Asian-Style Tuna Cakes with Spicy Mayo Recipe
These Asian-Style Tuna Cakes are a deliciously savory and crispy dish featuring flaked white tuna, seasoned with aromatic garlic, green onions, and umami-rich soy sauce. Coated with crunchy panko crumbs and fried to a golden perfection in avocado and sesame oils, they are served with a creamy, tangy, and spicy mayo made from sriracha and lime juice. Perfect as a meal or appetizer, these tuna cakes offer a delightful balance of flavors and textures inspired by Asian cuisine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 tuna cakes) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Tuna Cake 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
Spicy Mayo Ingredients
- ½ cup real mayonnaise
- Juice from ½ lime
- 1 tbsp sriracha sauce
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Wash and finely chop the green onions, separating the white parts from the greens. Set the green parts aside for garnish. Add the crumbs to a small bowl and set aside for coating.
- Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper. Taste and adjust seasoning as desired. Set the sauce aside.
- Mix the Tuna Cakes: In a mixing bowl, combine the drained tuna, the whites of the green onions, egg, soy sauce, arrowroot powder, remaining mayonnaise, minced garlic, salt, and pepper. Use a fork to mix thoroughly until all ingredients are evenly incorporated.
- Form and Coat the Tuna Cakes: Take small portions of the tuna mixture and shape them into cakes approximately 2 inches in diameter. Evenly coat each cake in the panko crumbs to create a crispy exterior.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat. Drizzle in avocado oil and sesame oil. Once the oils are hot, add the tuna cakes and fry for about 2 minutes on each side, or until they turn golden brown and are heated through.
- Serve: Transfer the cooked tuna cakes to a serving plate. Drizzle with the prepared spicy mayo and garnish with sesame seeds and the reserved green onion greens. Serve immediately for best flavor and texture.
Notes
- Use gluten-free breadcrumbs to maintain a gluten-free dish.
- For a vegan version, substitute tuna with mashed chickpeas or jackfruit and use plant-based mayonnaise.
- The cakes can be kept warm in a low oven if making in batches.
- Adjust sriracha quantity in the spicy mayo to control heat level.
- Arrowroot powder is preferred for binding but regular flour works as a substitute.
Keywords: tuna cakes, Asian tuna cakes, spicy mayo, seafood appetizer, gluten-free, crispy tuna patties
