Picks

Asian-Style Tuna Cakes with Spicy Mayo Recipe - Recipe Image
Choosing the right ingredients sets the stage for your Asian-Style Tuna Cakes with Spicy Mayo Recipe to shine. Fresh green onions add bright bursts of flavor while the combination of avocado and sesame oil gives a subtle nuttiness perfect for frying. If you’re gluten-free, arrowroot powder and gluten-free panko are easy swaps that keep these cakes crispy and delicious.

  • 2 cans flaked white tuna (drained): Use solid white tuna for best texture.
  • 2 green onions: Separate whites and greens for layered flavor.
  • 1 egg: Binds the mixture beautifully.
  • 1 tbsp soy sauce: Adds savory umami.
  • 2 tbsp arrowroot powder or all-purpose flour: Helps the cakes hold together.
  • ¼ cup mayonnaise: Keeps the tuna tender and moist.
  • 2 cloves garlic (minced): Fresh garlic brightens the mixture.
  • Salt and black pepper to taste: Season well for balanced flavor.
  • ½ cup breadcrumbs (panko or gluten-free): For a bubbly and golden crisp coating.
  • Avocado oil and sesame oil: Use the mix for frying to enhance flavor and get a crisp exterior.
  • For the Spicy Mayo: ½ cup mayonnaise, juice from ½ lime, 1 tbsp sriracha, salt, and pepper.
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Smart Shopping Ideas

Look for tuna canned in water or oil – I prefer oil for richer flavor but water-packed makes it lighter. Choose firm, fresh green onions without wilted tops. If you want to skip mayo, Greek yogurt makes a tangy substitute with less fat. For sriracha, adjust the heat based on your family’s preference or swap for chili garlic sauce if preferred.

Cook Asian-Style Tuna Cakes with Spicy Mayo Recipe Step by Step

Cooking these Asian-Style Tuna Cakes with Spicy Mayo Recipe is such a joy – quick, fun, and satisfying. I love how each step builds layers of flavors and textures that come together in golden, crispy patties paired with silky spicy mayo. Here’s how you can recreate this magic in your own kitchen:

  1. Prep the Ingredients: Finely chop the green onions, keeping the white parts separate from the green tops. Place the green tops aside for garnish later. Pour your breadcrumbs into a shallow dish to make coating easier.
  2. Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, freshly squeezed lime juice, sriracha, and season with salt and pepper. Chill it in the fridge so those flavors meld into a creamy, zesty sauce.
  3. Mix the Tuna Cakes: In a large bowl, combine drained tuna, the white parts of the green onions, egg, soy sauce, arrowroot powder (or flour), mayonnaise, garlic, and a pinch of salt and pepper. Stir until everything is well incorporated and the mixture feels pliable enough to form cakes.
  4. Form and Coat the Cakes: Shape the mixture into 2-inch patties — think bite-sized but satisfying. Lightly press each patty into the breadcrumbs, making sure they get a nice coating that will crisp up beautifully.
  5. Cook the Cakes: Warm a skillet over medium heat. Add a blend of avocado and sesame oil – this combo gives a lovely nutty aroma and creates a bubbly, golden crust. Fry the cakes for about 2 minutes on each side until they’re perfectly crisp and have that gorgeous golden color. Don’t crowd the pan; cook in batches if needed for the best texture.
  6. Serve: Arrange your hot tuna cakes on a plate, drizzle generously with the spicy mayo, and sprinkle with those reserved green onion tops. For a fun touch, you can add some toasted sesame seeds too. Serve right away and enjoy the symphony of crispy, creamy, spicy, and fresh flavors.

Serving the Dish with Flair

Asian-Style Tuna Cakes with Spicy Mayo Recipe - Recipe Image
Sharing this Asian-Style Tuna Cakes with Spicy Mayo Recipe with loved ones is one of my favorite ways to bring joy to the table. The crispy edges, tender interior, and bubbly spicy mayo are irresistible. Serve them warm and watch smiles spread as everyone enjoys that perfect combo of crunch and creaminess.

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Serve It Up Right

  • Perfect Pairings: Serve with jasmine rice, crunchy cucumber salad, or steamed bok choy for a balanced meal.
  • Plating Magic: Stack cakes on a serving platter with colorful garnishes like microgreens or thin radish slices to brighten the plate.
  • Leftover Love: Store extra tuna cakes in an airtight container and reheat in a toaster oven to maintain crispiness.
  • Occasion Twist: Turn these into slider bites for a party by placing patties in mini buns with extra spicy mayo and pickled veggies.

Fun Variations with Asian-Style Tuna Cakes with Spicy Mayo Recipe

  • Add finely grated ginger to the tuna mixture for a warming, fresh zing.
  • Mix in chopped water chestnuts or jicama for a delightful crisp texture inside.
  • Use wasabi mayo instead of sriracha for a different spicy twist.
  • Swap out soy sauce for tamari or coconut aminos for a gluten-free punch.
  • Try tossing in chopped cilantro and a squeeze of lime for a bright herbal note.
  • Incorporate chopped bell pepper for a sweet crunch that contrasts the spicy mayo.

Make-Ahead & Storage Tips

  • Refrigerate: Keep uncooked patties covered in the fridge for up to 24 hours. Cook fresh for best crispness.
  • Freeze: Place shaped patties on a baking sheet to freeze individually before storing in a resealable bag up to 1 month.
  • Reheat: Warm cooked tuna cakes in a hot skillet or toaster oven to revive the crisp texture. Avoid microwaving to prevent sogginess.
  • Spicy Mayo: Prepare the sauce a day ahead and keep refrigerated; flavors deepen and get creamier.

Asian-Style Tuna Cakes with Spicy Mayo Recipe FAQs

  • Can I use fresh tuna instead of canned? Absolutely! Cook and flake fresh tuna, then follow the same steps—but fresh tuna may need a bit more binding with egg or flour.
  • What if I don’t have arrowroot powder? All-purpose flour works just fine as a binder if arrowroot isn’t available.
  • How spicy is the mayo? It’s nicely balanced with a gentle heat from sriracha, but you can adjust the amount to suit your taste.
  • Can I bake the tuna cakes instead of frying? Yes, bake at 400°F (200°C) on a lined sheet for 10-12 minutes, flipping halfway for crispiness.
  • What sides go best with these tuna cakes? Light, fresh salads, steamed vegetables, or simple rice dishes all complement the bold flavors beautifully.
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Asian-Style Tuna Cakes with Spicy Mayo Recipe

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4.9 from 54 reviews

These Asian-Style Tuna Cakes are a flavorful twist on classic tuna patties, featuring a blend of flaked white tuna, green onions, garlic, and a hint of soy sauce. Pan-fried to golden perfection and served with a zesty spicy mayo made from lime juice, sriracha, and mayonnaise, they make a delicious appetizer or light meal bursting with savory and spicy flavors.

  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 tuna cakes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian
  • Diet: Halal

Ingredients

For the Tuna Cakes:

  • 2 cans (142 g each) flaked white tuna, drained
  • 2 green onions, finely chopped (whites and greens separated)
  • 1 egg
  • 1 tbsp soy sauce
  • 2 tbsp arrowroot powder (or all-purpose flour)
  • ¼ cup mayonnaise
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • ½ cup breadcrumbs (panko or gluten-free)
  • Avocado oil and sesame oil, for frying

For the Spicy Mayo:

  • ½ cup mayonnaise
  • Juice from ½ lime
  • 1 tbsp sriracha sauce
  • Salt and black pepper, to taste

Instructions

  1. Prep the Ingredients: Chop the green onions, separating the white and green parts. Reserve the green tops for garnish. Pour the breadcrumbs into a shallow dish for coating the tuna cakes.
  2. Make the Spicy Mayo: In a small bowl, combine mayonnaise, lime juice, sriracha, salt, and pepper. Mix thoroughly and refrigerate until ready to serve to allow the flavors to meld.
  3. Mix the Tuna Cakes: In a large bowl, combine the drained tuna, white parts of the green onions, egg, soy sauce, arrowroot powder or flour, mayonnaise, minced garlic, salt, and black pepper. Mix well until the mixture is cohesive enough to hold together when shaped.
  4. Form and Coat the Cakes: Shape the tuna mixture into patties approximately 2 inches in diameter. Lightly coat each patty evenly with the breadcrumbs, pressing gently to ensure they stick properly.
  5. Cook the Cakes: Heat a nonstick skillet over medium heat and add a blend of avocado and sesame oil. Fry the tuna cakes for about 2 minutes on each side or until they are golden brown and crispy. Cook in batches to avoid overcrowding the pan, which ensures even cooking.
  6. Serve: Transfer the cooked tuna cakes to a serving plate. Drizzle generously with the prepared spicy mayo and garnish with the reserved green onion tops and optional sesame seeds for added texture and flavor.

Notes

  • Arrowroot powder can be substituted with all-purpose flour if preferred.
  • For a gluten-free option, use gluten-free breadcrumbs.
  • Adjust the amount of sriracha in the spicy mayo to your desired level of heat.
  • Ensure the oil is hot enough before frying to achieve a crispy exterior.
  • These tuna cakes can be served as appetizers, snacks, or alongside a fresh salad for a light meal.

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