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
Scale
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
