When you’re craving something that’s equal parts delicious, easy, and satisfying, Asian-Style Tuna Cakes with Spicy Mayo is the answer! This recipe effortlessly transforms pantry staples into irresistible golden patties with just the right kick of heat and freshness. The blend of flaky tuna, vibrant green onion, a pop of ginger, and crisp panko comes together in each bite, finished with that creamy, fiery drizzle of spicy mayo. It’s the kind of dish you’ll want to make on busy nights, for appetizers with friends, or anytime you need a flavor-packed meal on the table fast.
Ingredients You’ll Need
Every ingredient in Asian-Style Tuna Cakes with Spicy Mayo pulls its weight for big flavor, crispy texture, and an eye-catching plate. Just one glance at this list, and you’ll see how easy it is to create something impressive from what you likely already have on hand.
- Tuna in water: Flaky canned tuna forms the hearty, protein-rich base that holds these cakes together and absorbs all the seasonings beautifully.
- Panko breadcrumbs: These Japanese-style breadcrumbs give the patties their extra-crunchy texture and help them stay light and airy.
- Egg: The binding agent that makes sure every bite holds together without falling apart.
- Green onions: Adds a fresh, zesty punch of flavor and a subtle pop of color.
- Soy sauce: A splash of umami delivers that savory backbone and enhances every other ingredient.
- Sesame oil: Infuses each bite with nutty, toasted aroma that’s signature in Asian-Style Tuna Cakes with Spicy Mayo.
- Fresh ginger: Grated for brightness and a gentle zip, this makes the flavor really sing.
- Garlic: Minced for a savory boost and aromatic depth.
- Mayonnaise: Helps everything meld, adding moisture and silky richness.
- Sriracha: Optional, but brings a playful heat that balances all the savory elements.
- Black pepper: Just a touch lifts and ties together all those flavors.
- Vegetable oil: Perfect for pan-frying, giving the cakes a gorgeous, golden crisp.
- For the spicy mayo: A creamy, tangy trio of mayonnaise, sriracha, and lime juice for a distinctively punchy sauce you’ll want on everything.
How to Make Asian-Style Tuna Cakes with Spicy Mayo
Step 1: Mix the Tuna Cake Ingredients
Grab a medium bowl and add in the drained tuna, panko breadcrumbs, egg, green onions, soy sauce, sesame oil, grated ginger, minced garlic, mayonnaise, sriracha if you like it spicy, and black pepper. This is the heart of your Asian-Style Tuna Cakes with Spicy Mayo, and mixing it all together ensures each patty is loaded with both flavor and texture. Use a fork or your hands to blend well, making sure there are no dry spots and everything begins to hold together nicely.
Step 2: Shape Into Patties
Now comes the fun part! Scoop up the tuna mixture and gently form it into 6 to 8 even patties—think little hockey pucks, about half an inch thick. If you’re feeling neat, a portion scoop really helps, but hands work just as well. Try to press them firmly so they don’t fall apart when frying, but don’t overpack—gentle is key for the lightest texture!
Step 3: Pan-Fry Until Golden
Heat the vegetable oil in a skillet over medium heat. Once it’s shimmering, add your patties in batches to avoid overcrowding. Cook each one for about 3 to 4 minutes per side—look for a deeply golden crust before flipping. The aroma at this stage is incredible! When done, let them drain on a paper towel-lined plate to keep that exterior perfectly crisp.
Step 4: Whisk Up the Spicy Mayo
While your tuna cakes are cooling for a brief moment, whip up the signature spicy mayo. In a small bowl, stir together the mayonnaise, sriracha, and just a squeeze of fresh lime juice. Taste and adjust the heat to your liking—a bit more sriracha if you’re in the mood for extra kick. This takes seconds but absolutely elevates the whole dish.
Step 5: Serve and Enjoy
Now, pile your Asian-Style Tuna Cakes with Spicy Mayo onto a platter, drizzle with the spicy mayo or pass it on the side for dipping. Every patty is crisp on the outside, tender in the center, and bursting with bold flavors—making this recipe the kind of home-cooked comfort you’ll turn to again and again.
How to Serve Asian-Style Tuna Cakes with Spicy Mayo
Garnishes
Elevate every plate with a shower of sliced green onions, toasted sesame seeds, or even a sprinkling of chopped cilantro. For a little crunch and color, pile on some crisp cucumber slices or thinly sliced radishes—each bite gets fresher and even more vibrant.
Side Dishes
While these Asian-Style Tuna Cakes with Spicy Mayo are delicious on their own, pair them with fluffy jasmine rice, a cool cucumber salad, or quick pickled veggies to balance the heat. Want a heartier meal? Serve in lettuce wraps, over a bowl of noodles, or even stuffed into a soft brioche bun like a burger.
Creative Ways to Present
Let your creativity shine: stack mini cakes as sliders for party bites, layer in grain bowls, or nestle into crisp lettuce cups for a fresh, summery twist. They also make an amazing topping for an Asian-inspired salad with lots of crunchy greens and a drizzle of that addictive spicy mayo.
Make Ahead and Storage
Storing Leftovers
Keep any extra Asian-Style Tuna Cakes with Spicy Mayo in an airtight container in the refrigerator. They’ll stay perfectly tasty for up to 3 days—just cool completely before storing to maintain the best texture.
Freezing
Absolutely! Place cooked and cooled tuna cakes in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe container or bag. They’ll last up to a month and are a lifesaver for quick meals on busy days.
Reheating
For best results, reheat in a 350°F oven or air fryer for several minutes until hot and crisp on the outside. The microwave works in a pinch but may soften the crust. Spicy mayo can be made fresh in seconds whenever you’re ready to serve.
FAQs
Can I use fresh tuna instead of canned?
Definitely! Just cook and finely flake about 10 ounces of fresh tuna to substitute for the canned version. The cakes will turn out even more succulent and flavorful.
Is this recipe spicy?
These Asian-Style Tuna Cakes with Spicy Mayo are wonderfully balanced, but you control the heat—add or reduce sriracha in both the cakes and mayo to hit your perfect spice level.
Can I make these gluten free?
Absolutely; simply replace the panko with gluten-free breadcrumbs and double-check your soy sauce is gluten free. You’ll enjoy the same delicious crispy texture and bold flavor.
What else can I add for more vegetables?
Finely diced bell peppers, grated carrot, or even a handful of chopped spinach blend seamlessly into the mix, adding color, nutrients, and a subtle sweetness to the finished cakes.
Can I substitute with canned salmon?
Yes, canned salmon works beautifully if you’re in the mood for something a bit different—it gives a slightly richer flavor but is just as easy and satisfying.
Final Thoughts
I can’t recommend Asian-Style Tuna Cakes with Spicy Mayo enough as a go-to for quick weeknight meals, elegant appetizers, or make-ahead lunches. They’re unfussy, endlessly adaptable, and just so much fun to eat! Give them a try and I bet you’ll have a new staple that’s requested in your kitchen again and again.
Print
Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course, Appetizer
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
These Asian-style tuna cakes with a kick of spicy mayo are a flavorful twist on a classic seafood dish. Perfect for a quick and easy meal, these patties are crispy on the outside and tender on the inside, bursting with umami flavors.
Ingredients
Main Tuna Cakes:
- 2 cans (5 ounces each) tuna in water, drained
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha (optional for heat)
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for pan-frying
Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha
- 1/2 teaspoon lime juice
Instructions
- Main Tuna Cakes: In a medium bowl, combine drained tuna, panko, egg, green onions, soy sauce, sesame oil, ginger, garlic, mayonnaise, sriracha, and black pepper. Form into small patties.
- Cooking: Heat vegetable oil in a skillet, cook tuna cakes for 3–4 minutes per side until golden brown.
- Spicy Mayo: Mix mayonnaise, sriracha, and lime juice. Adjust heat level.
- Serve: Drizzle spicy mayo over warm tuna cakes.
Notes
- Tuna cakes can be made ahead and reheated.
- Great over rice, in lettuce wraps, or as a burger.
- Substitute canned salmon if preferred.
Nutrition
- Serving Size: 2 cakes with sauce
- Calories: 260
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
