If you’re craving a flavorful, quick-to-make dish that blends savory, crispy, and a little bit spicy all in one, you’re going to adore this Asian Tuna Cakes with Spicy Mayo Recipe. Perfect for nights when you want something special without fuss, these tuna cakes come together fast and deliver a satisfying balance of textures and tastes that feel a little fancy yet totally achievable at home.
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Why You’ll Love This
This Asian Tuna Cakes with Spicy Mayo Recipe hits all the right notes — it’s quick to whip up, packed with layers of flavor, and perfect for lunch, dinner, or even a snack. The spicy mayo adds a creamy kick that turns ordinary tuna cakes into something a bit more exciting.
- Reliable Texture, Great Flavor: Curry-packed tuna and crunchy crumbs create the perfect balance.
- Crisp–Golden Finish: Pan-fried to a toasty golden brown, delivering satisfying crunch in every bite.
- Pantry-Friendly Ingredients: Uses canned tuna and common staples for a fuss-free recipe.
- Weeknight Easy, Weekend Worthy: Great for busy days but fancy enough for casual entertaining.
Ingredient Snapshot
The magic of this Asian Tuna Cakes with Spicy Mayo Recipe lies in simple, fresh ingredients that you might already have on hand. Quality canned tuna and fresh aromatics take center stage, while pantry staples like soy sauce and panko crumbs build texture and umami.
- Canned Tuna: Opt for solid white tuna packed in water for clean flavor and flaky texture.
- Green Onions: Use both white and green parts—whites for flavor, greens for garnish.
- Arrowroot Powder: Works as a light binder; you can swap with regular flour or cornstarch.
- Panko or Gluten-Free Crumbs: Adds a crisp golden crust, essential for that perfect fry.
- Avocado & Sesame Oil: Both bring a subtle richness and toasty aroma when frying.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Asian Tuna Cakes with Spicy Mayo Recipe
Step 1 — Set Up & Season
Start by draining your canned tuna well—excess moisture can make the cakes fall apart or soggy. Then, in a mixing bowl, combine the tuna with the whites of your finely chopped green onions, minced garlic, egg, soy sauce, arrowroot powder, mayonnaise, and a pinch of salt and pepper. Mix gently until everything is evenly incorporated. You’ll notice the mayo and egg help bind while keeping the mixture moist, which is key for tender, flavorful cakes.
Step 2 — Sear, Toast, or Mix
Next, shape the mixture into patties roughly 2 inches wide—try to keep them even so they cook uniformly. Coat each patty in panko or gluten-free crumbs, which creates that crave-worthy crunch you'll love. Heat a nonstick pan over medium heat with a blend of avocado oil and sesame oil—the combo offers a lovely nutty aroma and a high smoke point. Fry your tuna cakes for about 2 minutes per side, watching for a deep golden-brown crust before carefully flipping. This quick sear locks in juices and builds texture.
Step 3 — Finish for Best Texture
After achieving that golden crust, reduce heat slightly and cook for an additional minute per side if needed, just to ensure the cakes are warmed through without drying out. Keep an eye on them as overcooking can toughen the texture. The cakes should be firm enough to hold their shape but still moist inside. Meanwhile, whisk together your spicy mayo—a simple blend of mayonnaise, lime juice, sriracha, and seasoning—that tangy, creamy kick perfectly complements the crunchy cakes.
Smart Little Tips
I’ve found that the key to great Asian Tuna Cakes with Spicy Mayo Recipe is balancing moisture and crispiness. Too wet, and they'll fall apart; too dry, and they're crumbly. Use your hands gently when forming patties, and don’t overcrowd the pan when frying.
- Doneness Cue: Look for deep golden edges and a firm center that springs back when pressed gently.
- Temperature Trick: Medium heat ensures even browning without burning the crust.
- Make-Ahead Move: Form the cakes, then chill them in the fridge for 20 minutes to help hold shape before frying.
- Avoid This Pitfall: Don’t skip the crumbs coating—they’re crucial for texture contrast.
Serving Ideas
Finishing Touches
I love drizzling the spicy mayo right over the Asian Tuna Cakes, but you can also serve it on the side for dipping. Sprinkle freshly chopped green onion greens and a little toasted sesame seeds on top for extra aroma and eye appeal. A squeeze of fresh lime brightens every bite—don’t skip it!
Pair It With
These tuna cakes pair beautifully with a simple Asian slaw or a crisp cucumber salad for refreshing crunch. Steamed jasmine rice or sticky rice offers a comforting base, while pickled ginger adds a zingy contrast that keeps the flavors lively and balanced.
Easy Plating Upgrades
For casual meals, stack the cakes on a pretty platter with lime wedges and herb sprigs. For something a little more special, serve each cake atop a bed of lightly dressed baby greens, then drizzle the spicy mayo artfully and sprinkle with sesame seeds and thinly sliced red chili for a pop of color.
Make-Ahead, Store & Reheat
Storing Leftovers
Once cooled, store leftover Asian Tuna Cakes with Spicy Mayo Recipe in an airtight container in the refrigerator for up to 3 days. They keep nicely but may lose some crispness, so be prepared to refresh them before eating.
Freezing Tips
You can freeze these tuna cakes individually on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating. The texture might be a touch softer after freezing, but reheating crisp-fies them well.
Reheating Asian Tuna Cakes with Spicy Mayo Recipe Without Drying Out
The best way to reheat these cakes is in a skillet over medium-low heat with a little oil to revive their golden crust. You can also use an air fryer at 350°F (175°C) for 3–5 minutes. If you’re in a hurry, microwave briefly but place a damp paper towel nearby to keep moisture in and avoid drying out.
Frequently Asked Questions
Fresh tuna can work but will require cooking before mixing. Canned tuna offers convenience and the ideal flaky texture for these cakes, making them easier and faster to prepare.
Absolutely! Gluten-free panko or crushed gluten-free crackers make a great crust without sacrificing crunch or flavor.
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Yes! You can form the patties and refrigerate them for a few hours or overnight. This helps them hold their shape when frying and improves the overall texture.
Final Thoughts
Making this Asian Tuna Cakes with Spicy Mayo Recipe is like inviting a little bit of restaurant elegance into your kitchen without the wait or complexity. It’s a personal favorite when I want something both quick and impressive. The combo of crisp, tender cakes with a bright, spicy sauce will win over family and friends alike. Give it a try next time you open that tuna can—you won’t be disappointed!
PrintPrint Recipe
Asian Tuna Cakes with Spicy Mayo Recipe
Delicious Asian Tuna Cakes with a crispy exterior and flavorful interior, served with a zesty spicy mayo. These cakes combine flaked white tuna, green onions, and aromatic seasonings, perfect as a snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Tuna Cakes
- 2 (142 g) cans flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tablespoon soy sauce
- 2 tablespoon 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 tablespoon lime juice
- 1 tablespoon 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.
- Form the Cakes: Shape the mixture into patties about 2 inches in diameter, then coat each cake evenly in gluten-free crumbs or panko crumbs to ensure a crispy crust.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add a mixture of avocado oil and sesame oil. Fry the tuna cakes for about 2 minutes on each side until they turn golden brown and crisp on the outside.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper until smooth and well combined. Serve as a dipping sauce for the tuna cakes.
Notes
- Arrowroot powder can be substituted with regular all-purpose flour if preferred.
- Use gluten-free crumbs to keep the recipe gluten-free, or regular panko crumbs for a crunchier texture.
- Adjust the amount of sriracha in the spicy mayo to control the heat level.
- For crispier cakes, chill the mixture before forming patties.
- Use avocado oil for frying due to its high smoke point and neutral flavor.
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