Asian-Style Tuna Cakes

These Asian-Style Tuna Cakes with Spicy Mayo offer a delicious and satisfying way to transform pantry staples into a flavorful dish that feels fresh and exciting. Combining tender tuna with aromatic green onions, garlic, and a crispy breadcrumb coating, these cakes are perfect for lunch, dinner, or as a party appetizer. The spicy mayo adds a creamy, zesty kick that brightens every bite and makes the whole dish come alive.

I first made these during a week when I needed something quick but impressive for dinner. The crunchy texture and bright flavors had my whole family asking for seconds, and now these tuna cakes are a go-to for occasions large and small.

Gather Your Ingredients

• Two cans of flaked white tuna: drained – quality matters here as it’s the star protein, so opt for sustainably sourced ones packed in water
• Two green onions: finely chopped with whites separated from greens – the whites add a mild sharpness inside the mixture while the green tops are perfect for garnish and freshness
• One egg: binds everything together so the cakes hold their shape during cooking
• One tablespoon soy sauce: imparts that essential umami and salty depth associated with Asian flavors
• Two tablespoons arrowroot powder or all-purpose flour: acts as a light binder, arrowroot is a great gluten-free choice and keeps the texture tender
• Two cloves garlic: minced – for aromatic pungency that lifts the flavor profile
• Salt and black pepper to taste: balances and enhances the other ingredients
• Avocado oil and sesame oil for frying: avocado oil provides a high smoke point while sesame oil adds a nutty, toasted flavor
• One tablespoon sriracha sauce: blends into the spicy mayo for a creamy heat without overwhelming the dish
• Mayonnaise: helps keep the cakes moist and creates a luscious texture
• Half a cup of breadcrumbs (panko or gluten-free): essential for building that perfect crispy crust

How to Make It

Sauté the Aromatics:

In a large mixing bowl, combine the finely chopped white parts of the green onions with minced garlic. These aromatics ground the base flavor and infuse the tuna mixture with a gentle yet noticeable sharpness.

Mix the Binding Ingredients:

Add the drained flaked tuna to the bowl, then crack in one egg to act as a binder. Pour in the tablespoon of soy sauce and two tablespoons of arrowroot powder or flour. Add half a cup of mayonnaise to keep the patties moist and soft inside.

Season the Mixture:

Sprinkle a pinch of salt and a few turns of freshly ground black pepper over the mixture to enhance every other component’s flavor. Mix all ingredients gently but thoroughly until you get a uniform texture that holds together well but is not overworked.

Shape and Coat the Cakes:

Scoop out portions of the mixture and shape them into two-inch patties, compact but not too dense. Pour the breadcrumbs into a shallow dish and lightly coat each patty, pressing gently to help the crumbs adhere. This step is key to getting that satisfying crunch when fried.

Heat the Oils:

In a nonstick skillet, warm a ratio of mostly avocado oil with a splash of toasted sesame oil over medium heat. This combination allows the cakes to fry evenly and develop a golden exterior with a hint of nuttiness.

Fry to Perfection:

Add the cakes to the hot skillet without overcrowding. Fry each side for about two minutes until golden brown and crispy. Flip carefully and cook the other side the same way. Repeat in batches if necessary, wiping the pan clean between rounds to prevent burning crumbs.

Prepare the Spicy Mayo:

Combine mayonnaise with sriracha sauce and the juice of half a lime for a creamy, tangy sauce. This will be served alongside or drizzled over the tuna cakes for a perfect spicy contrast.

Garnish and Serve:

Sprinkle the reserved green parts of the chopped green onions over the finished cakes for a fresh burst of color and subtle onion flavor. Serve immediately with the spicy mayo and your choice of accompaniments.

My favorite ingredient is the toasted sesame oil which brings a subtle but distinctive nutty flavor that beautifully contrasts the rich tuna and spicy mayo. This dish reminds me of family dinners where we’d excitedly assemble sliders and watch everyone’s faces light up with the blend of textures and tastes.

Flavor Boosters

Storage Tips: Store leftover tuna cakes in an airtight container in the refrigerator for up to three days. Reheat by pan-frying briefly or baking at a moderate temperature for about ten minutes to revive the crispness. You can also freeze the uncooked or cooked cakes in a single layer before transferring to a freezer bag for up to one month.

Serving Suggestions

Serve wrapped in butter lettuce or nori sheets with slices of cucumber and avocado for a fresh low-carb bite. Pair with steamed jasmine or brown rice and quick-pickled vegetables for a complete Asian-inspired meal bowl. Stack in mini slider buns with shredded cabbage and a drizzle of spicy mayo for a fun party appetizer.

Creative Twists

Ingredient Substitutions: Swap arrowroot powder for cornstarch or all-purpose flour if gluten is not a concern. Use almond flour or crushed pork rinds for a low-carb, grain-free option. Adjust the sriracha to your preferred heat level or substitute with another chili sauce, such as gochujang or sambal oelek, to vary the flavor profile.

These tuna cakes combine simple ingredients with bold Asian flavors for a quick, crowd-pleasing dish that is easy to customize and enjoy anytime.

Common Questions About This Recipe

→ What type of tuna is best for these cakes?

Use high-quality canned white tuna, preferably packed in water and well-drained to ensure the cakes hold their shape and have a fresh flavor.

→ Can I make these gluten-free?

Yes, substitute breadcrumbs and flour with gluten-free alternatives like almond flour or gluten-free panko to keep the cakes crispy and suitable for gluten-free diets.

→ How do I achieve a crispy crust on the tuna cakes?

Lightly coat the formed patties with breadcrumbs and pan-fry them in a mix of avocado and sesame oils over medium heat until golden brown on both sides.

→ What can I serve with these Asian-style tuna cakes?

They pair well with steamed jasmine or brown rice, quick-pickled vegetables, Asian slaw, or in sliders with shredded cabbage and spicy mayo.

→ How can I add more heat to the dish?

Increase the amount of sriracha in the spicy mayo or add chili flakes to the tuna mixture to adjust the spiciness to your preference.

→ Can these tuna cakes be prepared ahead of time?

Yes, you can make them up to three days in advance and store them in the refrigerator. Reheat by pan-frying briefly or baking until warmed through.