If you’re craving something crunchy, flavorful, and packed with a delightful kick, this Asian-Style Tuna Cakes with Spicy Mayo Recipe is just what you need on your dinner table. These golden, crispy tuna cakes bring together the perfect balance of umami from soy sauce, the gentle heat of sriracha, and the freshness of green onions, all tied up with a creamy, tangy spicy mayo that elevates each bite. Quick to prepare yet impressively tasty, this dish is an absolute winner whether for a weeknight dinner or serving friends with a fun twist.
Ingredients You’ll Need
This recipe relies on a handful of simple, accessible ingredients that each play a vital role. From the high-quality canned tuna that forms the hearty base, to the panko breadcrumbs that guarantee a crispy texture, every component contributes to making these cakes irresistibly delicious.
- Canned tuna (5 oz): Use a good-quality, well-drained tuna for the best flavor and texture.
- Panko breadcrumbs (1 cup): Adds crunch and helps bind the cakes without making them dense.
- Green onions (2, finely chopped): Bring freshness and a mild onion bite that uplifts the dish.
- Egg (1 large): Acts as a natural binder to hold everything together perfectly.
- Low-sodium soy sauce (1 tbsp): Infuses a rich umami depth without overpowering the palate.
- Sesame oil (1 tbsp): Adds a nutty aroma and subtle Asian flair.
- Sriracha sauce (1 tsp, adjustable): Provides a spicy warmth that’s perfectly balanced.
- Mayonnaise (2 tbsp): The creamy base for the spicy mayo, ensuring a luscious finish.
- Fresh lemon juice (1 tbsp): Brightens up the mayo with a fresh, tangy zing.
- Vegetable oil: For frying, choose an oil with a high smoke point to get that crispy exterior.
How to Make Asian-Style Tuna Cakes with Spicy Mayo Recipe
Step 1: Combine the Ingredients
Start by placing your drained canned tuna in a large bowl. Add the panko breadcrumbs, finely chopped green onions, egg, soy sauce, sesame oil, and sriracha sauce. Mix everything gently but thoroughly until you have a cohesive, slightly sticky mixture. This blend ensures every bite is bursting with flavor and the cakes will hold their shape without crumbling.
Step 2: Shape Your Tuna Cakes
Next, shape the mixture into small patties, about 2 inches in diameter. This size is perfect for even cooking and makes them easy to handle and serve. Don’t worry if they aren’t perfectly uniform—rustic shapes add charm and home-cooked appeal.
Step 3: Heat the Oil
Pour vegetable oil into a skillet and heat it over medium heat. Wait until the oil is shimmering but not smoking—this is the perfect temperature to get your tuna cakes a golden, crispy crust without absorbing too much oil.
Step 4: Fry the Tuna Cakes
Carefully place your patties in the hot oil in batches, making sure not to crowd the pan. Cook each side for about 3 to 4 minutes until they develop a beautiful golden-brown color and a crunchy exterior. This step locks in moisture so the interior stays tender and flavorful.
Step 5: Prepare the Spicy Mayo
While your tuna cakes are frying, whip up the spicy mayo by mixing mayonnaise with fresh lemon juice and a bit more sriracha to your preferred heat level. This creamy, tangy sauce is what turns these crispy delights into a next-level dish. Keep it handy for dipping or drizzling.
How to Serve Asian-Style Tuna Cakes with Spicy Mayo Recipe
Garnishes
Sprinkle freshly chopped green onions or cilantro over the top of your tuna cakes for added fresh aroma and color. A light dusting of toasted sesame seeds can also bring a pleasing crunch and nutty flavor boost.
Side Dishes
Pair these Asian-Style Tuna Cakes with spicy mayo alongside a crisp cucumber salad or steamed jasmine rice to complement the rich flavors without overpowering them. Simply steamed or stir-fried vegetables like bok choy or snap peas work wonders here as well.
Creative Ways to Present
For a fun twist, serve these tuna cakes in slider buns with a generous layer of spicy mayo and fresh lettuce. Alternatively, arrange them on a platter with small bowls of dipping sauces including additional spicy mayo, soy sauce, or even a sweet chili sauce for guests to mix and match.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cooked tuna cakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them great for quick lunches or snacks.
Freezing
You can freeze uncooked tuna cakes by placing them on a lined baking sheet and freezing until solid, then transferring to a freezer bag. They’ll keep well for up to 1 month. When ready to eat, thaw overnight in the fridge before cooking.
Reheating
To reheat, warm the tuna cakes in a skillet with a light drizzle of oil over medium heat to crisp up the outside again. Avoid microwaving if possible, as the texture will suffer and become soggy.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! Fresh tuna can be cooked and flaked for a more delicate texture, but canned tuna offers convenience and a pronounced flavor that works beautifully in this recipe.
How spicy is the Asian-Style Tuna Cakes with Spicy Mayo Recipe?
The spice level is mild to moderate, thanks to the controlled amount of sriracha. You can always adjust the heat in both the tuna mixture and the spicy mayo to suit your taste.
Can I bake the tuna cakes instead of frying them?
Yes, baking is a healthier alternative. Place the patties on a greased baking sheet and bake at 400°F (200°C) for about 15 minutes, flipping halfway for even browning.
What can I use instead of panko breadcrumbs?
If you don’t have panko, plain breadcrumbs or crushed crackers can work, but expect a slightly different texture—panko offers the best crunch.
Is it possible to make these tuna cakes gluten-free?
Certainly! Use gluten-free panko or breadcrumbs and make sure your soy sauce is gluten-free to keep the recipe suitable for gluten-sensitive diets.
Final Thoughts
This Asian-Style Tuna Cakes with Spicy Mayo Recipe truly deserves a spot in your recipe rotation. It’s quick, delicious, and combines simple ingredients into a dish bursting with bold Asian flavors and irresistible textures. Whether you’re cooking for family or entertaining friends, these tuna cakes are sure to impress and satisfy. Give it a try and watch how quickly they disappear at your table!
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Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
These Asian-Style Tuna Cakes are flavorful, crispy on the outside, and tender on the inside, packed with the umami of soy and a hint of spice from sriracha. Perfect as an appetizer or a light main dish, served with a zesty spicy mayo that adds a creamy, tangy kick.
Ingredients
Tuna Cakes
- 1 can (5 oz) high-quality canned tuna, drained
- 1 cup panko breadcrumbs
- 2 green onions, finely chopped
- 1 tbsp sesame oil
- 1 large egg
- 1 tbsp low-sodium soy sauce
- 1 tsp sriracha sauce (adjust to taste)
- Vegetable oil for frying
Spicy Mayo
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- Additional sriracha to taste
Instructions
- Prepare the Tuna Mixture: In a large bowl, combine the drained tuna, panko breadcrumbs, finely chopped green onions, egg, low-sodium soy sauce, sesame oil, and sriracha sauce. Mix thoroughly until all ingredients are well incorporated, forming a consistent mixture.
- Form Patties: Shape the tuna mixture into small patties about 2 inches in width, ensuring they hold together well for frying.
- Heat Oil: Heat vegetable oil in a skillet over medium heat until it shimmers, indicating it is hot and ready for frying.
- Fry Tuna Cakes: Carefully place the patties in the skillet in batches, frying each side for approximately 3 to 4 minutes or until golden brown and crispy on the outside. Remove and place on paper towels to drain excess oil.
- Make Spicy Mayo: In a small bowl, combine mayonnaise with fresh lemon juice and add additional sriracha sauce to your preferred spiciness. Mix well until smooth.
- Serve: Serve the golden tuna cakes warm paired with the spicy mayo on the side for dipping.
Notes
- For extra crispiness, let the formed patties chill in the refrigerator for 10 minutes before frying.
- Adjust sriracha in both tuna mixture and spicy mayo to control the heat level.
- Use fresh lemon juice for the best tangy flavor in the spicy mayo.
- These can be served as appetizers or a main course with a side salad or steamed rice.
