If you love bold flavors and quick meals that never disappoint, then the Asian Tuna Cakes with Spicy Mayo Recipe will become your new go-to favorite. These golden, pan-fried tuna cakes are crispy on the outside and tender on the inside, packed with fresh ingredients like ginger, green onions, and a hint of sesame oil, all perfectly balanced by a creamy, tangy spicy mayo that adds just the right kick. Whether you’re looking to impress at a casual dinner or need a simple, nutritious weeknight meal, this recipe brings together vibrant Asian-inspired flavors in a way that feels both comforting and exciting.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these delicious Asian Tuna Cakes with Spicy Mayo Recipe come to life. Each element contributes something special—texture, flavor, or brightness—ensuring every bite is a taste sensation.
- Tuna (2 cans, drained): The star base, packed with protein and mild flavor, perfect for binding with other ingredients.
- Panko breadcrumbs (1/4 cup): Adds a light crunch, giving the cakes a fantastic texture.
- Egg (1, beaten): Acts as the glue that holds everything together.
- Mayonnaise (2 tablespoons): Adds creaminess and moisture to the tuna mixture, preventing dryness.
- Soy sauce (1 tablespoon): Delivers umami depth and a subtle saltiness.
- Sesame oil (1 teaspoon): Infuses a toasty, nutty aroma characteristic of Asian cuisine.
- Fresh grated ginger (1 teaspoon): Provides a zesty warmth that wakes up the palate.
- Green onions (2, finely sliced): Bring freshness and a hint of sharpness.
- Small carrot (1, grated): Adds a splash of color and a mild sweetness.
- Fresh cilantro (1 tablespoon, optional): Infuses bright herbal notes that elevate the flavors.
- Salt and pepper (to taste): Essential seasoning to balance all the ingredients.
- Vegetable oil (2 tablespoons for frying): Needed for crisping up the cakes perfectly.
- For the Spicy Mayo: Mayonnaise (1/4 cup), sriracha sauce (1–2 teaspoons), lime juice (1 teaspoon) combine to make the perfect spicy and tangy dip.
How to Make Asian Tuna Cakes with Spicy Mayo Recipe
Step 1: Combine the Ingredients
Start by placing the drained tuna in a large mixing bowl. Add the panko breadcrumbs, beaten egg, mayonnaise, soy sauce, sesame oil, grated ginger, sliced green onions, grated carrot, and if you like, chopped cilantro. Sprinkle a bit of salt and pepper for seasoning. Mix everything well until you get a cohesive mixture that will easily hold its shape when formed into patties.
Step 2: Form the Tuna Cakes
Divide the mixture into six equal portions and gently shape each one into a small patty, about the size of your palm. Don’t press too tightly, or the cakes won’t be as tender. Having uniform sizes helps them cook evenly, so take your time with this step.
Step 3: Fry the Tuna Cakes
Heat the vegetable oil in a skillet over medium heat until shimmering. Carefully place the tuna cakes in the pan, making sure not to crowd them. Fry each side for about 3 to 4 minutes or until the exterior turns a beautiful golden brown and the cakes are cooked through. Flip gently to keep their shape intact. The aroma at this stage is irresistible!
Step 4: Prepare the Spicy Mayo
While the tuna cakes cook, mix the mayonnaise, sriracha, and lime juice in a small bowl. Adjust the sriracha quantity depending on your heat preference. This creamy sauce with a zesty finish brings everything together.
How to Serve Asian Tuna Cakes with Spicy Mayo Recipe
Garnishes
Fresh garnishes elevate the dish visually and flavor-wise. Try a sprinkle of chopped green onions or finely chopped cilantro on top for a burst of freshness. A few sesame seeds scattered over the cakes add subtle crunch and an appealing look.
Side Dishes
These tuna cakes pair beautifully with light, crisp sides like a cucumber salad or steamed jasmine rice. For a heartier meal, serve alongside sautéed bok choy or a refreshing Asian slaw to keep the textures balanced and vibrant.
Creative Ways to Present
Take your serving up a notch by placing the tuna cakes in lettuce wraps for a fun finger-food option, or on top of mixed greens drizzled with extra spicy mayo for a satisfying salad. They also hold up wonderfully as a protein topping in a rice or noodle bowl, perfect for customizable meals.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long!), store them in an airtight container in the refrigerator for up to 2 days. The flavors meld nicely overnight, making the tuna cakes even tastier the next day.
Freezing
To freeze, lay the uncooked patties on a baking sheet lined with parchment and freeze until firm. Then transfer to a freezer-safe container or bag for up to 3 months. When ready to enjoy, cook them straight from frozen for best results.
Reheating
Reheat your cooked tuna cakes gently in a non-stick pan over medium-low heat or warm them in the oven at 350°F (175°C) until heated through. Avoid the microwave if you want to keep their crisp exterior intact. Serve immediately with fresh spicy mayo.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! Fresh tuna can be used if you finely chop or pulse it in a food processor. Keep in mind that fresh tuna will have a different texture and may require slight adjustments to cooking time.
What if I don’t like spicy food?
You can easily reduce or omit the sriracha in the spicy mayo or substitute it with a milder chili sauce. The mayo still adds creaminess and brightness without overwhelming heat.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free panko breadcrumbs and tamari or a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free and safe to enjoy.
Can I bake the tuna cakes instead of frying?
Yes! Place the patties on a greased baking sheet and bake at 400°F (200°C) for about 12–15 minutes, flipping halfway. This method is a bit lighter while still achieving good texture.
How spicy is the Asian Tuna Cakes with Spicy Mayo Recipe?
This recipe is customizable in heat! The sriracha in the mayo adds a pleasant but not overpowering kick. You can adjust it to your taste by adding more or less sriracha for a mild or more fiery experience.
Final Thoughts
Once you try this Asian Tuna Cakes with Spicy Mayo Recipe, you’ll see why it’s such a cherished dish for busy days and special occasions alike. It’s vibrant, tasty, and wonderfully satisfying. The harmony of fresh ingredients, crispy texture, and creamy, spicy sauce is a guaranteed crowd-pleaser—so roll up your sleeves and give it a go. You owe yourself this delicious treat!
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Asian Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 cakes (serves 3)
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Pescatarian
Description
These Asian Tuna Cakes with Spicy Mayo are a delightful and flavorful dish that combines tender tuna patties infused with fresh ginger, green onions, and a hint of sesame oil, perfectly pan-fried to golden perfection. Served with a zesty spicy mayo, this recipe offers a quick and satisfying meal that’s great for lunch or dinner, embracing bold Asian-inspired flavors.
Ingredients
Tuna Cakes
- 2 (5-ounce) cans tuna in water, drained
- 1/4 cup panko breadcrumbs
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 green onions, finely sliced
- 1 small carrot, grated
- 1 tablespoon chopped fresh cilantro (optional)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil, for frying
Spicy Mayo
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha sauce
- 1 teaspoon lime juice
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, panko breadcrumbs, beaten egg, mayonnaise, soy sauce, sesame oil, grated fresh ginger, finely sliced green onions, grated carrot, chopped fresh cilantro (if using), and a pinch of salt and pepper. Mix everything thoroughly until well blended to create a uniform mixture.
- Form Patties: Shape the mixture into six small, evenly sized patties, making sure they hold together well to prevent falling apart during cooking.
- Heat the Oil: Heat the vegetable oil in a skillet over medium heat, ensuring the oil covers the surface to allow for even frying.
- Fry the Tuna Cakes: Carefully place the formed tuna patties in the hot skillet. Cook for 3 to 4 minutes on each side, or until each side is golden brown and the cakes are cooked through. Adjust the heat as needed to prevent burning and ensure even cooking.
- Make the Spicy Mayo: While the tuna cakes are frying, mix together the mayonnaise, sriracha sauce, and lime juice in a small bowl. Adjust the sriracha quantity for desired heat level.
- Serve: Serve the warm tuna cakes immediately, drizzled with or dipped into the prepared spicy mayo for a delicious and flavorful complement.
Notes
- These tuna cakes are perfect for serving in lettuce wraps, topped over salads, or accompanied by rice bowls.
- You can prepare the tuna cakes ahead of time and reheat them either in the oven or an air fryer for convenience.
- Adjust the amount of sriracha in the spicy mayo to suit your preferred spice level.
