Description
Asian Tuna Cakes with Spicy Mayo are a delicious and easy-to-make seafood dish featuring canned tuna, Asian-inspired flavors, and a creamy, spicy mayo drizzle. Crispy on the outside and tender inside, these patties make a perfect main course or appetizer with a vibrant zing from ginger, sesame oil, and sriracha.
Ingredients
Scale
Tuna Cakes
- 2 cans tuna packed in water, drained
- 1/2 cup panko breadcrumbs
- 2 green onions, finely sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon mayonnaise
- 1 tablespoon chopped cilantro
- 1 tablespoon vegetable oil (for frying)
Spicy Mayo
- 1/4 cup mayonnaise
- 1 teaspoon sriracha
- 1 teaspoon lime juice
Garnish
- 1 teaspoon sesame seeds
- 1 tablespoon chopped parsley
Instructions
- Prepare the tuna mixture: In a large bowl, combine the drained tuna, panko breadcrumbs, green onions, soy sauce, sesame oil, grated ginger, minced garlic, egg, mayonnaise, and chopped cilantro. Mix thoroughly until all ingredients are well incorporated.
- Form patties: Shape the tuna mixture into 8 small, even-sized patties to ensure uniform cooking.
- Cook tuna cakes: Heat the vegetable oil in a skillet over medium heat. Once hot, add the tuna cakes and fry for 3 to 4 minutes on each side until they are golden brown and crispy on the outside.
- Make spicy mayo: While the tuna cakes cook, whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth.
- Serve: Plate the tuna cakes warm, drizzle generously with the spicy mayo, then sprinkle sesame seeds and chopped parsley on top for garnish.
Notes
- For an added crunchy texture, finely diced water chestnuts can be mixed into the tuna mixture.
- These tuna cakes pair wonderfully with a fresh cucumber salad or steamed jasmine rice.
- Adjust the amount of sriracha to suit your preferred spice tolerance.
