If you love dishes that burst with vibrant flavors and satisfying textures, you’re in for a treat with this Asian-Style Tuna Cakes with Spicy Mayo Recipe. These golden, crispy tuna cakes have a delightful crunch from panko breadcrumbs and a fragrant punch from ginger, garlic, and sesame oil. Paired with a luscious, tangy spicy mayo, this recipe strikes the perfect balance between savory and zesty, making every bite memorable. Whether you’re cooking for a casual dinner or impressing guests with an appetizer, these tuna cakes are as delicious as they are simple to prepare.
Ingredients You’ll Need
Gathering the right ingredients is the first step to crafting this flavorful dish. Each element plays a key role, from the moisture and binding of mayonnaise and egg to the aromatic lift of fresh ginger and green onions, ensuring every bite is packed with taste and texture.
- Tuna (2 cans, 5 oz each): Drained tuna provides a meaty, protein-packed base that’s light and easy to mix.
- Panko breadcrumbs (1/2 cup): Adds a crispy texture and helps bind the cakes without making them dense.
- Mayonnaise (1/4 cup and extra for spicy mayo): Keeps the tuna cakes moist and creamy while enriching the spicy mayo dip.
- Egg (1): Acts as the ultimate binder, holding the cakes together perfectly.
- Soy sauce (1 tablespoon plus 1 teaspoon): Brings umami depth to both the tuna cakes and the spicy mayo.
- Sesame oil (1 tablespoon): Imparts a warm, nutty flavor signature to Asian-inspired dishes.
- Fresh ginger (1 teaspoon, grated): Adds a zesty, aromatic brightness that lifts the whole dish.
- Minced garlic (1 teaspoon): Gives a classic savory punch without overpowering the other flavors.
- Green onions (1 tablespoon chopped plus extra for garnish): Adds vibrant color and a fresh, mild onion flavor.
- Cilantro (1 tablespoon, optional): Offers a hint of herbaceous freshness if you love a little extra zing.
- Lime juice (1 tablespoon plus 1 teaspoon): Injects a bright citrus note that balances richness.
- Salt and black pepper (1/4 teaspoon each): Essential seasoning to enhance all the flavors naturally.
- Vegetable oil (2 tablespoons): For frying, ensuring a golden, crispy crust on the tuna cakes.
- Sriracha sauce (1 tablespoon): Elevates the spicy mayo with a lively kick—you can adjust the heat easily.
- Honey (1/2 teaspoon, optional): A perfect touch of sweetness to round out the spicy mayo.
How to Make Asian-Style Tuna Cakes with Spicy Mayo Recipe
Step 1: Prepare the Tuna Mixture
Start by combining the drained tuna, panko breadcrumbs, mayonnaise, egg, soy sauce, sesame oil, freshly grated ginger, minced garlic, chopped green onions, cilantro if using, lime juice, salt, and pepper in a large bowl. Give everything a good mix until all ingredients are evenly incorporated and the mixture holds together well. This balance of wet and dry ingredients is crucial for perfectly textured cakes.
Step 2: Shape the Tuna Cakes
Next, shape the mixture into small patties—aim for about 8 to 10 pieces depending on how large you want each cake. Using your hands or a cookie scoop works well to get them all roughly the same size, which helps them cook evenly and look beautiful on the plate.
Step 3: Fry to Golden Perfection
Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully place the tuna cakes into the pan, making sure not to crowd them. Fry each side for about 3 to 4 minutes until the cakes are a gorgeous golden brown and have a delightful crispiness on the outside. Flip gently to preserve their shape and even cooking.
Step 4: Drain Excess Oil
Once cooked, transfer the tuna cakes onto a plate lined with paper towels. This step is key to absorb any extra oil, keeping your cakes wonderfully crispy without being greasy.
Step 5: Whip up the Spicy Mayo
In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, soy sauce, and honey if you like a touch of sweetness. This spicy mayo is the perfect partner for your tuna cakes, adding a creamy, fiery zing that you can adjust to your preferred spice level.
How to Serve Asian-Style Tuna Cakes with Spicy Mayo Recipe
Garnishes
Simple garnishes really elevate this dish—sprinkle chopped green onions on top for fresh pops of color and flavor. Lime wedges served alongside make it easy to add a fresh squeeze of citrus, enhancing the brightness of every bite.
Side Dishes
These tuna cakes pair wonderfully with a variety of sides. A fluffy bowl of steamed white or jasmine rice complements the richness, while a crisp green salad or crunchy Asian slaw adds refreshing contrast. You can even serve them with pickled vegetables for an extra layer of tang and texture.
Creative Ways to Present
For a fun twist, serve the tuna cakes in lettuce wraps with a drizzle of spicy mayo and some shredded carrots and cucumbers tucked inside. Alternatively, create mini sliders by placing the cakes on small buns with fresh greens and a generous spread of the spicy mayo—perfect for parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the tuna cakes in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and flavorful so you can enjoy them again without losing that crisp texture.
Freezing
You can freeze the uncooked tuna cakes by placing them on a lined baking sheet and freezing until solid, then transferring them to a freezer bag. They’ll keep well for about 1 month. When ready to eat, cook them straight from frozen for convenience.
Reheating
To reheat, warm the tuna cakes in a skillet over medium heat for a few minutes on each side until heated through and crisped back up. Avoid microwaving if you want to keep that delicious crunchy exterior intact.
FAQs
Can I use fresh tuna instead of canned tuna?
Absolutely! Fresh tuna can be cooked and flaked before making the cakes, but canned tuna is a convenient and budget-friendly option that works wonderfully for this recipe.
What can I substitute for panko breadcrumbs?
If you don’t have panko, regular breadcrumbs or crushed crackers can be used, but panko is preferred for its light, airy texture that helps keep the cakes crispy.
Is the spicy mayo really spicy?
The heat level depends on how much sriracha you add. Start with a tablespoon and adjust to your taste—adding more if you like it hotter or less for a milder kick.
Can I make this recipe gluten-free?
Yes! Use gluten-free panko or almond flour as a substitute for breadcrumbs and ensure your soy sauce is gluten-free to keep the recipe safe and delicious.
How long do the tuna cakes take to cook?
Each side should take about 3 to 4 minutes to achieve a golden crisp, so plan for roughly 6 to 8 minutes total per batch, depending on size and heat level.
Final Thoughts
This Asian-Style Tuna Cakes with Spicy Mayo Recipe is a fantastic way to enjoy a simple, yet incredibly flavorful meal that feels special every time. It’s fast, fuss-free, and sure to become a favorite whether you’re cooking for family or friends. Give it a try, and watch how these crispy, zesty cakes transform your dinner routine into something truly exciting!
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Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 tuna cakes, serves 4
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Halal
Description
These Asian-Style Tuna Cakes are crispy, flavorful patties made with tuna, aromatic Asian seasonings, and breadcrumbs, pan-fried to golden perfection. Served with a tangy and spicy mayo drizzle, they’re perfect as an appetizer, snack, or light meal, accompanied by rice or salad.
Ingredients
Tuna Cakes
- 2 cans (5 oz each) tuna in water or oil, drained
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon garlic, minced
- 1 tablespoon green onions, chopped (plus extra for garnish)
- 1 tablespoon cilantro, chopped (optional)
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
Spicy Mayo
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce (adjust for heat preference)
- 1 teaspoon lime juice
- 1 teaspoon soy sauce
- 1/2 teaspoon honey (optional, for a touch of sweetness)
Instructions
- Prepare the Tuna Cakes: In a large bowl, combine the drained tuna, panko breadcrumbs, mayonnaise, egg, soy sauce, sesame oil, grated ginger, minced garlic, green onions, cilantro (if using), lime juice, salt, and pepper. Mix until well combined to ensure even flavor and binding.
- Shape the Patties: Form the mixture into small patties, about 8 to 10 in total depending on size preference. Use your hands or a cookie scoop for consistent portions.
- Heat the Oil: In a large skillet, heat the vegetable oil over medium heat until shimmering and hot enough for frying.
- Fry the Tuna Cakes: Carefully place the patties in the hot oil in batches, avoiding overcrowding. Cook them for about 3 to 4 minutes on each side until golden brown and crispy. Flip gently to maintain their shape.
- Drain Excess Oil: Transfer the cooked tuna cakes to a plate lined with paper towels to absorb any leftover oil and maintain crispiness.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, soy sauce, and honey if using. Adjust the sriracha amount according to your preferred spice level.
- Serve: Arrange the tuna cakes on a serving plate. Drizzle with the spicy mayo or serve it on the side for dipping. Garnish with additional chopped green onions and lime wedges for fresh color and brightness.
- Accompaniments: These tuna cakes pair well with steamed rice, a fresh salad, or can be enjoyed as a standalone appetizer.
Notes
- Use panko breadcrumbs for a lighter, crispier texture compared to regular breadcrumbs.
- Fresh ginger and lime juice add brightness and zing to the cakes.
- Adjust sriracha in the spicy mayo to control the heat level to your preference.
- To keep the cakes warm and crispy before serving, place them on a wire rack in a low oven (about 200°F) after frying.
- If you prefer, swap mayonnaise with a vegan alternative and use egg replacer for a vegan version.
- The cakes can be baked at 375°F for 15-20 minutes as a healthier alternative to frying, flipping halfway through.
