If you’re craving a dish that is quick, flavorful, and just a little bit addictive, then you’ve got to try this Asian Tuna Cakes with Spicy Mayo Recipe. These golden, crispy cakes pack a punch with tender tuna flakes, savory aromatics, and a subtle Asian twist that makes every bite so satisfying. The accompanying spicy mayo adds a creamy, zesty kick that takes this humble tuna creation to the next level. Whether you’re whipping up a weeknight dinner or impressing friends with an unexpected appetizer, these tuna cakes deliver a delicious punch without any fuss.
Ingredients You’ll Need
This recipe calls for a handful of simple, but thoughtfully chosen ingredients that come together to create incredible depth of flavor, texture, and color. Each component plays its part, from the flaked tuna that provides a perfect protein base, to the fresh green onions that brighten the mixture, and the combo of oils that create a beautifully crisp crust.
- Flaked white tuna: Canned and drained, it forms the tender, flaky core of the cakes with satisfying protein.
- Green onions: Whites add mild pungency to the tuna mix while the greens add fresh color as garnish.
- Egg: Acts as a natural binder helping the cakes hold together without being dense.
- Soy sauce: Brings a savory umami note that’s essential for that Asian flavor profile.
- Arrowroot powder: A gluten-free thickener that adds just enough structure to the mixture.
- Mayonnaise: Adds moisture and richness, making the tuna cakes wonderfully tender inside.
- Garlic: Minced cloves boost flavor with their fragrant, slightly spicy personality.
- Salt and pepper: Season perfectly to taste, enhancing all the other ingredients.
- Gluten-free or panko crumbs: Essential for coating the cakes and giving them that irresistible crispy crust.
- Avocado oil: With its high smoke point, perfect for frying without burning flavors.
- Sesame oil: Adds a toasty, nutty aroma while frying, making the scent of these cakes unforgettable.
How to Make Asian Tuna Cakes with Spicy Mayo Recipe
Step 1: Prepare the Tuna Mixture
Start by grabbing a mixing bowl and adding the drained flaked tuna, along with the whites of your finely chopped green onions. Crack in one egg, pour in the soy sauce, and sprinkle the arrowroot powder. Add a generous scoop of mayonnaise to bring creaminess, then toss in your minced garlic cloves. Season with salt and pepper to taste. Combine everything thoroughly, ensuring every bite will be packed with balanced flavors and the mixture holds together nicely.
Step 2: Form the Cakes
Once your mixture is ready, it’s time to shape it into bite-sized patties. Aim for about 2 inches in diameter to keep cooking times quick and the center tender. Roll each patty gently in gluten-free or panko crumbs to coat every side. This crumb coating is what will give you that golden crunch on the outside, contrasting the soft, flavorful tuna inside.
Step 3: Cook the Tuna Cakes
Heat a nonstick pan over medium heat and add a blend of avocado oil and a little sesame oil. The avocado oil handles the high heat while the sesame oil imparts its iconic nutty aroma as the cakes sizzle. Fry each tuna cake for about 2 minutes on each side until you get beautiful golden-brown crusts. Don’t overcrowd the pan; give each cake room to crisp up perfectly.
Step 4: Make the Spicy Mayo
While your cakes cook, whip up an easy spicy mayo that will complement every bite. In a small bowl, whisk together mayonnaise with a squeeze of fresh lime juice, a good drizzle of sriracha sauce, and a pinch of salt and pepper. This smooth, creamy, spicy dip will add the ultimate zing and richness, balancing the savory tuna cakes flawlessly.
How to Serve Asian Tuna Cakes with Spicy Mayo Recipe
Garnishes
A sprinkle of the green parts of your chopped green onions adds a pop of vivid color and fresh onion flavor. Toasted sesame seeds are another lovely touch, lending an extra crunch and nutty aroma to these Asian-inspired bites. A wedge of lime on the side can brighten up the plate and add a citrus burst to happy eaters.
Side Dishes
Pair your tuna cakes with crunchy Asian slaw, made from shredded cabbage, carrots, and a light vinaigrette. Steamed jasmine rice or sticky rice rolls out an authentic and satisfying base. For a low-carb option, crisp roasted vegetables or a vibrant cucumber salad dressed with rice vinegar make fresh companions to this dish.
Creative Ways to Present
Think beyond the plate! Serve these Asian Tuna Cakes with Spicy Mayo Recipe on small appetizer spoons for a party, or stack them as mini sliders with a bit of lettuce and pickled veggies in between. You can also use them as filling for lettuce wraps topped with a drizzle of spicy mayo and a sprinkle of fresh herbs for a fun finger food.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries. Store any cooked cakes in an airtight container in the refrigerator and try to enjoy them within 2 days for the best taste and texture. The cakes are still delicious cold but can be reheated to regain their crispiness.
Freezing
You can freeze the uncooked patties by placing them on a parchment-lined tray and freezing until firm, then transferring to a freezer-safe container or bag. This way, they won’t stick together and you can fry them fresh whenever you want a speedy, flavorful meal.
Reheating
To bring back that perfect crispy crust, reheat your tuna cakes in a skillet over medium heat with a little oil rather than the microwave. This helps maintain their texture and flavor without getting soggy or dry.
FAQs
Can I use fresh tuna instead of canned for this Asian Tuna Cakes with Spicy Mayo Recipe?
Absolutely. Fresh tuna can be cooked and flaked to make the cakes, just be sure to drain any excess moisture to prevent the mixture from becoming too wet. Fresh tuna will give a slightly different texture but still tastes fantastic.
Is arrowroot powder necessary? Can I substitute it?
Arrowroot powder is great for binding and keeping the cakes gluten-free, but you can substitute with regular flour, cornstarch, or even finely ground gluten-free flour blends if needed.
How spicy is the mayo condiment? Can I adjust the heat?
The spicy mayo gets its heat primarily from sriracha, which can be adjusted to your preference. Feel free to add less for a mild kick or more if you love it fiery. It’s all about making it your own.
What oil is best for frying the tuna cakes?
A combination of avocado oil for its high smoke point, with a bit of sesame oil for flavor, gives you the best balance. You want oils that won’t burn easily and add delicious aroma while frying.
Can I make this recipe vegan or vegetarian?
This particular recipe relies on tuna and egg for binding and flavor, but you could experiment with mashed chickpeas or tofu as a base and use flax or chia seeds as egg substitutes to capture a similar texture, though the taste will vary.
Final Thoughts
These Asian Tuna Cakes with Spicy Mayo Recipe are a true celebration of simple ingredients coming together in a deliciously satisfying way. Crispy, tender, and bursting with flavor, they’re perfect for any occasion. I encourage you to give this recipe a try—you might just find your new favorite go-to meal that’s both easy and irresistible.
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Asian Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Description
These Asian Tuna Cakes are a delicious blend of flaked tuna and flavorful seasonings, pan-fried to golden perfection and served with a zesty spicy mayo. Ready in just 25 minutes, they’re perfect for a quick lunch or appetizer that packs a savory punch with an Asian-inspired twist.
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
- Mayonnaise
- Lime juice
- 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 well combined to create a consistent mixture for shaping.
- Form the Cakes: Shape the mixture into patties, about 2 inches in diameter. Then, coat each patty evenly in gluten-free crumbs or panko crumbs to ensure a crisp exterior when fried.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add a blend of avocado oil and sesame oil. Fry the tuna cakes for approximately 2 minutes on each side, or until they achieve a beautiful golden brown crust and are heated through.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper. Adjust the seasoning to taste for a creamy, tangy, and spicy accompaniment to the tuna cakes.
Notes
- For a gluten-free option, be sure to use gluten-free crumbs instead of regular panko.
- If arrowroot powder is unavailable, regular all-purpose flour can be substituted.
- Adjust the amount of sriracha in the spicy mayo to control the heat level.
- These tuna cakes can be served with a side salad or steamed vegetables for a complete meal.
- Use fresh lime juice for the best flavor in the spicy mayo.
