Crispy Asian-Style Tuna Cakes with Spicy Mayo: A Flavorful Fusion of Crunch and Heat

When it comes to quick, delicious, and satisfying meals, few dishes can compete with the simplicity and bold flavors of these Asian-style tuna cakes with spicy mayo. These crispy, golden-brown patties combine pantry-friendly canned tuna with Asian-inspired seasonings, creating a dish that’s as versatile as it is flavorful.

With a perfectly crunchy panko coating, a rich and creamy interior, and a kick of heat from the sriracha-laced mayo, these tuna cakes strike the perfect balance between comfort food and gourmet delight. Whether served as an appetizer, a light lunch, or part of a larger meal, they are guaranteed to become a staple in your recipe collection.

Why This Recipe Stands Out

1. Quick and Effortless

In less than 20 minutes, you can have a batch of golden, crispy tuna cakes ready to serve. There’s no need for complicated techniques or specialty equipment—just a few simple ingredients and a skillet.

2. Budget-Friendly and Accessible

Canned tuna is a cost-effective and widely available protein, making this recipe perfect for those who want to prepare something special without breaking the bank. Unlike fresh seafood dishes, which can be expensive and require immediate use, canned tuna is shelf-stable and always on hand.

3. Packed with Bold, Asian-Inspired Flavors

This dish incorporates classic Asian ingredients like soy sauce, sesame oil, and fresh green onions, creating a depth of flavor that is both aromatic and savory. The addition of sriracha and lime juice in the spicy mayo adds a zesty kick, making every bite an explosion of taste.

4. Perfect for Meal Prep and Leftovers

Tuna cakes can be made ahead of time and stored in the fridge for easy meals throughout the week. They reheat beautifully in the oven, maintaining their crispiness while developing even deeper flavors.

5. A Healthier Alternative to Traditional Fried Patties

By using a combination of arrowroot powder (or flour) and egg to bind the mixture, along with panko crumbs for crunch, these tuna cakes achieve the perfect crispy texture without requiring deep frying. They are pan-fried in heart-healthy avocado and sesame oils, making them a lighter option compared to traditional seafood cakes.

Flavorful Ingredients for a Perfect Bite

For the Tuna Cakes:

• 2 (142g) cans flaked white tuna, drained
• 2 green onions, finely chopped (whites for the mixture, greens for garnish)
• 1 egg
• 1 tablespoon soy sauce (or tamari/coconut aminos for a soy-free option)
• 2 tablespoons arrowroot powder (or regular flour)
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/2 cup panko crumbs
• Avocado oil, for frying
• Sesame oil, for frying

For the Spicy Mayo:

• 1/2 cup real mayonnaise
• Juice from 1/2 lime
• 1 tablespoon sriracha sauce
• Salt and pepper, to taste

Golden Perfection: How to Make These Tuna Cakes

1. Prep the Ingredients
Finely chop the green onions, separating the white and green parts. The whites will go into the tuna mixture, while the greens will be saved for garnish.

2. Set Up the Coating Station
Place the panko crumbs in a small bowl and set aside. In another bowl, whisk together all the spicy mayo ingredients and set aside.

3. Mix the Tuna Mixture
In a small mixing bowl, combine the drained tuna, chopped green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Mix with a fork until fully combined.

4. Shape and Coat
Form the mixture into small cakes, about 2 inches in diameter. Coat each tuna cake in the panko crumbs for a crispy finish.

5. Fry to Crispy Perfection
Heat a nonstick pan over medium heat and add a drizzle of avocado oil and sesame oil. Fry the tuna cakes for about 2 minutes per side, until golden brown and cooked through.

6. Garnish and Serve
Transfer the cooked tuna cakes to a plate, drizzle with the spicy mayo, and top with sesame seeds and the reserved green onions. Serve immediately and enjoy!

Nutritional Breakdown (Per Serving)

• Calories: ~180
• Total Fat: 12g
• Carbohydrates: 8g
• Protein: 12g

How to Serve These Tuna Cakes

These Asian-style tuna cakes are incredibly versatile and can be served in a variety of ways depending on your mood and occasion.

1. As an Appetizer or Party Snack

Serve them on a platter with spicy mayo for dipping, garnished with fresh green onions and sesame seeds. They make the perfect finger food for gatherings.

2. In a Rice or Noodle Bowl

Pair them with steamed jasmine rice, sticky rice, or stir-fried noodles for a satisfying meal. Drizzle with extra spicy mayo or a tangy soy-based sauce for added depth.

3. Over a Fresh Salad

For a lighter meal, place the tuna cakes over a bed of mixed greens, shredded cabbage, and julienned carrots. A sesame-ginger dressing complements the Asian flavors perfectly.

4. Inside a Lettuce Wrap or Bun

For a fun twist, place a tuna cake inside a crisp lettuce leaf or a brioche bun, add some pickled vegetables, and top with extra spicy mayo for a delightful Asian-style burger.

5. With a Side of Roasted Vegetables

Pair with roasted bok choy, asparagus, or stir-fried bell peppers for a balanced meal that is both nutritious and delicious.

Tips for Making the Best Tuna Cakes

1. Choose the Right Tuna

For the best results, use wild-caught skipjack or albacore tuna packed in water. Avoid oil-packed tuna, as it can make the mixture too greasy and difficult to bind.

2. Keep the Mixture Light

Overmixing can lead to dense, chewy patties. Instead, gently combine the ingredients until just incorporated. The goal is to maintain a delicate, flaky texture.

3. Don’t Skip the Coating

Rolling the tuna cakes in panko breadcrumbs before frying is the secret to achieving an ultra-crispy exterior. If you don’t have panko, try crushed rice crackers or even sesame seeds for added crunch.

4. Use a Combination of Oils for Flavor

A mix of avocado oil and sesame oil gives the tuna cakes a perfectly balanced crispiness while enhancing the Asian-inspired flavors. If you prefer a more neutral taste, use light olive oil or vegetable oil instead.

5. Adjust the Heat to Your Taste

The spicy mayo can be customized to suit your spice tolerance. If you prefer a milder sauce, reduce the amount of sriracha or substitute it with sweet chili sauce. For an extra kick, add a dash of cayenne pepper or chili flakes.

Storage and Reheating Tips

1. Storing Leftovers

These tuna cakes can be stored in an airtight container in the refrigerator for up to 4 days. Keep the spicy mayo separate to maintain the best texture.

2. Freezing for Later

To freeze, arrange the cooked tuna cakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They will keep well for up to 3 months.

3. Best Way to Reheat

• Oven: Reheat in a preheated oven at 350°F for 5-7 minutes, flipping halfway through, to maintain crispiness.
• Stovetop: Heat in a nonstick pan over medium-low heat with a small amount of oil for 2-3 minutes per side.
• Microwave: While not ideal for maintaining crispiness, you can microwave for 30-45 seconds if you’re short on time.

Frequently Asked Questions (FAQs)

1. Can I Use Fresh Tuna Instead of Canned?

Yes! If using fresh tuna, cook it first, then flake it before mixing with the other ingredients. Keep in mind that canned tuna offers convenience and is pre-cooked, making the process faster.

2. What Can I Use Instead of Panko Breadcrumbs?

If you need a gluten-free option, try using crushed rice crackers, almond flour, or gluten-free panko. You can also mix in sesame seeds for added crunch.

3. Can I Bake These Instead of Frying?

Absolutely! Place the tuna cakes on a parchment-lined baking sheet, spray them lightly with oil, and bake at 375°F for 12-15 minutes, flipping halfway through.

4. How Can I Make This Recipe Dairy-Free?

This recipe is naturally dairy-free since it uses mayonnaise instead of cream-based ingredients. Just be sure to use dairy-free mayo if needed.

5. What If I Don’t Have Arrowroot Powder?

You can substitute arrowroot powder with cornstarch, tapioca flour, or regular wheat flour. The purpose of this ingredient is to help bind the mixture together.

6. Can I Use a Different Sauce Instead of Spicy Mayo?

Yes! If you prefer something different, try serving these tuna cakes with:

• Teriyaki glaze
• Soy-ginger dipping sauce
• Honey mustard sauce
• Coconut curry sauce

Conclusion: A Must-Try Recipe for Tuna Lovers

These Asian-style tuna cakes with spicy mayo are proof that simple ingredients can create an unforgettable meal. With their crispy exterior, tender and flavorful interior, and a creamy, zesty sauce to tie it all together, they’re an absolute crowd-pleaser.

Whether you’re looking for an easy weeknight dinner, an impressive appetizer, or a protein-packed meal prep option, this recipe checks all the boxes. So the next time you have a can of tuna sitting in your pantry, skip the basic tuna salad and transform it into these golden, flavorful patties.

Your taste buds will thank you!

Print