Asian-Style Tuna Cakes with Spicy Mayo Recipe
These Asian-Style Tuna Cakes are crispy, flavorful, and packed with savory ingredients including flaked white tuna, green onions, and garlic. Served with a zesty homemade spicy mayo, they make a perfect appetizer or light meal with a delightful balance of textures and spice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 tuna cakes (serves 3-4) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
Tuna Cakes
- 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
Spicy Mayo
- ½ cup mayonnaise
- Juice from ½ lime
- 1 tbsp sriracha sauce
- Salt and black pepper, to taste
Instructions
- Prep the Ingredients: Chop the green onions, separating the white and green parts. Set aside the green tops for garnish. Pour breadcrumbs into a shallow dish for coating.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise, lime juice, sriracha, salt, and pepper. Mix well and refrigerate until serving.
- Mix the Tuna Cakes: In a large bowl, combine drained tuna, white parts of green onions, egg, soy sauce, arrowroot (or flour), mayonnaise, garlic, salt, and pepper. Mix until well combined and the mixture holds together.
- Form and Coat the Cakes: Shape the tuna mixture into 2-inch patties. Lightly coat each cake in breadcrumbs, pressing gently to help them stick.
- Cook the Cakes: Heat a nonstick skillet over medium heat. Add a mix of avocado and sesame oil. Fry tuna cakes for about 2 minutes per side, or until golden and crispy. Cook in batches to avoid overcrowding.
- Serve: Place the cooked tuna cakes on a serving plate. Drizzle with spicy mayo and garnish with green onion tops and optional sesame seeds.
Notes
- For gluten-free option, use gluten-free breadcrumbs.
- Do not overcrowd the pan while frying to ensure even cooking and crispiness.
- The arrowroot powder or flour helps bind the mixture; adjust as needed if the mixture is too wet.
- Spicy mayo can be adjusted for heat by varying the amount of sriracha.
- Leftover tuna cakes can be stored in the refrigerator and gently reheated in a skillet.
Keywords: tuna cakes, Asian tuna cakes, spicy mayo, appetizer, seafood patties, tuna recipe, quick dinner
