If you’re searching for a dish that packs bold flavor, crunchy texture, and a delightful kick, look no further than Asian-Style Tuna Cakes with Spicy Mayo. This recipe brings together flaky tuna, aromatic herbs, and a zippy, creamy sauce that will have you reaching for seconds (and maybe thirds). Whether you’re serving these as a party appetizer, a speedy weeknight dinner, or a fun twist on lunch, these tuna cakes are all about big flavor with minimal fuss.
Ingredients You’ll Need
The beauty of Asian-Style Tuna Cakes with Spicy Mayo is that the ingredients are simple, yet every single one brings something special to the table. From pantry staples to fresh herbs, each element creates layers of taste and texture that make these tuna cakes shine.
- Tuna (2 cans, 5 oz each, drained): Packed with lean protein and mild flavor, tuna forms the hearty base of these cakes.
- Panko breadcrumbs (½ cup): These Japanese-style crumbs deliver unbeatable crunch and help bind everything together.
- Egg (1 large): Adds moisture and ensures your cakes hold their shape when cooked.
- Green onions (2, finely chopped): Lend a pop of color and a gentle oniony bite to every bite.
- Soy sauce (2 tablespoons): Provides that savory, umami-rich depth you crave in Asian-inspired dishes.
- Sesame oil (1 tablespoon): Just a splash infuses delightful nuttiness and unmistakable aroma.
- Fresh ginger (1 tablespoon, grated): Brightens up the mix with a zesty, peppery zing.
- Garlic (2 cloves, minced): Because everything’s better with a bit of garlicky warmth.
- Cilantro (1 tablespoon, chopped): A fresh, herbal note that brings balance to the richness of the tuna.
- Chili flakes (½ teaspoon, optional): Add if you love a hint of heat, or leave them out for a milder version.
- Vegetable oil (2 tablespoons, for frying): For that irresistible, golden-brown crust.
- Mayonnaise (½ cup, for spicy mayo): The creamy base for your tangy, spicy sauce.
- Sriracha (1 tablespoon, for spicy mayo): Brings the fire and a little sweetness to your dipping sauce.
- Lime juice (1 teaspoon, for spicy mayo): Adds a burst of citrusy freshness to balance the richness.
- Soy sauce (½ teaspoon, for spicy mayo): Ties the flavors together with a final layer of umami.
How to Make Asian-Style Tuna Cakes with Spicy Mayo
Step 1: Mix the Tuna Cake Ingredients
Start by grabbing a big mixing bowl and combine your drained tuna, panko breadcrumbs, egg, green onions, soy sauce, sesame oil, grated ginger, minced garlic, chopped cilantro, and chili flakes if you want a little extra heat. Use a fork or your hands to mix everything until it’s evenly combined and starts coming together. The mixture should be moist but easy to shape—if it feels too wet, sprinkle in a bit more panko.
Step 2: Shape the Patties
Once your mixture is ready, use your hands to form it into 6 to 8 small patties, pressing them gently to hold their shape. Try to keep them about half an inch thick for even cooking and a perfect balance between crispy edges and a tender center. If the mixture sticks to your hands, a quick rinse under cold water helps!
Step 3: Pan-Fry for Crunch
Heat the vegetable oil in a large skillet over medium heat. Once the oil shimmers, gently add your tuna cakes, leaving a little space between each one. Cook for 3 to 4 minutes on the first side, resisting the urge to move them around so they get a deep golden-brown crust. Flip and cook the other side for another 3 to 4 minutes until both sides are beautifully crisp and the patties feel firm. Transfer to a paper towel-lined plate to drain off any extra oil.
Step 4: Whip Up the Spicy Mayo
While the cakes cool slightly, whisk together mayonnaise, sriracha, lime juice, and a touch of soy sauce in a small bowl. This spicy mayo is creamy, punchy, and just the right amount of tangy—it’s the perfect companion for your tuna cakes. Taste and adjust the sriracha or lime to your liking.
Step 5: Serve and Enjoy
Arrange your Asian-Style Tuna Cakes with Spicy Mayo on a platter, drizzle with spicy mayo, or serve the sauce on the side for dunking. These are best enjoyed hot and fresh, when the outsides are crisp and the inside is bursting with flavor. Get ready for plenty of compliments!
How to Serve Asian-Style Tuna Cakes with Spicy Mayo
Garnishes
A sprinkle of sliced green onions or fresh cilantro over your tuna cakes adds a gorgeous pop of color and a boost of freshness. For extra crunch, toss on some toasted sesame seeds. If you’re feeling fancy, a few thin slices of red chili or a dusting of extra chili flakes will really make your platter pop.
Side Dishes
For a meal that feels complete, pair your Asian-Style Tuna Cakes with Spicy Mayo alongside steamed jasmine rice, a crisp Asian slaw, or roasted edamame. These sides soak up the spicy mayo and balance the rich flavors of the tuna cakes. You could even tuck them into slider buns for a playful twist!
Creative Ways to Present
Try stacking the tuna cakes on top of a crunchy salad for a lunch that’s both light and satisfying, or serve them as sliders with pickled veggies and lettuce. For an elegant appetizer, arrange the cakes on a platter with little dollops of spicy mayo and a sprinkle of microgreens. However you present them, these cakes are sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Asian-Style Tuna Cakes with Spicy Mayo keep beautifully in the fridge for up to three days. Place them in an airtight container, separating layers with parchment paper so they stay crisp and don’t stick together. Store the spicy mayo in a separate small container.
Freezing
To freeze, let the cooked tuna cakes cool completely, then place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer the cakes to a freezer bag or airtight container. They’ll keep for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
For best results, reheat your Asian-Style Tuna Cakes with Spicy Mayo in a skillet over medium heat with a touch of oil until heated through and crispy. Alternatively, pop them in a 350°F oven for about 10 minutes. The microwave works in a pinch, but the cakes won’t be quite as crisp.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! Just cook and flake fresh tuna before using. You’ll want about 10 ounces of cooked, flaked tuna to replace the canned version, which gives a slightly firmer texture and a more pronounced fish flavor.
Is there a gluten-free option for this recipe?
Yes, simply swap the panko breadcrumbs with your favorite gluten-free breadcrumbs. Double-check your soy sauce is gluten-free as well—tamari is a great alternative.
What can I use instead of cilantro?
If you’re not a cilantro fan, try swapping in fresh parsley or Thai basil for a different, but equally delicious, herbal note.
Can I bake the tuna cakes instead of frying?
Definitely! Arrange the patties on a parchment-lined baking sheet, mist or brush with a little oil, and bake at 400°F for 12 to 15 minutes, flipping halfway. They’ll be lighter but still wonderfully crisp.
How spicy is the spicy mayo?
The heat level is pretty moderate, thanks to the sriracha, but you can dial it up or down to suit your taste. Add more sriracha for a bigger kick, or use less if you prefer things on the milder side.
Final Thoughts
It’s hard not to fall in love with Asian-Style Tuna Cakes with Spicy Mayo—every bite bursts with flavor, crunch, and just the right amount of heat. Whether you’re new to making homemade fish cakes or already a big fan, this recipe is a total crowd-pleaser. I can’t wait for you to try it and discover how easy and delicious these tuna cakes can be!
Print
Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (6–8 cakes)
- Category: Appetizer, Main Course
- Method: Pan-Fried
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
These Asian-Style Tuna Cakes with Spicy Mayo are a flavorful and quick-to-make appetizer or main course. Packed with fresh herbs, ginger, and a light kick from chili flakes, these crispy tuna patties are perfectly complemented by a creamy, spicy mayo drizzle, making them an irresistible dish for any occasion.
Ingredients
Tuna Cakes
- 2 cans (5 oz each) tuna in water, drained
- ½ cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cilantro, chopped
- ½ teaspoon chili flakes (optional)
- 2 tablespoons vegetable oil (for frying)
Spicy Mayo
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- ½ teaspoon soy sauce
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, panko breadcrumbs, egg, finely chopped green onions, soy sauce, sesame oil, grated ginger, minced garlic, chopped cilantro, and optional chili flakes. Mix everything together until the mixture is evenly combined and can hold its shape.
- Form the Patties: Using your hands, form the tuna mixture into 6 to 8 small, evenly sized patties, making sure they aren’t too thick to ensure even cooking.
- Cook the Tuna Cakes: Heat the vegetable oil in a large skillet over medium heat. Carefully place the patties in the skillet and cook for 3 to 4 minutes on each side, or until they develop a golden-brown and crispy exterior. Once cooked, transfer them to a paper towel-lined plate to absorb any excess oil.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and soy sauce until smooth and well combined. Adjust the sriracha to taste if you prefer more heat.
- Serve: Serve the tuna cakes hot with a generous drizzle of the spicy mayo on top or as a dipping sauce on the side. These can be enjoyed alone, in rice bowls, sliders, or over fresh salads.
Notes
- For a lighter version, pan-fry the tuna cakes with minimal oil or bake them at 400°F (200°C) for 12–15 minutes.
- These tuna cakes work well as part of rice bowls, sliders, or served on top of fresh, crisp salads for a versatile meal.
- If you prefer less heat, omit the chili flakes or reduce the sriracha in the spicy mayo.
- Make sure to drain the tuna thoroughly to prevent soggy patties.
Nutrition
- Serving Size: 2 cakes with sauce
- Calories: 280
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 70 mg
