If you love bold flavors that come together quickly and satisfyingly, you are going to adore this Asian-Style Tuna Cakes with Spicy Mayo Recipe. These tuna cakes are perfectly crispy on the outside while tender and flavorful inside, thanks to an irresistible blend of sesame oil, fresh ginger, and a touch of sriracha. Paired with a creamy, tangy spicy mayo, this dish brings together taste, texture, and a little bit of heat in the most delightful way. Whether you’re whipping up a weeknight dinner or impressing friends with an appetizer, these Asian-Style Tuna Cakes with Spicy Mayo Recipe will quickly become one of your favorite go-to dishes.
Ingredients You’ll Need
Each ingredient in this recipe plays a pivotal role in delivering that balanced flavor and texture you crave. From the tender tuna to the crunchy panko breadcrumbs, every component is simple yet essential, making the cooking process straightforward and the flavors shine through beautifully.
- Tuna (2 cans, 5-ounce each): Drained well, tuna is the star protein providing a moist and meaty base for the cakes.
- Panko breadcrumbs (1/4 cup): Adds the perfect crispy texture without weighing down the tuna cakes.
- Egg (1): Acts as a binding agent to hold all the ingredients together during cooking.
- Green onions (2, finely sliced): Bring a fresh, mild bite and lovely green color to the mix.
- Soy sauce (1 tablespoon): Infuses umami and saltiness that rounds out the overall flavor.
- Sesame oil (1 tablespoon): Gives a distinctive nutty aroma and richness to the tuna.
- Fresh grated ginger (1 teaspoon): Adds a bright, zesty heat that wakes up the palate.
- Sriracha (1 teaspoon, optional): Provides just the right kick of spiciness; adjust based on your heat preference.
- Mayonnaise (1 tablespoon in the cakes): Keeps the mixture moist and adds subtle creaminess.
- Garlic powder (1/4 teaspoon): Introduces a savory depth without overpowering the other flavors.
- Black pepper (1/4 teaspoon): Enhances the overall seasoning gently.
- Oil for pan-frying (1–2 tablespoons): Ensures your tuna cakes cook to a golden, crispy perfection.
- Mayonnaise for spicy mayo (1/4 cup): The creamy base for the spicy sauce that elevates the dish.
- Sriracha for spicy mayo (1–2 teaspoons): Offers a customizable level of heat to complement the tuna cakes.
- Lime juice or rice vinegar (1 teaspoon): Adds a refreshing, acidic brightness to balance the richness.
How to Make Asian-Style Tuna Cakes with Spicy Mayo Recipe
Step 1: Mix the Tuna Cake Ingredients
Begin by placing your drained tuna in a medium bowl. Add the panko breadcrumbs, egg, finely sliced green onions, soy sauce, sesame oil, grated ginger, sriracha (if you like a bit of heat), mayonnaise, garlic powder, and black pepper. Use a fork or your hands to mix everything together until evenly combined. This step is crucial to make sure every bite bursts with flavor and holds together when cooked.
Step 2: Form the Tuna Cakes
Once your mixture is ready, divide it into six equal portions and gently form each into a small patty. Don’t press too hard, or your cakes might become dense. You want them compact enough that they won’t fall apart but still light and tender.
Step 3: Pan-Fry to Golden Perfection
Heat 1 to 2 tablespoons of oil in a skillet over medium heat. Carefully place the patties in the pan and cook for 3 to 4 minutes on each side until they turn a gorgeous golden brown and a light crust forms. This crispy exterior will contrast beautifully with the soft interior. Remove the cakes and drain on paper towels to keep them from becoming soggy.
Step 4: Prepare the Spicy Mayo
While the tuna cakes cook, whisk together the mayonnaise, sriracha, and lime juice or rice vinegar in a small bowl. This sauce adds a vibrant, creamy zing that perfectly complements the savory cakes.
Step 5: Serve and Enjoy
Serve your tuna cakes warm, either drizzled with the spicy mayo or with a side of it for dipping. Add extra green onions or toasted sesame seeds on top if you want to amp up the presentation and flavor.
How to Serve Asian-Style Tuna Cakes with Spicy Mayo Recipe
Garnishes
Simple garnishes like thinly sliced green onions or a sprinkle of toasted sesame seeds can add an extra layer of freshness and crunch. A small wedge of lime on the side also makes for a lovely, zesty touch that brightens every bite.
Side Dishes
These tuna cakes pair beautifully with light, fresh sides such as a crisp cucumber salad, steamed jasmine rice, or even lettuce wraps. These accompaniments keep the meal balanced and let the robust flavors of the cakes shine.
Creative Ways to Present
For a fun twist, try serving the cakes on top of a bed of mixed greens or inside mini slider buns for a delightful appetizer. You could also arrange them on a platter with individual dollops of spicy mayo for easy sharing at a party. The possibilities are endless and all delicious!
Make Ahead and Storage
Storing Leftovers
Leftover tuna cakes can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them well covered helps retain their moisture and flavor.
Freezing
If you want to save some for later, freeze the uncooked patties on a baking sheet first until solid, then transfer to a freezer bag. They will keep well for up to 2 months and are perfect for quick meals whenever you need them.
Reheating
To enjoy leftovers, gently reheat the tuna cakes in a skillet over medium heat to bring back the crispy exterior. Avoid microwaving if possible, as this can make them soggy. The spicy mayo is best served fresh but will keep in the fridge for a few days.
FAQs
Can I use fresh tuna instead of canned tuna?
Absolutely! Fresh tuna can be used if you prefer, but be sure to cook and flake it before mixing, and keep an eye on moisture levels so your cakes don’t fall apart. Canned tuna is convenient and works beautifully for this recipe.
Is there a gluten-free option for this recipe?
Yes! Simply swap out the regular panko breadcrumbs for gluten-free panko and use tamari instead of soy sauce. This way, the recipe stays friendly to gluten-sensitive diets without compromising flavor.
How spicy is the spicy mayo?
The heat level depends on how much sriracha you add. Start with a teaspoon and adjust to your taste. The mayo balances the heat nicely, making it spicy but not overwhelming.
Can I bake the tuna cakes instead of pan-frying?
You can! Bake the patties at 400°F (200°C) on a lined baking sheet for about 15-20 minutes, flipping halfway through. Baking is a healthier alternative but may not create the same crispy edge as pan-frying.
What can I serve if someone doesn’t like spicy mayo?
If you want to keep things mild, serve a simple lemon aioli, plain mayonnaise, or a tangy yogurt dip alongside the tuna cakes. They’re all tasty alternatives that still complement the flavors.
Final Thoughts
I can’t recommend this Asian-Style Tuna Cakes with Spicy Mayo Recipe enough if you’re looking for a dish that’s quick to make, bursting with flavor, and endlessly satisfying. It’s a beautiful way to elevate canned tuna into something special and shareable. Next time you want to impress or just treat yourself, give this recipe a try—you’ll be so glad you did!
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Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 tuna cakes
- Category: Main Course, Appetizer
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
These Asian-Style Tuna Cakes are a flavorful and easy-to-make appetizer or main course that combines tender tuna with aromatic ingredients like ginger, green onions, and sesame oil. Pan-fried to a crispy golden brown and served with a zesty spicy mayo, they bring a delicious fusion of textures and tastes perfect for a quick weeknight meal or party snack.
Ingredients
For the Tuna Cakes:
- 2 (5-ounce) cans tuna in water, drained well
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 green onions, finely sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha (optional)
- 1 tablespoon mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1–2 tablespoons oil for pan-frying
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha
- 1 teaspoon lime juice or rice vinegar
Instructions
- Prepare the Tuna Mixture: In a medium bowl, combine the drained tuna, panko breadcrumbs, egg, green onions, soy sauce, sesame oil, grated ginger, sriracha (if using), mayonnaise, garlic powder, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Patties: Shape the mixture into 6 small, evenly sized patties. Press them gently so they hold together well but remain tender.
- Cook the Tuna Cakes: Heat 1 to 2 tablespoons of oil in a skillet over medium heat. Once hot, add the tuna cakes and cook for 3 to 4 minutes on each side until they develop a golden brown, crispy crust. Remove the cooked cakes and place them on paper towels to absorb any excess oil.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and lime juice (or rice vinegar) until smooth and well combined to create a creamy, spicy dipping sauce.
- Serve: Plate the warm tuna cakes and either drizzle them with the spicy mayo or serve it on the side for dipping. Optionally, garnish with additional sliced green onions or toasted sesame seeds for visual appeal and extra flavor.
Notes
- Serve these tuna cakes over a fresh salad, steamed rice, or wrapped in crisp lettuce leaves for a lighter meal.
- To make this recipe gluten-free, substitute the panko breadcrumbs with gluten-free panko and use tamari instead of soy sauce.
- Leftovers keep well in the refrigerator for up to 2 days and reheat nicely in a skillet or an air fryer to maintain crispiness.
