If you adore dishes that burst with flavor and come together in no time, then you are going to fall head over heels for this Asian-Style Tuna Cakes with Spicy Mayo Recipe. Imagine perfectly crispy tuna cakes infused with hints of sesame and green onion, paired with a creamy, tangy, and just the right amount of spicy mayo that ties everything together beautifully. This recipe delivers a delightful combination of textures and tastes that will impress both your taste buds and anyone lucky enough to share your table. It’s simple enough for a weeknight dinner yet elegant enough to serve when friends come over.
Ingredients You’ll Need
The magic behind these tuna cakes lies in their straightforward ingredients that pack a punch in taste, texture, and color. Each component brings something special to the mix, from the light crunch of panko breadcrumbs to the savory depth of soy and sesame oil. Here’s everything you’ll want to have on hand:
- High-quality canned tuna (1 can, 5 oz): The star protein, providing that rich, meaty texture and flavor.
- Panko breadcrumbs (1 cup): Adds a delightful crunch while helping the cakes hold their shape.
- Green onions, finely chopped (2): Inject fresh, mild oniony brightness and a pop of color.
- Sesame oil (1 tbsp): Brings a nutty, aromatic richness that’s quintessential in Asian cooking.
- Large egg (1): Acts as the perfect binder, keeping everything together beautifully.
- Low-sodium soy sauce (1 tbsp): Elevates the umami and balances the flavors without overwhelming saltiness.
- Sriracha sauce (1 tsp, adjust to taste): Adds a gentle heat with vibrant flavor for a little kick.
- Mayonnaise (2 tbsp): The creamy base of the spicy mayo that pairs perfectly with the tuna cakes.
- Fresh lemon juice (1 tbsp): Lightens up the mayo and adds a fresh citrus zing.
- Vegetable oil for frying: Ensures a crisp, golden crust on each cake.
How to Make Asian-Style Tuna Cakes with Spicy Mayo Recipe
Step 1: Combine Tuna Mixture
Start by placing your drained canned tuna into a large bowl. Add the panko breadcrumbs, finely chopped green onions, egg, low-sodium soy sauce, sesame oil, and sriracha sauce. Give everything a thorough mix until all the ingredients come together evenly. This mixture should feel slightly sticky but manageable to shape. The balance of these ingredients ensures your cakes are savory, moist, and packed with that signature Asian-inspired flavor.
Step 2: Form the Patties
Using your hands, gently shape the mixture into small patties, about 2 inches wide. Try to keep them uniform in size for even cooking. You’ll notice the panko helps bind everything perfectly without making the cakes dense. This is the fun part where you get to decide how thick or thin you want each patty, but keep in mind thinner ones will crisp up more.
Step 3: Heat the Oil
In a skillet, heat enough vegetable oil over medium heat until it shimmers but doesn’t smoke. The right temperature is key to achieving that perfect golden crust without burning the cakes. You want a hot but controlled frying surface that cooks the patties through evenly while keeping the exterior crispy.
Step 4: Fry the Tuna Cakes
Add the patties in batches to the skillet, making sure not to overcrowd, which can lower the oil temperature. Fry each side for about 3 to 4 minutes until a glorious golden brown crust forms. Once done, transfer the cakes onto a paper towel-lined plate to drain any excess oil. The result? Tuna cakes with a crunchy exterior and tender, flavorful center that is downright irresistible.
Step 5: Prepare the Spicy Mayo
While your cakes are frying, whip up the spicy mayo sauce by combining mayonnaise with fresh lemon juice and additional sriracha to your preferred heat level. This creamy, tangy sauce perfectly complements the savory tuna cakes, adding brightness and a little fiery zing that will have everyone reaching for more.
How to Serve Asian-Style Tuna Cakes with Spicy Mayo Recipe
Garnishes
When it comes to garnishes, simplicity is key to enhancing the dish without overpowering it. Thinly sliced green onions or a sprinkle of toasted sesame seeds add a fresh crunch and subtle nuttiness. You can also scatter chopped cilantro or a few delicate sprigs of fresh herbs to brighten the plate visually and flavor-wise.
Side Dishes
Asian-style tuna cakes pair beautifully with light, fresh sides. Think steamed jasmine rice or a crisp cucumber salad dressed with rice vinegar and sesame oil to keep the flavors balanced and refreshing. Alternatively, a side of pickled vegetables can add acidity and crunch, creating a harmonious bite every time.
Creative Ways to Present
Looking to wow your guests? Serve your tuna cakes stacked with a dollop of spicy mayo between layers, or transform them into sliders using mini buns and fresh lettuce. For a vibrant platter, arrange them alongside colorful dipping sauces like sweet chili or ponzu. Presentation doesn’t have to be complicated to impress—just a bit of creativity goes a long way!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place the tuna cakes in an airtight container and refrigerate. They will stay fresh and tasty for up to 3 days, making them an excellent option for quick lunches or snacks during a busy week.
Freezing
You can freeze the uncooked patties to enjoy later. Lay them flat on a baking sheet lined with parchment paper and freeze until solid before transferring to a freezer-safe bag. This method prevents them from sticking together, and they can be stored for up to 2 months.
Reheating
To reheat the cooked tuna cakes, avoid the microwave if you want to keep that crispy exterior. Instead, gently warm them in a skillet over low heat or pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This helps retain their crunchy texture while warming the inside evenly.
FAQs
Can I use fresh tuna instead of canned for this recipe?
Absolutely! Fresh tuna can be used, but it should be cooked and flaked before combining with the other ingredients. However, canned tuna is convenient and works perfectly for this recipe’s texture and flavor.
How spicy is the Asian-Style Tuna Cakes with Spicy Mayo Recipe?
The spice level is very flexible since you control the amount of sriracha in both the tuna mixture and the mayo. You can dial it down for a milder taste or kick it up for those who like some heat. It’s all about your preference!
Is there a vegetarian alternative for this recipe?
While the traditional recipe centers on tuna, you could substitute mashed chickpeas or shredded hearts of palm for a similar texture, but keep in mind the flavor will differ. Adding Asian-inspired seasonings will help keep that delicious profile.
Can I bake the tuna cakes instead of frying?
Yes, baking is a healthier option. Place the patties on a lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and cooked through.
What can I use instead of panko breadcrumbs?
If you don’t have panko, regular breadcrumbs or crushed crackers will work, but panko offers the best light, airy crunch. For gluten-free options, try gluten-free breadcrumbs or ground nuts for texture.
Final Thoughts
This Asian-Style Tuna Cakes with Spicy Mayo Recipe is such a joy to make and even more delightful to eat. It’s a wonderful balance of crispy, savory, creamy, and spicy elements that comes together effortlessly. I invite you to give it a go—you might just find a new favorite that brings a splash of exciting flavor to your weekly meals. Happy cooking and enjoy every bite!
Print
Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Low Salt
Description
Delicious Asian-Style Tuna Cakes flavored with sesame oil, green onions, and a hint of sriracha, pan-fried to golden perfection and served with a zesty spicy mayo. Ready in just 30 minutes, these savory patties make a perfect appetizer or light meal.
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 Tuna Mixture: In a large bowl, combine the drained canned tuna, panko breadcrumbs, finely chopped green onions, egg, low-sodium soy sauce, sesame oil, and sriracha sauce. Mix thoroughly until the mixture is well incorporated and holds together.
- Form Patties: Shape the tuna mixture into small patties approximately 2 inches in diameter, ensuring they are compact to hold during frying.
- Heat Oil: In a skillet over medium heat, heat enough vegetable oil until it shimmers, indicating it is hot enough for frying.
- Fry Patties: Fry the patties in batches to avoid overcrowding, cooking each side for about 3 to 4 minutes or until golden brown and crisp. Remove and drain on paper towels.
- Make Spicy Mayo: In a small bowl, mix mayonnaise with fresh lemon juice and add more sriracha to taste, creating a tangy and spicy dipping sauce to complement the tuna cakes.
- Serve: Plate the tuna cakes warm with the spicy mayo on the side for dipping. Enjoy immediately for best flavor and texture.
Notes
- Use high-quality canned tuna for the best flavor and texture.
- You can adjust the amount of sriracha in both the tuna mixture and spicy mayo to control the heat level.
- Panko breadcrumbs provide a light, crispy texture; regular breadcrumbs can be used but result in a denser cake.
- Ensure oil is hot enough before frying to avoid greasy patties.
- These tuna cakes can be served as appetizers, light lunches, or even in sandwiches.
