Name: Asian-Style Tuna Cakes with Spicy Mayo Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 cans (142 g each) flaked white tuna, drained; 2 green onions, finely chopped (whites and greens separated); 1 egg; 1 tbsp soy sauce; 2 tbsp arrowroot powder (or all-purpose flour); ¼ cup mayonnaise; 2 cloves garlic, minced; Salt and black pepper, to taste; ½ cup breadcrumbs (panko or gluten-free); Avocado oil and sesame oil, for frying; ½ cup mayonnaise; Juice from ½ lime; 1 tbsp sriracha sauce; Salt and black pepper, to taste

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Introduction

These Asian-Style Tuna Cakes are a flavorful twist on a classic dish, featuring a perfect blend of tender tuna and aromatic seasonings. Crispy on the outside and moist inside, they pair beautifully with a zesty spicy mayo for an irresistible appetizer or light meal.

Three golden-brown rice cakes with a crispy outer layer sit on a white plate on a white marbled surface, each topped with a dollop of creamy light tan sauce, sprinkled with black sesame seeds and small green chopped scallions. The rice cakes show textured grains and appear soft inside with a browned crust, arranged close together with extra scallion pieces scattered on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans (142 g each) flaked white tuna, drained
2 green onions, finely chopped (whites and greens separated)
1 egg
1 tbsp soy sauce
2 tbsp arrowroot powder (or all-purpose flour)
¼ cup mayonnaise
2 cloves garlic, minced
Salt and black pepper, to taste
½ cup breadcrumbs (panko or gluten-free)
Avocado oil and sesame oil, for frying
For the Spicy Mayo:
½ cup mayonnaise
Juice from ½ lime
1 tbsp sriracha sauce
Salt and black pepper, to taste

Instructions

Step 1: Chop the green onions, separating the white parts from the green tops. Set the green tops aside for garnish. Pour the breadcrumbs into a shallow dish for coating later.
Step 2: In a small bowl, combine the mayonnaise, lime juice, sriracha, salt, and pepper to make the spicy mayo. Mix well and refrigerate until ready to serve.
Step 3: In a large bowl, mix together the drained tuna, white parts of the green onions, egg, soy sauce, arrowroot powder (or flour), mayonnaise, minced garlic, salt, and pepper. Stir until the mixture holds together.
Step 4: Shape the tuna mixture into 2-inch patties. Lightly coat each patty with the breadcrumbs, pressing gently so they adhere well.
Step 5: Heat a nonstick skillet over medium heat and add a combination of avocado and sesame oil. Fry the tuna cakes for about 2 minutes on each side, until golden and crispy. Cook in batches to avoid overcrowding the pan.
Step 6: Transfer the cooked tuna cakes to a serving plate. Drizzle with the spicy mayo and garnish with green onion tops and optional sesame seeds.

Tips & Variations

Use panko breadcrumbs for extra crunch or gluten-free breadcrumbs to keep it gluten-free.
Add chopped fresh cilantro or a splash of fish sauce for more authentic Asian flavors.
Swap tuna for canned salmon if preferred.
Adjust the sriracha in the spicy mayo to control the heat level.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness. The spicy mayo should be kept refrigerated and used within a week.

How to Serve

Three round, golden-brown crispy rice cakes are placed closely on a white plate. Each cake has a textured surface showing cooked rice grains with a crunchy, browned crust on top and sides. On top of each rice cake is a smooth, light orange sauce dolloped near the center, garnished with small black sesame seeds and chopped fresh green onions. More scattered chopped green onions are visible on the plate around the cakes. The setting has a bright feel with a white marbled texture underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned?

Yes, fresh tuna can be used if finely chopped or minced. However, canned tuna offers convenience and a consistent texture for these cakes.

What can I use if I don’t have arrowroot powder?

All-purpose flour or cornstarch can be used as a substitute for arrowroot powder to help bind the tuna mixture.