There is something truly irresistible about the blend of flavors in this Asian-Style Tuna Cakes with Spicy Mayo Recipe. Crispy on the outside and tender on the inside, these tuna cakes are packed with savory depth from sesame oil and a gentle heat from sriracha, all balanced perfectly by a creamy, tangy spicy mayo. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, this recipe delivers a harmony of textures and tastes that feels both comforting and exciting, making it an instant favorite in any kitchen.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving the vibrant flavors and satisfying texture in this dish. Each component plays an important role, from the crunch of panko breadcrumbs to the freshness of green onions and the rich kiss of sesame oil.
- High-quality canned tuna: Using premium tuna ensures a clean, meaty flavor and good texture for the cakes.
- Panko breadcrumbs: These add a light crispness that keeps the tuna cakes wonderfully crunchy on the outside.
- Green onions: Their mild peppery bite brightens up each bite with a fresh note.
- Sesame oil: Just a touch infuses the cakes with a toasty, nutty aroma essential to Asian-inspired dishes.
- Large egg: This binds the ingredients together, creating patties that hold firm while frying.
- Low-sodium soy sauce: For umami depth without overpowering saltiness.
- Sriracha sauce: Adds a spicy kick—feel free to adjust to your liking.
- Mayonnaise: The creamy base of the spicy mayo that complements the cakes perfectly.
- Fresh lemon juice: Brings a bright acidity that cuts through richness in the mayo.
- Vegetable oil: Ideal for frying to golden perfection without imparting strong flavors.
How to Make Asian-Style Tuna Cakes with Spicy Mayo Recipe
Step 1: Mix the Ingredients
Start by draining the tuna very well to avoid soggy cakes. In a large bowl, combine the tuna with panko breadcrumbs, finely chopped green onions, egg, soy sauce, sesame oil, and sriracha. Mix everything gently but thoroughly until the mixture holds together but isn’t overly dense. This step is where the flavors begin to marry, so take your time combining the ingredients evenly.
Step 2: Form the Patties
Once your mixture is ready, shape it into small patties roughly 2 inches wide. Keeping them uniform helps them cook evenly. If the mixture feels too loose, add a touch more panko, but be careful not to make the cakes dry. These patties are the heart of the Asian-Style Tuna Cakes with Spicy Mayo Recipe, so shaping them just right matters!
Step 3: Heat the Oil
Pour vegetable oil into a skillet and heat it over medium until it’s shimmering but not smoking. The right oil temperature will give your tuna cakes that golden crisp exterior without absorbing too much oil.
Step 4: Fry the Tuna Cakes
Carefully place the patties in the hot oil in batches, ensuring they aren’t crowded. Fry each side for about 3 to 4 minutes until you see a deep golden brown crust. This creates the perfect contrast between crunchy outside and tender inside, a hallmark of this recipe.
Step 5: Prepare the Spicy Mayo
While the cakes fry, whip up the spicy mayo by mixing mayonnaise with fresh lemon juice and additional sriracha to taste. This creamy sauce brings zing, heat, and tang that elevates the humble tuna cake to an unforgettable flavor experience.
How to Serve Asian-Style Tuna Cakes with Spicy Mayo Recipe
Garnishes
Adding simple garnishes brings both visual appeal and complementary flavors to your serving plate. Sprinkle finely chopped green onions or sesame seeds on top for a pop of color and extra nuttiness. A wedge of lemon alongside adds freshness and lets guests adjust acidity to their liking.
Side Dishes
Serve these Asian-Style Tuna Cakes with Spicy Mayo Recipe alongside steamed jasmine rice or a crisp cucumber salad to balance the richness. Light pickled vegetables also bring a delightful crunch and refreshing bite, making the meal feel well-rounded and vibrant.
Creative Ways to Present
For an impressive appetizer, place the tuna cakes on small lettuce leaves or mini toasts and drizzle with spicy mayo. You could also create sliders using soft buns and add crunchy slaw for texture. These fun presentations make the dish perfect for parties and special occasions.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the tuna cakes in an airtight container in the refrigerator. They’ll keep well for up to 2 days without losing their flavor or texture, making them perfect for next-day lunches or snacks.
Freezing
You can freeze the uncooked patties by placing them on a baking sheet lined with parchment paper and freezing until solid. Transfer to a freezer-safe bag and keep for up to 1 month. Freeze your Asian-Style Tuna Cakes with Spicy Mayo Recipe patties separately to prevent sticking and preserve freshness.
Reheating
To reheat, gently warm the cakes in a skillet over medium heat or in a toaster oven until heated through and crispy again. Avoid microwaving as it can make them soggy. Reheat the spicy mayo separately or freshly prepare it for the best taste.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! Fresh tuna can be used, but you’ll want to cook and finely chop it before mixing. Keep in mind fresh tuna may change the texture slightly, making it less firm than canned.
Is there a vegetarian alternative for this recipe?
You can try substituting canned chickpeas or mashed tofu for tuna and adjust seasonings accordingly. While it won’t have the exact same flavor, the texture can be similar when combined with panko and spices.
How spicy is the spicy mayo?
The heat level depends on how much sriracha you add. The base recipe has a moderate kick, but you can easily dial it up or down to suit your taste buds.
Can I bake the tuna cakes instead of frying?
Yes, baking is a healthier alternative. Place the patties on a greased baking sheet and bake at 400°F (200°C) for about 12 minutes, flipping halfway through, until golden and cooked through.
What can I use instead of panko breadcrumbs?
If panko isn’t available, regular breadcrumbs or crushed crackers can work, but panko gives the best light, crispy texture that makes this Asian-Style Tuna Cakes with Spicy Mayo Recipe so special.
Final Thoughts
This Asian-Style Tuna Cakes with Spicy Mayo Recipe is a delightful way to enjoy a quick, flavorful dish that feels anything but ordinary. The combination of crispy textures, vibrant spices, and creamy sauce makes for a winning plate you’ll want to share with everyone you know. Don’t hesitate to whip up a batch soon—you’ll wonder how you ever lived without them!
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
These Asian-Style Tuna Cakes are crispy on the outside and tender on the inside, infused with sesame oil, green onions, and a kick of sriracha. Served with a creamy and spicy mayo, they make a perfect appetizer or light meal, ready in just 30 minutes.
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 sauce to taste
Instructions
- Prepare the tuna mixture: In a large bowl, combine the drained tuna, panko breadcrumbs, finely chopped green onions, egg, soy sauce, sesame oil, and sriracha sauce. Mix thoroughly until all ingredients are evenly incorporated.
- Form patties: Shape the mixture into small patties approximately 2 inches in diameter, making them easy to fry evenly.
- Heat the oil: In a skillet, heat vegetable oil over medium heat until it shimmers, indicating the oil is hot enough for frying.
- Fry the tuna cakes: Fry the patties in batches to avoid overcrowding the pan. Cook each side for about 3 to 4 minutes until golden brown and crispy on the outside.
- Prepare spicy mayo: While frying, mix mayonnaise with fresh lemon juice and add additional sriracha to taste for a creamy, spicy dipping sauce.
Notes
- Adjust sriracha quantity in both the tuna cakes and spicy mayo according to your preferred spice level.
- Use a non-stick skillet or cast iron pan for best frying results.
- Ensure oil is hot enough before frying to achieve a crispy exterior without absorbing excess oil.
- Serve the tuna cakes immediately while hot and crispy for best texture.
- Can be served with fresh salad or steamed rice for a fuller meal.
