Name: Asian-Style Tuna Cakes with Spicy Mayo
Prep time: 15 min
Cook time: PT-484964H41M42S
Total time: PT-484964H41M42S
Cuisine: Asian
Ingredients: 2 cans (5 oz each) tuna, drained; 1 large egg, beaten; ½ cup panko breadcrumbs; 2 tbsp mayonnaise; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp fresh ginger, grated; 2 green onions, chopped; 1 clove garlic, minced; 1 tbsp cilantro, chopped (optional); Salt and pepper to taste; 2 tbsp vegetable oil, for frying; ½ cup mayonnaise; 1 tbsp sriracha sauce (or more, to taste); 1 tsp soy sauce; 1 tsp rice vinegar

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These Asian-Style Tuna Cakes with Spicy Mayo are an exciting twist on a classic, bringing together bold, savory flavors with a zesty spicy mayo that takes the dish to the next level. Infused with soy sauce, ginger, and sesame oil, they’re perfect for a light dinner or a satisfying appetizer. Crispy on the outside and tender on the inside, these tuna cakes offer a delightful mix of textures and tastes that will keep you coming back for more.

Asian-Style Tuna Cakes with Spicy Mayo

Ingredients

For the Tuna Cakes:

2 cans (5 oz each) tuna, drained

1 large egg, beaten

½ cup panko breadcrumbs

2 tablespoon mayonnaise

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon fresh ginger, grated

2 green onions, chopped

1 clove garlic, minced

1 tablespoon cilantro, chopped (optional)

Salt and pepper to taste

2 tablespoon vegetable oil, for frying

For the Spicy Mayo:

½ cup mayonnaise

1 tablespoon sriracha sauce (or more, to taste)

1 teaspoon soy sauce

1 teaspoon rice vinegar

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I combine the drained tuna, beaten egg, panko breadcrumbs, mayonnaise, soy sauce, sesame oil, grated ginger, chopped green onions, minced garlic, and cilantro (if using). I mix everything well until it’s evenly incorporated.

I season the mixture with salt and pepper to taste.

I form the tuna mixture into small patties, about 2–3 inches wide, gently pressing them to hold together.

I heat vegetable oil in a large skillet over medium heat. Once hot, I carefully place the patties in the pan.

I fry the patties for about 3–4 minutes on each side, or until they are golden brown and cooked through.

I remove the tuna cakes from the skillet and place them on paper towels to drain any excess oil.

For the spicy mayo, I whisk together mayonnaise, sriracha sauce, soy sauce, and rice vinegar in a small bowl. I adjust the spice level by adding more sriracha if I want extra heat.

I serve the tuna cakes with the spicy mayo on the side for dipping or drizzling.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 10-12 minutes

Total Time: 25-27 minutes

Servings: 4 servings

Calories: 240 kcal per serving

Variations

Make it Spicy: If you love spice, add more sriracha to the mayo or sprinkle some red pepper flakes into the tuna mixture.

Crispy Tuna Cakes: For extra crunch, coat the patties in additional panko breadcrumbs before frying.

Add Vegetables: I can incorporate finely chopped vegetables like bell peppers, carrots, or zucchini into the tuna mixture for added texture and flavor.

Gluten-Free Option: Swap out the panko breadcrumbs with gluten-free breadcrumbs for a gluten-free alternative.

Storage/Reheating

Storing: I store any leftover tuna cakes in an airtight container in the fridge for up to 2 days. The spicy mayo can be stored separately in the fridge for up to a week.

Reheating: To reheat the tuna cakes, I suggest reheating them in a skillet over medium heat to keep them crispy. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes.

FAQs

How do I make sure the tuna cakes don’t fall apart while frying?

To keep the tuna cakes intact, I make sure the mixture is well-combined and that I form the patties gently, pressing them together but not overworking the mixture. A quick chill in the fridge for 10-15 minutes before frying can also help them hold together better.

Can I use fresh tuna instead of canned tuna?

Absolutely! If you prefer fresh tuna, I can sear the tuna steaks and flake them into the mixture instead of using canned tuna. Just make sure to cook the tuna properly before using it in the patties.

What’s a good substitute for sesame oil?

If I don’t have sesame oil on hand, I can use a small amount of olive oil or vegetable oil. While the flavor will differ slightly, it will still work well in the recipe.

How can I adjust the flavor of the spicy mayo?

I can easily adjust the flavor by adding more or less sriracha to the mayo, depending on how spicy I want it. I can also add a little honey for sweetness if I prefer a balance between heat and sweetness.

Can I freeze these tuna cakes?

Yes, I can freeze the cooked tuna cakes! To freeze, I let them cool completely, then arrange them in a single layer on a baking sheet. Once frozen, I transfer them to an airtight container or freezer bag. They will keep in the freezer for up to a month.

Conclusion

These Asian-style tuna cakes with spicy mayo are a delicious and easy dish that I know I can make in under 30 minutes. They’re full of bold flavors and offer a great way to enjoy tuna in a new way. Whether served as an appetizer or a main course, these tuna cakes are sure to be a hit at the dinner table. I love how versatile they are, and the spicy mayo adds the perfect finishing touch. I can't wait to make them again!

Recipe:

Asian-Style Tuna Cakes with Spicy Mayo

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Author: Cheryl
Total Time: 25-27 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

These Asian-style tuna cakes with spicy mayo offer a savory twist on a classic. Featuring a crispy outside and tender inside, these flavorful cakes are infused with soy sauce, sesame oil, ginger, and garlic. Paired with a zesty spicy mayo, they make for a perfect appetizer or light dinner. Easy to make and quick to cook, this recipe brings bold flavors and delightful textures to your table. Ideal for those who crave Asian-inspired comfort food.

Instructions

In a large bowl, combine the drained tuna, beaten egg, panko breadcrumbs, mayonnaise, soy sauce, sesame oil, ginger, green onions, garlic, and cilantro (optional). Mix until well combined.
Season with salt and pepper to taste.
Form the mixture into small patties, about 2–3 inches wide.
Heat vegetable oil in a large skillet over medium heat.
Fry the patties for 3–4 minutes on each side, until golden brown and cooked through.
Remove the cakes and drain excess oil on paper towels.
For the spicy mayo, whisk together mayonnaise, sriracha, soy sauce, and rice vinegar in a small bowl. Adjust the heat by adding more sriracha if desired.
Serve the tuna cakes with the spicy mayo on the side for dipping or drizzling.