If you’re looking for a quick, flavorful meal that packs a punch, look no further than Asian Tuna Cakes with Spicy Mayo. These golden patties are loaded with protein, fresh herbs, and plenty of zesty flavor, all finished off with a creamy, fiery mayo that takes them over the top. Whether you’re whipping up a speedy weeknight dinner or prepping a tasty lunch, this dish is a total crowd-pleaser that’ll make canned tuna feel like a luxury ingredient. Trust me, once you try these Asian Tuna Cakes with Spicy Mayo, they’ll become one of your go-to favorites!
Ingredients You’ll Need
You’ll be amazed by how such humble ingredients come together to create something so vibrant and satisfying. Each component in this recipe brings its own special touch, from crisp panko for crunch to fragrant ginger and cilantro for a burst of freshness. Here’s everything you’ll need to make Asian Tuna Cakes with Spicy Mayo shine.
- Tuna (2 cans, 5-ounce each, in water, drained): The star of the show, tuna gives these cakes their hearty texture and satisfying protein.
- Panko breadcrumbs (1/4 cup): Adds the perfect light crunch and helps hold the patties together.
- Egg (1): Acts as a binder to keep everything cohesive and tender.
- Mayonnaise (2 tablespoons): Adds richness and moisture to the cakes.
- Soy sauce (1 tablespoon): Infuses savory, umami depth into every bite.
- Sesame oil (1 tablespoon): Brings a distinct nutty aroma that elevates the Asian-inspired flavors.
- Sriracha (1 teaspoon, plus more for spicy mayo): Gives a gentle kick of heat in the cakes and the sauce.
- Green onions (2, thinly sliced): Provide color and a pop of freshness.
- Fresh ginger (1 tablespoon, grated): Adds zing and warmth that wakes up the palate.
- Garlic (1 clove, minced): Delivers an aromatic punch that rounds out the flavors.
- Fresh cilantro (1 tablespoon, chopped): Adds brightness and a touch of herbal complexity.
- Vegetable oil (for frying): Ensures a crisp, golden exterior without overpowering the other flavors.
- For the spicy mayo:
- Mayonnaise (1/4 cup): The creamy base for your sauce.
- Sriracha (1–2 teaspoons, to taste): Adjust for your preferred spice level.
- Lime juice (1 teaspoon): Adds tang and balances out the richness.
How to Make Asian Tuna Cakes with Spicy Mayo
Step 1: Mix the Tuna Cake Ingredients
Start by grabbing a large mixing bowl and combine the drained tuna, panko breadcrumbs, egg, mayonnaise, soy sauce, sesame oil, sriracha, green onions, grated ginger, minced garlic, and chopped cilantro. Use a fork (or clean hands!) to gently mix everything together. You want the mixture to be cohesive but not overworked, so the cakes stay light and tender. Don’t worry if it looks a little loose—it will firm up as you shape it.
Step 2: Shape the Patties
Once your mixture is ready, use your hands to form it into six equal-sized patties. Aim for a compact shape that holds together easily, about half an inch thick. If the mixture feels too sticky, wet your hands lightly with water to make shaping a breeze. Line the patties up on a plate or tray so they’re ready for the skillet.
Step 3: Pan-Fry Until Golden
Heat a thin layer of vegetable oil in a large nonstick skillet over medium heat. Once the oil is shimmering, carefully add the tuna cakes, making sure not to overcrowd the pan. Fry each side for 3 to 4 minutes, or until beautifully golden and hot all the way through. Resist the urge to flip them too early—letting them brown undisturbed helps them stay intact and gives you that irresistible crust.
Step 4: Make the Spicy Mayo
While the tuna cakes are sizzling away, whip up your spicy mayo. In a small bowl, stir together the mayonnaise, sriracha, and lime juice until smooth and creamy. Taste and adjust the sriracha for your ideal level of heat—this sauce is what takes these Asian Tuna Cakes with Spicy Mayo to the next level!
Step 5: Serve and Enjoy
Once the cakes are golden and cooked through, transfer them to a paper towel-lined plate to drain any excess oil. Serve them warm, with a generous dollop of spicy mayo either on top or on the side for dipping. Get ready for a flavor explosion—you’ve just made Asian Tuna Cakes with Spicy Mayo!
How to Serve Asian Tuna Cakes with Spicy Mayo
Garnishes
A sprinkle of sliced green onions, fresh cilantro leaves, or a dusting of toasted sesame seeds instantly makes these cakes look irresistible. For a little extra color and crunch, add thinly sliced red chili or a few matchstick carrots. The spicy mayo is non-negotiable—drizzle it on top or serve it in a small bowl for dipping.
Side Dishes
These Asian Tuna Cakes with Spicy Mayo go beautifully with a simple bowl of steamed jasmine rice, a crisp Asian slaw, or a bed of fresh salad greens. For a lighter touch, tuck them into lettuce wraps or pair with roasted vegetables. They’re also fantastic with a chilled cucumber salad for a refreshing contrast.
Creative Ways to Present
Turn these tuna cakes into sliders by tucking them into mini buns with a smear of spicy mayo and a few pickled veggies. Or, stack them over sushi rice for a fun, deconstructed sushi bowl. For a party, make bite-sized versions and serve them on skewers as a crowd-pleasing appetizer—just don’t forget the spicy mayo for dipping!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Asian Tuna Cakes with Spicy Mayo, simply let them cool to room temperature before storing in an airtight container. They’ll keep well in the fridge for up to two days, making them a great option for easy lunches or meal-prep.
Freezing
These tuna cakes freeze surprisingly well. Lay them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag or container. When you’re ready to enjoy, thaw them overnight in the fridge and reheat as desired.
Reheating
To reheat, simply warm the cakes in a skillet over medium heat for a few minutes on each side, or pop them in a 350°F oven until heated through. Avoid the microwave if possible, as it can make them a bit soggy—reheating in a pan helps bring back that crispy exterior.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! Just cook and flake the fresh tuna before mixing it with the other ingredients. Canned tuna is more convenient, but if you have leftover grilled or seared tuna, it makes a delicious upgrade in these Asian Tuna Cakes with Spicy Mayo.
Is there a gluten-free alternative to panko?
Yes, you can substitute gluten-free panko or almond flour for the breadcrumbs. Both options work well and still give you a nice texture, making these tuna cakes suitable for a gluten-free or low-carb diet.
How spicy is the spicy mayo?
The level of heat is totally customizable! Start with a teaspoon of sriracha and add more if you like it hotter. You can also offer extra sriracha on the side so everyone can tailor their Asian Tuna Cakes with Spicy Mayo to their liking.
Can I make the patties ahead of time?
Definitely. You can mix and shape the tuna cakes up to 2 days in advance and store them in the fridge. When ready to cook, just fry them up as directed. This makes Asian Tuna Cakes with Spicy Mayo perfect for meal prepping or entertaining.
What else can I add for extra flavor?
Feel free to get creative! Finely diced red bell pepper, a splash of rice vinegar, or a sprinkle of toasted sesame seeds can all add new dimensions. The recipe is wonderfully flexible, so you can make these Asian Tuna Cakes with Spicy Mayo truly your own.
Final Thoughts
I’m so excited for you to try these Asian Tuna Cakes with Spicy Mayo! They’re fast, fresh, and absolutely packed with flavor—perfect for busy days or impressive enough for guests. Give them a go, and don’t forget to let me know how you serve yours!
Print
Asian Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 cakes (serves 3–4)
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
These Asian Tuna Cakes with Spicy Mayo offer a deliciously flavorful and easy-to-make meal featuring canned tuna combined with aromatic ingredients and served with a zesty, creamy spicy mayo. Perfect for a quick lunch or dinner, these cakes are golden fried to perfection and bring a delightful balance of textures and flavors inspired by Asian cuisine.
Ingredients
Tuna Cakes
- 2 (5-ounce) cans of tuna in water, drained
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha
- 2 green onions, thinly sliced
- 1 tablespoon grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon chopped fresh cilantro
- Vegetable oil, for frying
Spicy Mayo
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha (to taste)
- 1 teaspoon lime juice
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, panko breadcrumbs, egg, mayonnaise, soy sauce, sesame oil, sriracha, green onions, grated fresh ginger, minced garlic, and chopped fresh cilantro. Mix everything thoroughly until well incorporated.
- Form the Patties: Shape the tuna mixture into 6 small, evenly sized patties, making sure they hold together well to avoid breaking during cooking.
- Cook the Tuna Cakes: Heat a thin layer of vegetable oil in a skillet over medium heat. Once hot, carefully place the patties into the skillet. Cook for 3 to 4 minutes on each side until the cakes are golden brown and cooked through. Adjust heat as necessary to prevent burning.
- Make the Spicy Mayo: While the tuna cakes are cooking, in a small bowl, whisk together 1/4 cup mayonnaise, 1–2 teaspoons sriracha (adjust to desired spice level), and 1 teaspoon lime juice until smooth and well combined.
- Serve: Serve the warm tuna cakes topped with a dollop of spicy mayo or keep the mayo on the side as a creamy and spicy dip. Enjoy them on their own or over rice, salad greens, or in lettuce wraps for a complete meal.
Notes
- These tuna cakes can be prepared ahead of time and refrigerated for up to 2 days before cooking.
- For a low-carb variation, substitute panko breadcrumbs with almond flour.
- Serve these tuna cakes over steamed rice, salad greens, or wrapped in lettuce for a fresh twist.
- You can adjust the sriracha levels in both the patties and mayo to match your preferred spice tolerance.
Nutrition
- Serving Size: 2 cakes
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 17g
- Cholesterol: 65mg
