Asian-Style Tuna Cakes with Spicy Mayo
These Asian-Style Tuna Cakes with Spicy Mayo are a tasty blend of tender tuna, crunchy veggies, and a fresh mix of Asian flavors like soy sauce, ginger, and green onions.…
Tip: save now, read later.
These Asian-Style Tuna Cakes with Spicy Mayo are a tasty blend of tender tuna, crunchy veggies, and a fresh mix of Asian flavors like soy sauce, ginger, and green onions. The cakes have a nice crispy outside and stay soft inside, while the spicy mayo adds the perfect little kick that brings it all together.
I love making these because they’re quick to whip up and always impress, whether for a quick lunch or a light dinner. The spicy mayo is my secret weapon—it adds just the right amount of heat without overpowering the flavors. I usually double the sauce because it’s so good and great for dipping even the veggies on the side.
My favorite way to serve these tuna cakes is with a simple side salad or even on a soft bun as a sandwich. They’re also great for a lunchbox or a casual get-together since they’re easy to eat with your hands. Every time I make them, people ask for the recipe, and I can’t help but smile because they’re really that good and really that easy.
Key Ingredients & Substitutions
Tuna: Canned tuna is quick and easy. I like using tuna packed in water for a lighter taste, but tuna in oil adds some richness. You could also try canned salmon or cooked fresh fish as a swap.
Panko Breadcrumbs: Panko gives a nice, light crunch. If you don’t have panko, regular breadcrumbs or crushed crackers work fine. For a gluten-free option, use gluten-free breadcrumbs or almond meal.
Soy Sauce & Sesame Oil: Both add classic Asian flavors. Use low-sodium soy sauce if you want less salt. Toasted sesame oil is strong, so a little goes a long way. If you don’t have it, you can skip or use a mild olive oil instead.
Green Onions & Ginger: These add freshness and a little zing. If you don’t have fresh ginger, ginger powder works, but use less. You can also add finely chopped bell peppers or celery for crunch.
Spicy Mayo: Mayonnaise mixed with Sriracha and lime juice creates a creamy, tangy sauce with heat. Feel free to swap Sriracha with any hot sauce you like or add a touch of honey to balance spice if needed.
How Can I Keep Tuna Cakes From Falling Apart When Cooking?
To keep your tuna cakes sturdy and perfectly shaped, follow these tips:
- Drain the tuna very well to remove excess liquid.
- Use just enough panko and egg to bind the mixture without making it too wet.
- Form the patties firmly but gently—press lightly to compact.
- Heat the oil well before adding cakes, and don’t overcrowd the pan.
- Flip carefully using a spatula once the edges start to brown and the cake feels set (about 3-4 minutes).
- Let the cakes rest on paper towels after frying to remove excess oil, which helps with firmness.
With these tips, you’ll get golden, crispy cakes that hold together easily and taste great!
Equipment You’ll Need
- Large mixing bowl – perfect for mixing tuna and seasonings without making a mess.
- Nonstick skillet or frying pan – helps cook the cakes evenly and prevents sticking.
- Spatula – useful for flipping the tuna cakes gently so they don’t fall apart.
- Measuring spoons and cups – to get the soy sauce, sesame oil, and spices just right.
- Small bowl – handy for mixing the spicy mayo sauce separately.
Flavor Variations & Add-Ins
- Swap canned tuna for canned salmon or cooked shrimp for a different seafood twist.
- Add finely diced bell peppers or shredded carrots for extra crunch and color in the cakes.
- Mix in a little grated cheddar or mozzarella cheese for a creamy, melty surprise.
- Boost herb flavor by stirring in chopped cilantro, basil, or mint depending on your taste.
Asian-Style Tuna Cakes with Spicy Mayo
Ingredients You’ll Need:
For The Tuna Cakes:
- 2 cans (5 oz each) tuna packed in water, drained
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely chopped, plus extra for garnish
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 1/4 cup finely chopped fresh cilantro (optional)
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for frying)
- 1 teaspoon toasted sesame seeds (black and white), for garnish
For The Spicy Mayo:
- 1/4 cup mayonnaise
- 1-2 teaspoons Sriracha (adjust to taste)
- 1 teaspoon lime juice
- Pinch of garlic powder or 1/4 teaspoon minced garlic
- Optional: a pinch of sugar or honey to balance heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 10 minutes to cook, so you’ll be enjoying your delicious Asian-style tuna cakes with spicy mayo in just around 20 minutes total. Quick and tasty!
Step-by-Step Instructions:
1. Mix the Tuna Cake Ingredients:
In a large bowl, combine the drained tuna, panko breadcrumbs, egg, chopped green onions, soy sauce, sesame oil, grated ginger, minced garlic, and cilantro if you’re using it. Mix gently but well so everything is combined. Add salt and pepper to taste.
2. Shape Your Tuna Cakes:
Form the tuna mixture into small patties about 2-3 inches wide and about half an inch thick. Try to press them firmly but gently so they hold together.
3. Cook the Tuna Cakes:
Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the tuna cakes to the pan, but don’t overcrowd it. Cook each side for about 3-4 minutes until golden brown and cooked through. Flip gently to avoid breaking the cakes.
4. Make the Spicy Mayo:
While the cakes cook, mix the mayonnaise, Sriracha, lime juice, and garlic powder (or fresh garlic) in a small bowl. Taste and adjust Sriracha for your desired heat level. Add a pinch of sugar or honey if you want to balance the spice.
5. Serve and Garnish:
When the cakes are done, transfer them onto a plate lined with paper towels to soak up any extra oil. Arrange the tuna cakes on a serving plate and spoon spicy mayo on the side or drizzle on top. Garnish with extra sliced green onions and sprinkle with black and white sesame seeds.
6. Enjoy!
These tuna cakes are best enjoyed right away and go great with a fresh salad or some steamed veggies to keep the meal light and fresh. Enjoy your flavorful and crispy Asian-style tuna cakes paired with creamy, spicy mayo!
Can I Use Frozen Tuna for These Tuna Cakes?
It’s best to use canned tuna for this recipe since it’s already cooked and drained. If you want to use frozen tuna, make sure to thaw it completely, pat it dry to remove excess moisture, and maybe cook it briefly before mixing to avoid soggy cakes.
Can I Make These Tuna Cakes Ahead of Time?
Yes! You can prepare the patties in advance and refrigerate them for up to 24 hours before cooking. For even longer storage, freeze the uncooked patties on a tray, then transfer to a sealed bag—cook from frozen by adding a couple more minutes to the cooking time.
How Should I Store Leftovers?
Keep leftover cooked tuna cakes in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet over medium-low heat to keep them crispy, or microwave briefly if you’re in a hurry.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, use regular breadcrumbs or crushed crackers. For a gluten-free option, try almond meal or gluten-free breadcrumbs. Just note the texture might be slightly different but still delicious!
