Asian-Style Tuna Cakes with Spicy Mayo Recipe

Introduction

Asian-Style Tuna Cakes with Spicy Mayo are a quick and flavorful dish perfect for a light lunch or appetizer. Crispy on the outside and tender inside, these cakes combine savory tuna with fresh veggies and aromatic spices. The spicy mayo adds a creamy, tangy kick that complements every bite.

Ingredients

• 2 cans (5 ounces each) solid white tuna, drained
• 1/2 cup panko breadcrumbs
• 1/4 cup green onions, finely chopped
• 1/4 cup red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 large egg
• 1 tablespoon soy sauce
• 1 tablespoon cilantro, chopped (optional)
• 1/2 teaspoon sesame oil
• Salt and pepper, to taste
• Vegetable oil, for frying
• For the Spicy Mayo:
• Mayonnaise, sriracha, lime juice, and a pinch of salt (quantities to taste)

Instructions

1. Step 1: Gather all ingredients and prepare vegetables by finely chopping green onions and red bell pepper, mincing garlic, and grating ginger.
2. Step 2: In a large bowl, combine drained tuna, panko breadcrumbs, green onions, red bell pepper, garlic, ginger, egg, soy sauce, cilantro (if using), sesame oil, salt, and pepper. Mix thoroughly until well combined.
3. Step 3: Shape the mixture into 8 equal-sized patties, about 1/2 inch thick, using your hands. Set the patties aside on a plate.
4. Step 4: Heat about 1/4 cup vegetable oil in a large skillet over medium heat until hot but not smoking.
5. Step 5: Carefully place the tuna patties into the hot oil and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
6. Step 6: Remove the cooked patties from the skillet and set them on a paper towel-lined plate to drain any excess oil.
7. Step 7: Prepare the spicy mayo by whisking together mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl until smooth and creamy.
8. Step 8: Serve the tuna cakes hot, drizzled with or accompanied by the spicy mayo.

Tips & Variations

• For extra crunch, add finely chopped water chestnuts to the tuna mixture.
• Swap cilantro for fresh basil or parsley if preferred or omit if you dislike cilantro.
• Use gluten-free panko breadcrumbs to make this recipe gluten-free.
• Adjust the amount of 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 or in the oven to keep them crispy. The spicy mayo is best prepared fresh but can be stored separately in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Yes, you can use cooked fresh tuna. Just make sure to flake it finely before mixing with the other ingredients to ensure the patties hold together well.

How do I make these tuna cakes vegan or vegetarian?

You can replace tuna with mashed chickpeas or firm tofu and use a flax egg or other binding agents instead of the egg. Adjust seasonings to maintain flavor balance.

Asian-Style Tuna Cakes with Spicy Mayo Recipe

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4.8 from 51 reviews

Delicious and crispy Asian-Style Tuna Cakes served with a zesty spicy mayo, combining tender tuna, crunchy vegetables, and bold Asian flavors for a quick and satisfying meal.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 tuna cakes 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Tuna Cakes

• 2 cans (5 ounces each) solid white tuna, drained
• 1/2 cup panko breadcrumbs
• 1/4 cup green onions, finely chopped
• 1/4 cup red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 large egg
• 1 tablespoon soy sauce
• 1 tablespoon cilantro, chopped (optional)
• 1/2 teaspoon sesame oil
• Salt and pepper, to taste
• Vegetable oil, for frying (about 1/4 cup)

Spicy Mayo

• Mayonnaise (quantity not specified, estimated 1/4 cup)
• Sriracha sauce (to taste, about 1 tablespoon)
• Lime juice (to taste, about 1 tablespoon)
• Pinch of salt

Instructions

1. Prepare Ingredients: Gather all the ingredients listed to ensure everything is ready before starting the recipe.
2. Mix Tuna Base: In a large bowl, combine the drained tuna, panko breadcrumbs, green onions, red bell pepper, minced garlic, grated ginger, egg, soy sauce, cilantro if using, sesame oil, salt, and pepper. Mix well until the mixture is uniform and holds together.
3. Form Patties: With clean hands, shape the mixture into 8 equal-sized patties, each about 1/2 inch thick. Place the formed patties on a plate or tray and set aside.
4. Heat Oil: Heat approximately 1/4 cup of vegetable oil in a large skillet over medium heat until hot but not smoking.
5. Cook Patties: Carefully place the tuna patties into the skillet and cook for 3 to 4 minutes on each side, or until each side is golden brown and the patties are cooked through.
6. Drain Excess Oil: Remove the cooked tuna cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
7. Prepare Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and a pinch of salt until smooth and well combined.
8. Serve: Serve the tuna cakes hot, drizzled with or accompanied by the prepared spicy mayo for dipping or spreading.

Notes

• For a healthier version, use less oil or bake the patties instead of frying.
• Panko breadcrumbs provide extra crispiness; regular breadcrumbs can be substituted but will be less crunchy.
• Adjust sriracha quantity in the spicy mayo to control heat level according to preference.
• Cilantro is optional but adds fresh flavor; omit if not preferred.
• Ensure patties are not too thick to cook evenly inside.

Keywords: Asian tuna cakes, tuna patties, spicy mayo, seafood appetizer, crispy tuna cakes, quick Asian recipe