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Asian Tuna Cakes with Spicy Mayo

Asian Tuna Cakes with Spicy Mayo

Asian Tuna Cakes with Spicy Mayo are crispy, savory patties made from tender tuna infused with Asian spices, paired with a creamy, spicy mayo drizzle that delivers a perfect balance of umami, heat, and creaminess. Quick to prepare and customizable for different dietary needs, these flavorful cakes make an elegant appetizer or satisfying main dish.

  • Total Time: 25 minutes
  • Yield: 6-8 tuna cakes 1x

Ingredients

Scale

Main Ingredients

  • 1 can (5-6 oz) high-quality canned tuna or equivalent cooked fresh tuna, drained
  • 1 cup panko breadcrumbs (use gluten-free breadcrumbs for gluten-free option)
  • 3 green onions, finely chopped
  • 2 teaspoons soy sauce (use tamari for gluten-free option)
  • 1 teaspoon sesame oil
  • 1 large egg
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon lime or lemon juice

Spicy Mayo

  • 1/2 cup mayonnaise
  • 1–2 tablespoons sriracha or preferred chili sauce
  • 1 teaspoon lime juice
  • Pinch of garlic powder

Optional Garnishes

  • Extra chopped green onions
  • Toasted sesame seeds
  • Fresh cilantro or chopped chives
  • Thin slices of red chili (for garnish)

Instructions

  1. Prepare the Tuna Mixture: Drain your tuna thoroughly and place it in a mixing bowl. Add finely chopped green onions, minced garlic, and grated ginger. Stir in soy sauce, sesame oil, and lime juice to elevate the flavors.
  2. Bind and Season: Add the egg and panko breadcrumbs gradually to the tuna mixture while mixing until the mixture holds together without being too wet or dry. Taste and adjust seasoning with pepper or additional soy sauce if needed.
  3. Shape the Cakes: Using your hands or a small scoop, form the mixture into evenly sized patties about 2 to 3 inches across. Press lightly to compact for better shape retention during cooking.
  4. Cook to Perfection: Heat a non-stick skillet with 1 tablespoon of oil over medium heat. Carefully place tuna cakes in the pan and cook for 3 to 4 minutes per side until golden brown and crispy. Flip gently to avoid breaking.
  5. Make the Spicy Mayo: While the cakes cook, mix mayonnaise with sriracha or chosen chili sauce. Add lime juice and garlic powder for a creamy, zesty dip.
  6. Serve: Plate hot tuna cakes and drizzle with spicy mayo or serve on the side for dipping. Garnish with green onions, sesame seeds, and optional herbs or chili slices.

Notes

  • Use cold tuna for better texture and flavor blending.
  • Do not overmix the tuna mixture to avoid dense cakes.
  • Ensure the pan is hot before adding the cakes for a crispy crust.
  • Let the cakes rest a minute after cooking to firm up.
  • Customize the heat level of the spicy mayo to your taste by adjusting chili sauce amount.
  • For gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce.
  • You can bake the cakes at 375°F for 15 minutes per side for a healthier option.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Pan-frying or Baking
  • Cuisine: Asian Fusion
  • Diet: Gluten Free (when using gluten-free breadcrumbs and tamari)

Nutrition

  • Serving Size: 1 tuna cake with spicy mayo (approx.)
  • Calories: 180
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 55mg

Keywords: tuna cakes, spicy mayo, Asian appetizer, gluten free, seafood patties, quick appetizer, pan-fried tuna, healthy snacks