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
Scale
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.
