If you’re craving bold flavors, minimal cleanup, and a fun twist on classic canned tuna, get ready for your new weeknight obsession: Asian-Style Tuna Cakes with Spicy Mayo. This dish perfectly balances savory tuna with aromatic ginger, zesty green onion, and a crunchy golden crust. Pair it with a sassy drizzle of creamy, tangy, spicy mayo, and you’ll never see canned tuna the same way again—promise! From speedy prep to showstopping flavors, Asian-Style Tuna Cakes with Spicy Mayo are about to up your dinner game in record time.
Ingredients You’ll Need
Part of what makes this recipe so comforting is how easy it is to pull together. Each ingredient packs a punch, working in harmony to create layers of taste and texture—you probably already have most of what you need!
- Tuna in Water: Opt for high-quality canned tuna for the best flavor as the star protein and base of these cakes.
- Panko Breadcrumbs: Japanese breadcrumbs lend a light, crispy texture and help bind the patties without weighing them down.
- Green Onions: These add a fresh, vibrant bite and a splash of color to every cake.
- Soy Sauce: Adds salty umami depth and that signature Asian flair.
- Sesame Oil: Just a splash delivers fragrant, nutty undertones that round out the dish.
- Mayonnaise: Enriches the tuna mixture and creates the spicy mayo topping, adding creamy balance to the crispy cakes.
- Fresh Ginger: A teaspoon of this brightens every bite with a clean, peppery zing.
- Garlic: Minced garlic brings warmth and complexity—just one clove makes a difference.
- Egg: The binding hero! Lightly beaten so the mixture holds its shape perfectly.
- Black Pepper: Adds a subtle kick and balances the creamy elements.
- Vegetable Oil: For frying—choose a neutral oil with a high smoke point for the best golden finish.
- Sriracha Sauce: The secret to that addictive heat in the spicy mayo—adjust to your liking!
- Lime Juice: Adds brightness and acidity that ties together the creamy, spicy, and savory notes.
How to Make Asian-Style Tuna Cakes with Spicy Mayo
Step 1: Mix the Tuna Cake Base
Grab a medium bowl and add the drained tuna, panko breadcrumbs, green onions, soy sauce, sesame oil, a tablespoon of mayo, grated ginger, minced garlic, the lightly beaten egg, and black pepper. Use a fork or clean hands to combine everything until it’s evenly moistened and the mixture just holds together. The freshness from the ginger and green onion will already be making your kitchen smell incredible at this stage!
Step 2: Form the Patties
Using your hands, gently shape the mixture into six small, evenly sized patties. If the mixture feels a little loose, don’t stress—press them together firmly, and a short chill in the fridge (about 15 minutes) will help them set up and hold beautifully during cooking.
Step 3: Pan-Fry Until Perfectly Golden
Set a large skillet over medium heat and add the vegetable oil. Once the oil shimmers, arrange your tuna cakes in the pan—don’t crowd them! Cook for about three to four minutes per side. You’re looking for a deep golden color and crispy crust; the aroma at this point is completely irresistible.
Step 4: Make the Spicy Mayo
While the cakes are sizzling, stir together the 1/3 cup mayonnaise, sriracha sauce (go with more or less depending on your spice preference), and the fresh lime juice in a small bowl. Mix until smooth and creamy. This spicy mayo is dangerously moreish—you might want to make extra!
Step 5: Serve with Spicy Mayo
Once the tuna cakes are cooked through and crispy on both sides, move them to a paper towel-lined plate to absorb any excess oil. Serve your Asian-Style Tuna Cakes with Spicy Mayo while they’re still warm, either with a generous dollop of spicy mayo on top or on the side for dipping.
How to Serve Asian-Style Tuna Cakes with Spicy Mayo
Garnishes
Elevate your Asian-Style Tuna Cakes with Spicy Mayo with a sprinkle of extra chopped green onions, toasted sesame seeds, and maybe a few ribbons of nori (seaweed) for that sushi-inspired finish. A squeeze of fresh lime over the top right before serving also brightens everything up and looks gorgeous on the plate.
Side Dishes
These tuna cakes shine alongside a crisp cabbage slaw, a refreshing cucumber salad, or simply atop a mound of steamed jasmine rice. If you’re feeling a little extra, a lightly dressed Asian-style noodle salad makes this a memorable meal. The spicy mayo ties it all together—don’t be shy with it!
Creative Ways to Present
For appetizers, make bite-sized tuna cakes and serve them on lettuce cups with drizzles of spicy mayo as a party snack. They’re also fantastic tucked inside soft slider rolls with pickled veggies for an Asian-inspired sandwich. Layout a platter piled high with the cakes, little bowls of extra sauce, and fresh garnishes for a build-your-own experience.
Make Ahead and Storage
Storing Leftovers
If you have (miraculously) any Asian-Style Tuna Cakes with Spicy Mayo left over, let them cool, then store them in an airtight container in the fridge for up to three days. They reheat like a dream and make a fantastic next-day lunch or snack.
Freezing
Want to meal-prep for a busy week? Form the uncooked patties and freeze them in a single layer on a baking sheet, then transfer to a bag or airtight container once solid. Fry straight from frozen, just adding a couple extra minutes per side. Cooked cakes can be frozen too, but may lose a little crispness after thawing.
Reheating
For best results, reheat the tuna cakes in a skillet over medium heat until warmed and crisp, about two to three minutes per side. If you’re short on time, a quick trip in the microwave works, though you’ll lose a touch of that irresistible crust. Serve with fresh spicy mayo to revive those bold, zesty flavors.
FAQs
Can I substitute regular breadcrumbs for panko?
Absolutely! Panko gives a lighter, crunchier finish, but if you only have regular breadcrumbs, go ahead—your Asian-Style Tuna Cakes with Spicy Mayo will still turn out tasty. Keep in mind that the texture might be a bit more compact.
Is there a gluten-free option?
Yes, simply use gluten-free panko or crushed rice crackers instead of traditional panko. Don’t forget to double-check that your soy sauce is gluten-free as well to keep everything safe for sensitive eaters.
Can I use fresh tuna instead of canned?
Definitely! Just cook and flake about 10 ounces of fresh tuna, and use it in place of the canned. It takes the Asian-Style Tuna Cakes with Spicy Mayo to a whole new level of freshness.
How spicy is the spicy mayo?
The heat is totally up to you—start with one teaspoon of sriracha and taste the sauce. Add more if you love extra kick, or reduce for a milder version. You can even swap in a milder chili sauce if you’re sensitive to spice.
What can I use instead of mayo for the sauce?
For a lighter touch, Greek yogurt works beautifully in place of mayo in the spicy mayo sauce, delivering a tangy creaminess. Dairy-free or vegan mayo substitutes are also an easy swap and keep the Asian-Style Tuna Cakes with Spicy Mayo friendly for more diets.
Final Thoughts
You’ll be amazed at how such a quick, simple recipe can deliver such bold, satisfying flavor. Asian-Style Tuna Cakes with Spicy Mayo are weeknight-friendly but special enough for sharing, so grab a can or two of tuna, whip up that creamy spicy mayo, and treat yourself (and your lucky friends) tonight!
Print
Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6 patties (serves 3)
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
Delight your taste buds with these Asian-inspired tuna cakes featuring a crispy exterior and a flavorful, spicy mayo topping. Easy to make and perfect for a quick weeknight dinner!
Ingredients
Tuna Cakes:
- 2 (5-ounce) cans of tuna in water, drained
- 1/4 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon mayonnaise
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 large egg, lightly beaten
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil (for frying)
Spicy Mayo:
- 1/3 cup mayonnaise
- 1 to 2 teaspoons sriracha sauce (to taste)
- 1 teaspoon lime juice
Instructions
- Prepare Tuna Cakes: In a medium bowl, combine tuna, breadcrumbs, green onions, soy sauce, sesame oil, mayonnaise, ginger, garlic, egg, and black pepper. Form into patties.
- Cook Tuna Cakes: Fry patties in vegetable oil until golden brown and heated through.
- Make Spicy Mayo: Mix mayonnaise, sriracha, and lime juice until smooth. Serve with tuna cakes.
Notes
- For extra crunch, chill the patties before cooking.
- Substitute Greek yogurt for mayo in the sauce for a lighter option.
- Serve with salad or rice for a complete meal.
Nutrition
- Serving Size: 2 patties with sauce
- Calories: 270
- Sugar: 1g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 65mg
