Asian Tuna Cakes with Spicy Mayo Recipe
If you’re looking for a quick weeknight dinner that feels just a little bit special, Asian Tuna Cakes with Spicy Mayo are here to brighten your table. These savory patties are brimming with flavor from ginger, soy, and green onion, all bound together with tender tuna and a hint of crunch from panko breadcrumbs. Paired with a creamy kick of spicy mayo, this dish brings the zing of your favorite sushi bar to your own kitchen, using simple pantry staples and just 18 minutes of your time!
Ingredients You’ll Need
One of the best things about this recipe is how each ingredient pulls its weight, adding either bold flavor, color, or crisp texture. Don’t let the short list fool you—these are pantry MVPs that turn humble tuna into something crave-worthy every time.
- Tuna (2 cans, 5 ounces each): Flaky tuna is the star, delivering protein and satisfying heartiness.
- Panko breadcrumbs (1/4 cup): Offer delicate crunch and help the cakes hold their shape.
- Large egg (1): Binds all the ingredients together into sturdy, golden cakes.
- Green onions (2 tablespoons, finely chopped): Add fresh color and a gentle oniony bite.
- Soy sauce (1 tablespoon): Brings essential umami and depth to every bite.
- Sesame oil (1 teaspoon): Lends nutty fragrance and an authentic Asian note.
- Fresh ginger (1/2 teaspoon, grated): Brightens the mix with zesty warmth—fresh grated is best!
- Garlic powder (1/4 teaspoon): Just enough to round out the aromatics beneath the surface.
- Vegetable oil (2 tablespoons): For a golden, crispy finish on each cake—use more or less as desired when frying or searing.
- Mayonnaise (1/4 cup): The creamy base for your spicy mayo.
- Sriracha sauce (1-2 teaspoons): Adjust the level of heat in your spicy mayo to suit your taste.
- Lime juice (1 teaspoon): Lifts the sauce with a delightful tang that balances all the richness.
How to Make Asian Tuna Cakes with Spicy Mayo
Step 1: Mix the Tuna Cake Ingredients
Start by grabbing a medium mixing bowl and combining your well-drained tuna, panko breadcrumbs, egg, chopped green onions, soy sauce, sesame oil, grated ginger, and garlic powder. Use a fork or your hands (my favorite method) to mix everything together until you see no dry panko and the mixture starts to stick when pressed. You’ll notice the pop of green from the onions and the fragrance of ginger—this is when you’ll know you’re building bold layers of flavor.
Step 2: Shape the Patties
Using your hands or a large spoon, divide the tuna mixture into six equal portions. Gently shape each into a small, slightly flattened patty. If the mixture feels too soft, don’t worry—once they hit the pan, the edges will crisp up beautifully. Arranging them on a plate as you go keeps the process tidy and gets you ready for quick frying.
Step 3: Pan-Fry the Tuna Cakes
Place a large skillet over medium heat and add your vegetable oil. When the oil shimmers, carefully slide in the patties. Let them cook for 3 to 4 minutes on the first side, resisting the urge to flip too early—they should release easily and have a rich golden crust before turning. After flipping, cook the second side another 3 to 4 minutes until cooked through and completely golden. Each cake will have that crave-worthy crisp edge and tender center you’re after.
Step 4: Make the Spicy Mayo
While the tuna cakes sizzle, whip up your spicy mayo: In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until perfectly smooth and salmon-colored. Taste and adjust for heat or tang—a little extra sriracha if you’re bold, or extra lime for those who love a zingy punch. This sauce ties the dish together with a creamy, fiery kick that you’ll want on everything.
Step 5: Serve and Enjoy
Arrange the hot cakes on a plate and give a generous drizzle or side of spicy mayo for dipping. Whether served as an appetizer or main, Asian Tuna Cakes with Spicy Mayo always look amazing with a sprinkle of extra green onions or sesame seeds on top. Prepare yourself for that first bite—it’s always a winner!
How to Serve Asian Tuna Cakes with Spicy Mayo
Garnishes
An extra sprinkle of sliced green onions or toasted sesame seeds adds both a fresh pop of color and a toasty depth to your Asian Tuna Cakes with Spicy Mayo. For even more vibrancy, try a scattering of microgreens or a wedge of lime for squeezing just before eating. The simplest touches can make these cakes look restaurant-worthy!
Side Dishes
These tuna cakes are incredibly versatile when it comes to accompaniments. For a refreshing contrast, pair them with a light cucumber salad or crunchy Asian slaw. Steamed jasmine rice also makes a lovely, comforting bed for your cakes, soaking up every bit of the spicy mayo sauce. If you’re serving them as a starter, try setting them atop bite-size lettuce cups for a fresh, crisp bite.
Creative Ways to Present
If you’re entertaining, transform Asian Tuna Cakes with Spicy Mayo into elegant finger food by making smaller, appetizer-sized portions and serving them on a platter with toothpicks. Or tuck them into slider buns, dress with lettuce and an extra swoosh of spicy mayo, and watch them disappear at your next party. For a fun twist, even try topping a simple grain bowl or salad with these cakes for a satisfying lunch.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, Asian Tuna Cakes with Spicy Mayo store wonderfully. Place any uneaten patties and sauce in separate airtight containers in the refrigerator, and they’ll stay delicious for up to 3 days. Keep the spicy mayo chilled as well so it maintains its creamy consistency.
Freezing
Want to stock up? Shape and cook the tuna cakes as directed, let them cool completely, and then freeze them in a single layer on a tray before transferring to a freezer-safe bag. They’ll keep for up to 2 months this way—just store the spicy mayo separately, as mayonnaise changes texture when frozen and thawed.
Reheating
For best results, reheat the tuna cakes in a skillet over medium heat for a few minutes on each side, which helps revive the crisp exterior. Alternatively, bake at 350°F for about 10 minutes. The microwave works, too, but the cakes will be a bit softer. Serve with freshly whisked spicy mayo for maximum flavor!
FAQs
Can I use fresh tuna instead of canned?
Absolutely! Just cook and flake your fresh tuna first. Keep in mind that using canned tuna in water (as in the original recipe) guarantees the right moisture and structure for tasty, easy-to-shape cakes, but fresh tuna brings its own special flair if you have it on hand.
Is there a substitute for panko breadcrumbs?
If you don’t have panko, regular breadcrumbs work just fine, or you can even crush some crackers for a homemade hack. Panko does give the lightest, crispiest texture, so use it when available for those classic Asian Tuna Cakes with Spicy Mayo.
How spicy is the spicy mayo?
You control the kick! Start with one teaspoon of sriracha and taste—add more if you like things bold, or keep it on the milder side for everyone to enjoy. The lime juice also balances the heat with a little tang.
Can I bake the tuna cakes instead of frying?
Yes, easily! Just preheat your oven to 400°F (200°C), arrange the patties on a lined baking sheet, and bake for 12-15 minutes, flipping halfway through. This method lightens things up, and the cakes still come out golden with less oil.
What are some fresh ingredient swaps for a twist?
Feel free to add diced red bell pepper, shredded carrot, or a bit of chopped cilantro for more veggie crunch and color. Swapping in a dash of rice vinegar or a few chili flakes can brighten things even more, making your Asian Tuna Cakes with Spicy Mayo uniquely yours!
Final Thoughts
I can’t wait for you to try these Asian Tuna Cakes with Spicy Mayo—they’re weeknight friendly, full of flavor, and just a little bit irresistible. Whether you serve them for a casual dinner, tote them in your lunchbox, or whip them up for friends, they’re bound to earn a spot in your regular rotation. Dig in and discover why this is one of my go-to dishes for fresh, fast comfort any night of the week!
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Asian Tuna Cakes with Spicy Mayo Recipe
- Total Time: 18 minutes
- Yield: 3 servings (2 cakes each) 1x
- Diet: Non-Vegetarian
Description
These Asian-inspired tuna cakes are a delicious and easy way to enjoy canned tuna. Served with a zesty spicy mayo, they make a flavorful appetizer or main course. Perfect for a quick and satisfying meal.
Ingredients
Tuna Cakes:
- 2 (5-ounce) cans tuna in water, drained
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons green onions (finely chopped)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon garlic powder
- 2 tablespoons vegetable oil (for frying)
Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha sauce
- 1 teaspoon lime juice
Instructions
- In a medium bowl, combine the drained tuna, panko breadcrumbs, egg, green onions, soy sauce, sesame oil, ginger, and garlic powder. Mix until well combined and shape into 6 small patties.
- Heat the vegetable oil in a large skillet over medium heat. Cook the patties for 3-4 minutes per side until golden brown and heated through.
- In a small bowl, whisk together the mayonnaise, sriracha, and lime juice to make the spicy mayo.
- Serve the tuna cakes warm with the spicy mayo drizzled on top or on the side for dipping.
Notes
- For a lighter option, you can pan-sear the tuna cakes with minimal oil or bake them at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- These pair well with a simple cucumber salad or steamed rice.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 cakes with sauce
- Calories: 260
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 80mg
