Name: Asian-Style Tuna Cakes with Spicy Mayo Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 (142 g) cans flaked white tuna, drained; 2 green onions, finely chopped (whites and greens separated); 1 egg; 1 tbsp soy sauce; 2 tbsp arrowroot powder (or regular flour); ¼ cup mayonnaise; 2 cloves garlic, minced; Salt and pepper, to taste; ½ cup gluten-free crumbs or panko crumbs; Avocado oil, for frying; Sesame oil, for frying; ½ cup real mayonnaise; Juice from ½ lime; 1 tbsp sriracha sauce; Salt and pepper, to taste

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Introduction

These Asian-Style Tuna Cakes combine tender, savory tuna with a crispy golden crust and a zesty spicy mayo. Perfect as a snack, appetizer, or light meal, they bring vibrant flavors and quick preparation to your kitchen.

The image shows a close-up of a stack of three thick, round patties with a crispy browned surface sprinkled with black sesame seeds. Each patty has a textured, light beige interior mixed with small green herb pieces and bits of vegetables, giving a fresh and colorful look. The patties are closely stacked on a speckled white plate, set against a white marbled texture. Small green herb pieces and chopped green onions are scattered around the patties, adding a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (142 g) cans flaked white tuna, drained
2 green onions, finely chopped (whites and greens separated)
1 egg
1 tbsp soy sauce
2 tbsp arrowroot powder (or regular flour)
¼ cup mayonnaise
2 cloves garlic, minced
Salt and pepper, to taste
½ cup gluten-free crumbs or panko crumbs
Avocado oil, for frying
Sesame oil, for frying

For the spicy mayo:

½ cup real mayonnaise
Juice from ½ lime
1 tbsp sriracha sauce
Salt and pepper, to taste

Instructions

Step 1: Wash and finely chop the green onions, separating the white parts from the greens. Set the green parts aside for garnish. Place the crumbs in a small bowl and set aside.
Step 2: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper to make the spicy mayo. Adjust seasoning to taste and set aside.
Step 3: In a mixing bowl, combine the drained tuna, white parts of the green onions, egg, soy sauce, arrowroot powder, remaining mayonnaise, minced garlic, salt, and pepper. Mix thoroughly with a fork until well combined.
Step 4: Form the mixture into small cakes about 2 inches in diameter. Coat each cake evenly in the panko crumbs to create a crispy exterior.
Step 5: Heat a nonstick pan over medium heat and add a drizzle of avocado oil and sesame oil. Once hot, fry the tuna cakes for about 2 minutes on each side until golden brown and heated through.
Step 6: Transfer the cooked tuna cakes to a plate. Drizzle with the prepared spicy mayo and garnish with sesame seeds and the reserved green onion greens. Serve immediately.

Tips & Variations

For a gluten-free option, use gluten-free breadcrumbs or crushed rice crackers instead of regular panko.
Swap in plant-based mayonnaise to make this dish vegan-friendly (use chickpea tuna or mashed chickpeas as a substitute).
Add finely grated ginger or a splash of fish sauce for extra depth of flavor.
Serve with a side of steamed vegetables or a fresh Asian slaw for a complete meal.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain their crispiness, or warm in an oven preheated to 350°F (175°C) for 5–7 minutes. Keep the spicy mayo separate and refrigerate; stir well before serving.

How to Serve

A close-up view of five golden-brown rice cakes stacked on a white plate, each cake showing a slightly crispy texture with visible grains of sticky rice. The rice cakes are dotted with black and white sesame seeds and sprinkled with bright green chopped scallions on top and around the plate. The plate sits on a white marbled surface that softly contrasts with the warm tones of the cakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Yes, you can use cooked fresh tuna, but be sure it’s fully cooked and flaked before mixing. Adjust seasoning as fresh tuna has a milder flavor than canned.

Can I bake the tuna cakes instead of frying?

Absolutely. Preheat the oven to 400°F (200°C) and bake the cakes on a greased baking sheet for 12–15 minutes, turning once midway until golden and cooked through.