Asian-Style Tuna Cakes with Spicy Mayo Recipe
If you’re hunting for a truly satisfying meal that bursts with flavor, crunch, and creamy heat, look no further than Asian-Style Tuna Cakes with Spicy Mayo. This recipe is a crowd-pleasing favorite in my kitchen for good reason: tender tuna cakes, flecked with veggies and fragrant with sesame and ginger, get a golden crust and a swirl of punchy, tangy mayo that ties everything together. Whether you need a quick weeknight dinner, a protein-packed lunch, or a unique appetizer, Asian-Style Tuna Cakes with Spicy Mayo always hits the spot!
Ingredients You’ll Need
You’ll be amazed at how just a handful of everyday ingredients come together to create magic in every bite. Each brings a special something—crispness, aroma, tenderness, or that irresistible saucy kick—that makes this dish sing.
- Tuna (2 cans, 5 oz each, packed in water, drained): The heart of the recipe, tuna lends lean protein and a satisfying flaky texture.
- Panko breadcrumbs (1/2 cup): These extra-crispy Japanese breadcrumbs give the cakes their signature light crunch.
- Green onions (1/4 cup, finely chopped): They add a mild onion flavor and a burst of color throughout each patty.
- Grated carrot (1/4 cup): For subtle sweetness, vibrant color, and a touch of crunch.
- Soy sauce (1 tablespoon): Brings savory depth and umami that tie all the flavors together.
- Sesame oil (1 teaspoon): Just a hint of this nutty oil rounds out the Asian-inspired flavor profile.
- Egg (1, beaten): Acts as the binder, holding your tuna cakes together perfectly.
- Fresh ginger (1 teaspoon, grated): Adds zing and warmth to every bite.
- Garlic powder (1/2 teaspoon): Delivers a punch of garlicky goodness throughout.
- Black pepper (1/4 teaspoon): Finishes things off with a touch of gentle heat.
- Vegetable oil (2 tablespoons, for frying): Makes the patties golden and crisp without overpowering other flavors.
- Mayonnaise (1/4 cup): The creamy base for your spicy mayo dip or drizzle.
- Sriracha sauce (1-2 teaspoons): Adjust this bold chili sauce for your ideal level of spicy kick!
- Lime juice (1 teaspoon): Just a squeeze brightens the spicy mayo with fresh acidity.
How to Make Asian-Style Tuna Cakes with Spicy Mayo
Step 1: Mix Up the Tuna Cake Base
Grab a medium mixing bowl and combine the drained tuna, panko breadcrumbs, green onions, grated carrot, soy sauce, sesame oil, beaten egg, fresh ginger, garlic powder, and black pepper. Mix until everything is evenly incorporated and the mixture holds together easily but isn’t too wet. This is the key to forming perfect cakes that won’t fall apart in the pan!
Step 2: Shape the Patties
Using clean hands, scoop up the tuna mixture and shape it into 6 even patties. Press gently—just enough so they stick, but not so firmly that they end up dense. Place the patties on a plate as you go, ready for their golden transformation.
Step 3: Fry Until Golden
Heat the vegetable oil in a nonstick skillet over medium heat. Once shimmering, gently lay the tuna cakes in the pan, making sure not to crowd them. Fry for about 3-4 minutes per side, flipping delicately, until each side is crispy and browned. This step locks in moisture and flavor while forming that irresistible golden crust.
Step 4: Whisk Up the Spicy Mayo
While the cakes sizzle, whisk together the mayonnaise, sriracha, and lime juice in a small bowl. Taste and adjust the sriracha for your ideal heat level. The result? A creamy, zippy sauce with just the right amount of fire and tang to wake up your taste buds.
Step 5: Serve and Enjoy
Transfer your golden-fried Asian-Style Tuna Cakes with Spicy Mayo to a serving plate. Add a generous dollop or drizzle of spicy mayo for that signature finish. Serve warm and dig in—each bite offers a symphony of textures and bright, savory flavor.
How to Serve Asian-Style Tuna Cakes with Spicy Mayo
Garnishes
For extra flair, scatter fresh cilantro or mint leaves over your cakes, or add a sprinkle of toasted sesame seeds. Sliced scallions and a wedge of lime brighten the plate and enhance every bite. These toppings not only look gorgeous but amp up the freshness and aroma of this Asian-Style Tuna Cakes with Spicy Mayo creation.
Side Dishes
Pair Asian-Style Tuna Cakes with Spicy Mayo with steamed jasmine rice, a crisp cucumber salad, stir-fried veggies, or simple pickled carrots. Their flavors balance the richness of the cakes and round out your meal beautifully. For a low-carb meal, serve over a bed of peppery arugula or baby greens with a squeeze of lemon or lime.
Creative Ways to Present
Transform your tuna cakes into sliders with soft brioche buns and shredded lettuce, or build lettuce wraps for a light, crunchy bite. Stack them atop rice bowls drizzled with extra spicy mayo or offer them as party-friendly appetizers with toothpicks and a dipping bowl of sauce—it’s totally up to you!
Make Ahead and Storage
Storing Leftovers
Store any leftover tuna cakes in an airtight container in the fridge for up to three days, keeping the spicy mayo separate. This helps the cakes retain their crispy texture and lets you add fresh sauce just before serving again.
Freezing
For longer storage, freeze cooked tuna cakes (without sauce) on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep well for two months and make fantastic emergency lunches or dinners. Thaw overnight in the refrigerator before reheating.
Reheating
To revive leftover or thawed tuna cakes, reheat gently in a skillet over medium-low heat until warmed through and crisp. Alternatively, bake in a 350°F oven for about 10 minutes. Microwave works in a pinch but might soften the exterior.
FAQs
Can I use fresh tuna instead of canned for Asian-Style Tuna Cakes with Spicy Mayo?
Absolutely! Cooked and flaked fresh tuna works beautifully and offers a slightly meatier texture. Just make sure to use the same quantity (about 10 ounces) and proceed as directed.
What can I substitute for panko breadcrumbs?
If you don’t have panko, regular breadcrumbs, crushed crackers, or even ground rolled oats will work. Panko just gives extra crunch, but the cakes remain delicious with any option.
Is there a dairy-free version of Asian-Style Tuna Cakes with Spicy Mayo?
Yes, simply use your favorite dairy-free or vegan mayonnaise for the spicy mayo. The rest of the recipe is naturally dairy-free!
Can I bake these tuna cakes instead of frying?
Definitely. For a lighter option, arrange the patties on a lined baking sheet, spray lightly with oil, and bake at 375°F for 15-20 minutes, flipping halfway through until golden and cooked through.
How spicy is the mayo and can I adjust it?
The heat level is totally customizable—start with less sriracha and add more to taste. The lime also balances the spice, so taste as you go until it’s perfect for you.
Final Thoughts
If you try just one new recipe this week, make it these Asian-Style Tuna Cakes with Spicy Mayo. From busy weeknights to easy entertaining, they’re a guaranteed hit—easy, quick, bursting with flavor, and endlessly versatile. Go ahead, gather your ingredients, and discover why this dish is a long-standing favorite at my own table!
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Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Total Time: 25 minutes
- Yield: 6 tuna cakes 1x
- Diet: Non-Vegetarian
Description
These Asian-style tuna cakes are a flavorful twist on a classic appetizer or main course. The combination of tender tuna, crunchy panko breadcrumbs, and aromatic spices, served with a zesty spicy mayo, makes for a delicious and satisfying dish.
Ingredients
Tuna Cakes:
- 2 cans (5 oz each) tuna packed in water, drained
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 1/4 cup grated carrot
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 egg, beaten
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha sauce
- 1 teaspoon lime juice
Instructions
- Tuna Cakes: In a medium bowl, combine tuna, panko, green onions, grated carrot, soy sauce, sesame oil, beaten egg, ginger, garlic powder, and black pepper. Mix well and shape into 6 small patties.
- Frying: Heat vegetable oil in a skillet over medium heat. Fry patties for 3-4 minutes per side until golden brown and cooked through.
- Spicy Mayo: Whisk together mayonnaise, sriracha, and lime juice in a small bowl. Serve tuna cakes warm with a dollop of spicy mayo.
Notes
- For a lighter version, bake patties at 375°F (190°C) for 15-20 minutes, flipping halfway.
- Add chopped cilantro or mint for extra freshness.
- Adjust sriracha to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Pan-frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 2 tuna cakes with spicy mayo
- Calories: 350
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
