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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.

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.