Asian Tuna Cakes with Spicy Mayo Recipe
“`html
If you are craving a dish that bursts with vibrant flavors and satisfying textures, you will absolutely love this Asian Tuna Cakes with Spicy Mayo Recipe. These tuna cakes are tender yet crispy, boasting a delightful mix of fresh green onions, garlic, and the unmistakable umami richness from soy sauce. Paired with a creamy, zesty spicy mayo, they make for an irresistible appetizer or light meal that feels both indulgent and nourishing. Each bite is a perfect harmony of savory and spicy notes that will have you reaching for seconds in no time.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and thoughtfully chosen ingredients. Every component brings something essential — from the delicate flaked tuna that forms the base, to the fresh green onions that add brightness, and the arrowroot powder that helps hold these cakes together with a light crunch.
- Flaked white tuna (2 cans, 142 g each): Preferably canned and drained well to keep the cakes moist without being soggy.
- Green onions (2, finely chopped): Whites and greens separated for depth of flavor and a touch of color.
- Egg (1): Acts as a natural binder to hold the patties together perfectly.
- Soy sauce (1 tbsp): Adds umami richness and salty depth to the mixture.
- Arrowroot powder (2 tbsp): A great gluten-free alternative to flour that helps with crispiness.
- Mayonnaise (¼ cup): For creaminess inside the cakes and also the base of the luscious spicy mayo sauce.
- Garlic (2 cloves, minced): Infuses bold aroma and a slight kick that lifts the flavors.
- Salt and pepper: To taste, essential for balanced seasoning.
- Gluten-free crumbs or panko crumbs (½ cup): Provides that golden crunch on the outside.
- Avocado oil and sesame oil: Perfect frying fats for a light, fragrant crisp finish.
How to Make Asian Tuna Cakes with Spicy Mayo Recipe
Step 1: Prepare the Tuna Mixture
Begin by combining the drained tuna with the whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a pinch of salt and pepper in a mixing bowl. Stir everything together until thoroughly combined. The mixture should be moist but firm enough to shape into patties. This step sets the stage for those juicy, flavorful cakes that will be crisped to perfection.
Step 2: Form the Cakes
Next, take generous spoonfuls of the tuna mixture and shape them into patties about 2 inches in diameter. Press each patty lightly into the gluten-free or panko crumbs, ensuring a nice even coating. This crumb layer is crucial as it creates that irresistible golden crust when fried.
Step 3: Cook the Tuna Cakes
Heat a nonstick pan over medium heat and add a blend of avocado and sesame oil. When the oil shimmers, gently place the cakes in the pan. Fry them for about 2 minutes on each side, or until they turn a beautiful golden brown. The combination of oils helps achieve a delicate nuttiness and a crisp finish without overpowering the mild tuna flavor.
Step 4: Make the Spicy Mayo
While the cakes are cooking, whip up the spicy mayo by whisking together mayonnaise, a squeeze of fresh lime juice, sriracha sauce for heat, and a pinch of salt and pepper in a small bowl. This creamy sauce ties the whole dish together by adding a luscious, tangy kick that elevates each bite.
How to Serve Asian Tuna Cakes with Spicy Mayo Recipe
Garnishes
Sprinkle freshly chopped green onion greens and a few toasted sesame seeds over the tuna cakes for extra visual appeal and a mild, crunchy pop. A wedge of lime on the side adds a fresh citrus burst that complements the spicy mayo beautifully.
Side Dishes
These tuna cakes pair wonderfully with light, crisp side dishes such as an Asian-inspired slaw with shredded cabbage and carrots dressed in a tangy rice vinegar vinaigrette. Steamed jasmine rice or a simple cucumber salad can also balance the richness of the cakes.
Creative Ways to Present
For a fun twist, present your Asian Tuna Cakes with Spicy Mayo Recipe as slider sandwiches on mini buns garnished with fresh greens and pickled vegetables. Alternatively, serve them atop a bed of mixed greens with drizzled spicy mayo on top for a lighter, elegant plating perfect for lunch or a dinner party appetizer.
Make Ahead and Storage
Storing Leftovers
Store any leftover tuna cakes in an airtight container in the refrigerator. They keep well for up to 2 days while maintaining moisture and flavor. Be sure to keep the spicy mayo separate to prevent the cakes from becoming soggy.
Freezing
If you want to prepare in advance, these tuna cakes freeze beautifully. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer-safe bag or container. They will keep for up to 3 months, perfect for a quick meal anytime you need.
Reheating
Reheat frozen or refrigerated tuna cakes in a skillet over medium heat with a little avocado oil until warmed through and crisp again. Avoid the microwave to maintain the crunchy exterior that makes this dish so crave-worthy.
FAQs
Can I use fresh tuna instead of canned flaked tuna?
Absolutely! Fresh tuna can be cooked and flaked for this recipe, but canned tuna is convenient and reliably tender, making it a fantastic shortcut without sacrificing flavor.
Is there a substitute for arrowroot powder?
Yes, you can swap arrowroot powder with regular flour or cornstarch. The texture may differ slightly, but the cakes will still hold together nicely.
How spicy is the mayo in this Asian Tuna Cakes with Spicy Mayo Recipe?
The spicy mayo has a balanced heat level, with just enough sriracha to add kick without overwhelming the dish. Adjust the amount of sriracha to your taste preferences.
Can I bake the tuna cakes instead of frying?
You can bake them at 400°F (200°C) for about 15 minutes, flipping halfway through. While baking gives a healthier option, frying yields a crispier and more flavorful result.
Are these tuna cakes gluten-free?
Yes! By using gluten-free crumbs or panko, along with arrowroot powder and gluten-free soy sauce, you can enjoy this dish fully gluten-free without compromising on taste.
Final Thoughts
If you haven’t tried making these Asian Tuna Cakes with Spicy Mayo Recipe yet, now is the perfect time. They are quick to whip up, full of flavor, and wonderfully versatile for any meal occasion. Once you experience the harmony of crunchy exterior, tender tuna, and that creamy spicy kick, this recipe will quickly become one of your treasured go-to dishes.
“`
Print
Asian Tuna Cakes with Spicy Mayo Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Asian Tuna Cakes are crispy on the outside and tender on the inside, infused with aromatic green onions, garlic, and soy sauce. Served with a zesty spicy mayo, they make a perfect quick and flavorful appetizer or main dish that can be prepared in just 25 minutes.
Ingredients
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)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
Spicy Mayo
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 1 tbsp sriracha sauce
- Pinch of salt and pepper
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until all ingredients are well incorporated, creating a sticky mixture that can hold shape.
- Form the Cakes: Shape the tuna mixture into round patties about 2 inches in diameter. Then, gently coat each patty evenly with gluten-free crumbs or panko crumbs, which provides a crispy exterior when fried.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add a combination of avocado oil and sesame oil for a flavorful frying base. Once the oils are hot, fry the tuna cakes for about 2 minutes on each side or until they develop a golden brown crust and are heated through.
- Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper until smooth and creamy. This spicy mayo serves as a perfect tangy and spicy dipping sauce for the tuna cakes.
Notes
- For a gluten-free version, be sure to use gluten-free crumbs or panko.
- If arrowroot powder is unavailable, regular flour can be used as a binder.
- Adjust the amount of sriracha in the spicy mayo to control the spice level.
- Use a combination of avocado and sesame oil to get a balance of high smoke point and flavor in frying.
- These tuna cakes are best served immediately for optimal crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
