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
Scale
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
