Asian Tuna Cakes with Spicy Mayo Recipe

If you’re searching for a simple, crave-worthy dish that transforms humble canned tuna into something truly special, these Asian Tuna Cakes with Spicy Mayo are a must-try. Crispy on the outside with a tender, savory center, and served with a creamy, zippy sauce, this recipe is one I turn to again and again when I want a quick and satisfying meal with bold, vibrant flavors. Whether you’re cooking for yourself or sharing with family, Asian Tuna Cakes with Spicy Mayo always bring smiles around the table — they’re as fun to eat as they are to make!

Ingredients You’ll Need

The magic of Asian Tuna Cakes with Spicy Mayo lies in its easy-to-find ingredients. Each one plays a vital role, adding flavor, moisture, or that perfect bit of crunch. Here’s what you’ll need, along with quick tips for the very best results:

• Flaked white tuna: The backbone of these cakes, choose good-quality canned tuna packed in water for the cleanest flavor.
• Green onions (whites and greens separated): The white parts add punchy flavor, while the greens add fresh color and garnish.
• Egg: Acts as the binder to hold the cakes together for perfect flipping and frying.
• Soy sauce: Adds umami depth and just the right amount of saltiness to balance the tuna.
• Arrowroot powder (or regular flour): Gives the cakes a delicate, springy texture—grain-free options like arrowroot work great here.
• Mayonnaise: Keeps the cakes moist and creamy, and forms the base for your spicy mayo sauce.
• Garlic (minced): Infuses each bite with aromatic savoriness that lifts the whole dish.
• Salt and pepper: Essential for rounding out the flavors—taste and adjust as you go.
• Gluten-free crumbs or panko crumbs: Makes the crispy, golden crust these tuna cakes are famous for.
• Avocado oil: A neutral, high-heat oil perfect for pan-frying without overpowering the flavors.
• Sesame oil: Just a splash blends with the avocado oil to give a toasty, nutty aroma and taste.

How to Make Asian Tuna Cakes with Spicy Mayo

Step 1: Prepare the Tuna Mixture

This is where all the savory magic begins! In a roomy mixing bowl, combine your drained tuna, the white parts of your green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, plus a friendly pinch of salt and pepper. Use a fork to break up the chunks of tuna and blend everything together until the mixture looks cohesive—no dry spots or streaks. Don’t be afraid to taste for seasoning at this point; you want every bite to sing with flavor.

Step 2: Form the Cakes

Once your mixture is ready, shape it into small patties about two inches across. I find that slightly damp hands make the job easy and keep the cakes from sticking. Gently press each cake into your gluten-free crumbs or panko, turning to coat both sides. Don’t worry if they look a little rustic; the crumbs will crisp up beautifully during frying and give them that irresistible crunch.

Step 3: Cook the Tuna Cakes

Grab your favorite nonstick skillet and heat it over medium. Pour in a good drizzle of avocado oil along with a touch of sesame oil—the blend brings amazing flavor and helps prevent sticking. Once the oil is shimmering, lay in your tuna cakes, leaving space to flip. Fry each side for about two minutes until deep golden and crisp. Transfer to a plate lined with paper towels while you prepare the sauce.

Step 4: Make the Spicy Mayo

In a small bowl, whisk together mayonnaise, a tablespoon of lime juice, a healthy squirt of sriracha, and a pinch of salt and pepper. The result: an ultra-creamy dip with just the right amount of kick. Adjust the heat level by adding more or less sriracha—it’s all about your personal spice tolerance!

How to Serve Asian Tuna Cakes with Spicy Mayo

Garnishes

To make your Asian Tuna Cakes with Spicy Mayo truly pop on the plate, shower them with the chopped green onion tops reserved from earlier. If you’re feeling extra fancy, scatter a few black or toasted sesame seeds over the top for crunch and color. You can even add a little grated carrot or fresh cilantro leaves for extra freshness.

Side Dishes

These tuna cakes are incredibly versatile, pairing well with crisp slaw, a tangle of cucumber ribbons, or simply a mound of steamed jasmine rice. A quick stir-fry of bok choy or snap peas makes a gorgeous, flavor-packed side, while a bowl of miso soup brings warmth and comfort to round out the meal.

Creative Ways to Present

Try serving Asian Tuna Cakes with Spicy Mayo slider-style on toasted brioche buns, or stuff them into lettuce cups for a refreshing, gluten-free option. For a party platter, arrange mini cakes on a long board with the spicy mayo for dipping—add pickled veggies and everyone will reach for seconds.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Asian Tuna Cakes with Spicy Mayo (lucky you!), stash them in an airtight container in the refrigerator. They’ll stay delicious for up to three days, making them great for quick lunches or snacking on the go. The flavors deepen overnight, so they taste even better the next day.

Freezing

You can easily freeze uncooked or cooked tuna cakes for future cravings. Arrange in a single layer on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe zip bag. They’ll keep beautifully for up to two months. Thaw overnight in the fridge before frying or reheating.

Reheating

To keep that crave-worthy crispness, reheat Asian Tuna Cakes with Spicy Mayo in a hot skillet with just a little oil. A few minutes on each side does the trick. For convenience, you can also warm them in the oven at 350°F (175°C) for about 8–10 minutes. The microwave works in a pinch, but you’ll lose a bit of that crust.

FAQs

Can I use a different type of canned fish?

Absolutely! These cakes work beautifully with canned salmon or even canned chicken for a change of pace. Just be sure to drain the fish well and flake it before mixing.

What can I use instead of gluten-free crumbs?

If gluten isn’t a concern, regular panko or plain breadcrumbs work great. For a grain-free version, try crushed rice crackers or even shredded coconut for a fun twist.

How spicy is the spicy mayo?

The heat level is totally customizable! The recipe gives a balanced kick but you can adjust the sriracha up or down depending on how fiery you like it. For extra heat, add a pinch of cayenne or some chopped fresh chili.

Can I make these tuna cakes ahead of time?

Definitely! Prep and shape the cakes, then chill them (covered) in the fridge for up to 24 hours before frying. This actually helps them hold together better and makes for faster mealtime prep.

Do these tuna cakes work for meal prep?

Yes! Asian Tuna Cakes with Spicy Mayo are perfect for meal prep. Cook them ahead and enjoy hot or cold for lunches and on-the-go snacks. They reheat beautifully and taste delicious even at room temperature.

Final Thoughts

If you’re looking to shake up your weeknight routine or simply want a delicious, crowd-pleasing meal, give these Asian Tuna Cakes with Spicy Mayo a try. I promise, the combination of tender cakes and bold, creamy sauce is guaranteed to win over everyone at your table. Dive in and enjoy—your taste buds will thank you!

Print