This Asian-Style Tuna Cakes with Spicy Mayo recipe transforms simple canned tuna into an extraordinary meal that delivers incredible flavor in just 20 minutes. The crispy exterior gives way to a tender, savory interior while the spicy mayo adds the perfect creamy kick. These tuna cakes make an impressive appetizer, quick lunch, or easy dinner solution for busy weeknights when you need something delicious without spending hours in the kitchen.
Why You’ll Love This Recipe
- Incredibly Fast: From pantry to plate in 20 minutes flat – perfect for those “I need dinner now” moments!
- Budget-Friendly: Uses canned tuna and common pantry ingredients, making this a wallet-friendly meal that tastes like you spent much more.
- Versatile: Works beautifully as an appetizer, light lunch, or main dish – pair it with different sides to transform it into various meals.
- Flavor Explosion: The combination of Asian seasonings, crispy exterior, and spicy mayo creates layers of flavor that will make your taste buds dance.
- Meal-Prep Winner: These cakes store beautifully in the refrigerator, making them perfect for planning ahead.
Ingredients You’ll Need
- Canned Tuna: The star ingredient provides a protein-packed base. Make sure to drain it well to avoid soggy cakes.
- Green Onions: Adds a mild oniony flavor and beautiful color contrast. Separating whites and greens gives you both flavor in the mix and gorgeous garnish.
- Egg: Works as the essential binder that holds everything together.
- Soy Sauce: Delivers that umami depth that makes these cakes distinctly Asian-inspired.
- Arrowroot Powder: Acts as a binder while keeping the cakes gluten-free. Regular flour works perfectly too if you don’t have dietary restrictions.
- Mayonnaise: Creates moisture and richness in the cakes while helping everything stick together.
- Garlic: Provides essential aromatic flavor that elevates the entire dish.
- Panko or Gluten-Free Crumbs: Creates that irresistible crispy exterior that makes these cakes so satisfying.
- Avocado and Sesame Oils: The combination delivers high-heat frying capability with a touch of authentic Asian flavor.
- Sriracha: Brings the heat to your spicy mayo – adjust according to your spice tolerance.
- Lime Juice: Adds brightness and acidity that cuts through the richness of the mayo.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Salmon Switch-Up
Substitute canned salmon for the tuna for a different flavor profile with all the same health benefits.
Veggie Boost
Mix in finely diced bell peppers, shredded carrots, or chopped water chestnuts for added texture and nutrition.
Herb Infusion
Add cilantro, Thai basil, or mint to give these cakes a fresh herb dimension.
Heat Level Adjustments
Incorporate minced jalapeño or a teaspoon of gochujang into the tuna mixture for cakes with built-in heat.
Mayo Alternatives
Replace the spicy mayo with wasabi-soy sauce, sweet chili sauce, or a simple ginger-scallion sauce.
How to Make Asian-Style Tuna Cakes
Step 1: Prepare Your Components
Finely chop green onions, separating whites and greens. The whites will go into the mixture, while the vibrant greens make a perfect finishing garnish. Add panko crumbs to a small bowl for easy coating later.
Step 2: Create the Spicy Mayo
In a small bowl, combine mayonnaise, fresh lime juice, and sriracha. Adjust the sriracha amount depending on your heat preference. A good stir brings everything together into a smooth, creamy sauce that will perfectly complement your tuna cakes.
Step 3: Mix the Tuna Cake Base
Drain your tuna thoroughly and add to a mixing bowl. Incorporate green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, and minced garlic. Season with salt and pepper, then mix everything until well combined. The mixture should hold together when pressed but still maintain some texture.
Step 4: Form and Coat
With clean hands, shape the tuna mixture into small, even patties about 2 inches in diameter. Press gently to compact them without squeezing too hard. Roll each cake in the panko crumbs, ensuring even coverage for maximum crispiness.
Step 5: Cook to Crispy Perfection
Heat a combination of avocado and sesame oils in a non-stick pan. Once hot, carefully place the tuna cakes in the pan without overcrowding. Cook for about 2 minutes per side until they develop a beautiful golden crust and are heated through.
Step 6: Serve and Garnish
Transfer your beautiful, crispy tuna cakes to a serving plate. Drizzle with the spicy mayo, sprinkle with reserved green onion tops, and add a finishing touch of sesame seeds for visual appeal and texture.
Pro Tips for Making the Recipe
- Drain Thoroughly: Press the tuna in a fine mesh strainer to remove excess moisture, resulting in cakes that hold together better.
- Cold Mixture: If you have time, refrigerate the tuna mixture for 15-30 minutes before forming patties – they’ll hold together better during cooking.
- Even Sizing: Use a small ice cream scoop or measuring cup to portion the mixture for uniform cooking time and presentation.
- Hot Pan Matters: Make sure your pan is properly heated before adding the cakes to achieve that perfect golden crust.
- Don’t Crowd: Cook in batches if necessary – overcrowding the pan prevents proper browning and can make your cakes greasy.
How to Serve
Light Meal Pairings
Serve with a simple Asian slaw dressed with rice vinegar and sesame oil for a light, refreshing meal.
Hearty Dinner Options
Transform into a complete dinner by serving alongside steamed jasmine rice and stir-fried vegetables.
Appetizer Presentation
Make mini versions and serve on a platter with the spicy mayo in a small bowl for dipping at your next gathering.
Lunch Box Idea
Pack cooled tuna cakes with a small container of the spicy mayo for a protein-packed lunch – they’re delicious even at room temperature.
Bowl Creation
Create an Asian-inspired bowl with brown rice, edamame, avocado slices, cucumber, and your tuna cakes on top, drizzled with the spicy mayo.
Make Ahead and Storage
Storing Leftovers
Store cooled tuna cakes in an airtight container in the refrigerator for up to 3 days. Keep the spicy mayo separate in its own container.
Freezing
These tuna cakes freeze beautifully! Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. The spicy mayo doesn’t freeze well, so make that fresh.
Reheating
For optimal crispiness, reheat frozen or refrigerated tuna cakes in a 350°F oven for 10-15 minutes. You can also reheat in a skillet with a touch of oil over medium heat until warmed through. Microwave reheating works in a pinch but sacrifices the crispy texture.
FAQs
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Can I use fresh tuna instead of canned?
Absolutely! If using fresh tuna, cook it first, then flake it with a fork. The texture will be slightly different but equally delicious. Just make sure to season well since canned tuna typically comes pre-seasoned with salt.
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How can I make these tuna cakes dairy-free?
Good news—this recipe is already dairy-free! The mayonnaise used in both the cakes and the sauce is egg-based, not dairy. Just double-check your mayonnaise ingredients if you have severe allergies.
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What can I substitute for arrowroot powder?
If you don’t have arrowroot powder, regular all-purpose flour works perfectly. Cornstarch or potato starch can also be used in equal amounts. Each option provides similar binding properties with minimal flavor impact.
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Can I bake these instead of frying?
Definitely! Spray a baking sheet with cooking spray, place the coated tuna cakes on it, and spray the tops lightly with oil. Bake at 400°F for about 15 minutes, flipping halfway through, until golden and crispy. You’ll get a slightly different texture, but they’ll still be delicious and even healthier.
Final Thoughts
These Asian-Style Tuna Cakes with Spicy Mayo transform humble pantry ingredients into something truly special. They prove that extraordinary meals don’t require extraordinary effort or time. The combination of crispy exterior, flavorful interior, and zesty sauce creates a perfect balance that will have everyone asking for seconds. Whether you’re cooking for your family on a busy weeknight or looking to impress guests with minimal effort, these tuna cakes deliver every time. Give them a try tonight – your taste buds will thank you!
Print
Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 9 tuna cakes 1x
- Category: Appetizers
- Method: Frying
- Cuisine: Asian
Description
These Asian-style tuna cakes are packed with bold flavors, featuring flaky tuna, aromatic seasonings, and a golden crispy crust. Paired with a zesty and spicy mayo drizzle, they’re perfect for a quick appetizer, snack, or light meal. Customizable to suit your spice preferences, they’re simple yet absolutely delicious!
Ingredients
For the Tuna Cakes:
- 2 (142 g) cans flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or regular flour)
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 cup gluten-free crumbs or regular panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
For the Spicy Mayo:
- 1/2 cup real mayonnaise
- Juice from 1/2 lime
- 1 tbsp sriracha sauce
- Salt and pepper, to taste
Instructions
- Prepare Ingredients:
Wash and finely chop the green onions, separating the white sections from the greens. Set the greens aside for garnish. Add the panko crumbs to a small bowl and set aside. - Make the Spicy Mayo:
In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and salt and pepper. Adjust the seasoning to taste and set the sauce aside. - Mix the Tuna Cakes:
In a mixing bowl, combine the drained tuna, whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and salt and pepper. Use a fork to mix thoroughly until the ingredients are fully combined. - Form and Coat the Tuna Cakes:
Take small portions of the tuna mixture and form them into cakes about 2 inches in diameter. Coat each tuna cake evenly in the panko crumbs. - Cook the Tuna Cakes:
Heat a nonstick pan over medium heat. Add a drizzle of avocado oil and sesame oil. Fry the tuna cakes for about 2 minutes on each side, or until they develop a golden-brown crust and are cooked through. - Serve:
Transfer the fried tuna cakes to a serving plate. Drizzle the spicy mayo over the top and garnish with sesame seeds and the reserved green onion greens. Serve immediately.
Notes
- For a gluten-free version, ensure you use certified gluten-free panko crumbs.
- You can adjust the spiciness of the mayo by increasing or decreasing the amount of sriracha sauce.
- These tuna cakes pair wonderfully with a light side salad or can be served in a lettuce wrap for a healthy option.
- To prevent the tuna cakes from falling apart, make sure the tuna mixture is thoroughly mixed and not too wet.
Nutrition
- Serving Size: 1 tuna cake
- Calories: 145kcal
- Sugar: 1g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 45mg
