Asian-Style Tuna Cakes with Spicy Mayo

If you’re looking for a dish that’s crispy, savory, and packed with flavor, then look no further than Asian-Style Tuna Cakes with Spicy Mayo. These little patties are bursting with deliciousness thanks to the combination of tender tuna, ginger, soy sauce, and a touch of sesame. And when you drizzle them with spicy mayo? Well, let’s just say you’ll want to keep going back for more! These tuna cakes are perfect for a quick dinner, lunch, or even as an appetizer for your next gathering. Trust me, they’ll be the star of the show!

Why You’ll Love These Asian-Style Tuna Cakes

Bold, Savory Flavors

From the sesame oil and soy sauce to the fresh ginger and scallions, these tuna cakes are full of vibrant, Asian-inspired flavors that make every bite a little bit magical. It’s a mix of umami and spice that feels both familiar and exciting.

Super Easy to Make

Don’t let the deliciousness fool you—these tuna cakes come together in no time. All you need is a few ingredients, a hot pan, and a few minutes of frying to get perfectly crispy, golden-brown tuna cakes. It’s a simple recipe, but the flavors will impress everyone at the table.

Perfectly Crispy on the Outside, Tender on the Inside

The key to a great tuna cake is texture. These cakes are lightly crispy on the outside, thanks to a quick fry, while the inside stays tender and flavorful. It’s the ideal contrast you want in every bite.

Spicy Mayo: The Cherry on Top

Let’s not forget the spicy mayo—its creamy heat pairs beautifully with the tuna cakes, taking them from good to GREAT. It’s the perfect drizzle to add that extra oomph and make your taste buds sing.

Ingredients

Canned Tuna

The star of the show! Canned tuna is convenient, affordable, and surprisingly flavorful when seasoned just right. Choose high-quality tuna packed in water or oil for the best texture.

Panko Breadcrumbs

These Japanese-style breadcrumbs help bind the tuna cakes and create a crispy exterior when fried. You can even toast them beforehand for extra crunch.

Egg

Helps hold everything together and adds a little richness to the cakes. The egg is essential for creating that perfect patty texture.

Green Onion

Adds a fresh, mild onion flavor that complements the richness of the tuna. Green onions bring a pop of color and brightness to the cakes.

Fresh Ginger

A hint of fresh ginger adds a warm, zesty kick to the tuna cakes. It’s the secret ingredient that makes them feel a little extra special!

Soy Sauce

Brings that umami goodness that makes these cakes taste savory and rich. Soy sauce is a must for that authentic flavor.

Sesame Oil

A small amount of sesame oil adds a nutty, aromatic flavor that takes these tuna cakes to the next level. It gives them a lovely depth of flavor.

Chili Flakes (Optional)

If you like a little heat, chili flakes are the perfect way to add some spice to the tuna cakes themselves.

Vegetable Oil (for frying)

You’ll need some oil for frying, just enough to get that crispy golden exterior.

Spicy Mayo

A creamy, spicy mayo dressing made with mayonnaise and sriracha, drizzled on top for a perfect, spicy finishing touch.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Nutrition Facts

Servings: 4
Calories per serving: ~300 kcal
Protein: 25g
Fat: 20g
Carbohydrates: 12g
Fiber: 1g
Sugar: 2g

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Instructions

Step 1: Prepare the Tuna Mixture

In a large bowl, combine the canned tuna (drained), panko breadcrumbs, beaten egg, green onions, grated ginger, soy sauce, and sesame oil. If you like a little spice, toss in some chili flakes as well. Mix everything together until well combined. The mixture should be firm enough to form into patties.

Step 2: Form the Tuna Cakes

Using your hands, form the tuna mixture into small patties—about 2 to 3 inches in diameter. If the mixture is a little too wet to hold together, add a bit more panko breadcrumbs until you get a consistency that holds its shape.

Step 3: Fry the Cakes

Heat a little vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the tuna cakes and cook for about 2-3 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the pan, so fry the cakes in batches if necessary.

Step 4: Make the Spicy Mayo

While the tuna cakes are frying, prepare the spicy mayo. In a small bowl, combine mayonnaise and sriracha, adjusting the amount of sriracha to your preferred level of spiciness.

Step 5: Serve and Enjoy

Once the tuna cakes are crispy and golden, remove them from the skillet and let them drain on a paper towel. Serve the cakes with a drizzle of spicy mayo on top, or serve the mayo on the side for dipping.

How to Serve Asian-Style Tuna Cakes

On a Bed of Greens

These tuna cakes are fantastic served on a bed of leafy greens, like arugula, spinach, or mixed greens. The fresh, crisp vegetables balance out the richness of the cakes.

With Rice or Noodles

Serve these tuna cakes alongside a bowl of steamed jasmine rice or a pile of stir-fried noodles. The rice will soak up any excess spicy mayo, making every bite even more flavorful.

As an Appetizer

Make smaller patties and serve them as appetizers for your next dinner party or gathering. They’re bite-sized and packed with flavor, perfect for snacking and dipping.

With Pickled Vegetables

For a bit of acidity to cut through the richness of the tuna cakes, serve them with some tangy pickled vegetables, like pickled carrots, radishes, or cucumbers. The crunch and acidity are the perfect contrast to the savory cakes.

Additional Tips

• Make It Gluten-Free: Use gluten-free panko breadcrumbs if you’re following a gluten-free diet. They’ll still give you that crispy exterior!
• Spicy Tuna: For a spicier kick, mix chopped chili peppers directly into the tuna mixture or add a bit more sriracha to the mayo.
• Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat them in a pan to keep them crispy!
• Customizations: Add other flavor elements to the cakes, like a dash of rice vinegar, a pinch of garlic powder, or a sprinkle of toasted sesame seeds for added depth.

FAQ Section

Q1: Can I use fresh tuna instead of canned?

A1: Absolutely! You can use fresh tuna, just make sure to cook it and chop it into small pieces before mixing it with the other ingredients.

Q2: How do I make the cakes less greasy?

A2: To reduce the greasiness, make sure to fry the cakes on medium-high heat. This will give them a crispy exterior without over-soaking in oil. Also, let the cakes rest on paper towels after frying to drain any excess oil.

Q3: Can I make these tuna cakes ahead of time?

A3: Yes! You can prepare the tuna mixture and form the cakes ahead of time, then store them in the fridge for up to 2 hours before frying. This helps them firm up and makes cooking easier when you’re ready to serve.

Q4: What if I don’t have sesame oil?

A4: If you don’t have sesame oil, you can substitute with regular vegetable oil or olive oil. It will alter the flavor slightly, but it will still be delicious!

Q5: Can I freeze these tuna cakes?

A5: Yes! You can freeze the uncooked tuna cakes. Place them on a baking sheet, freeze until solid, then transfer them to a freezer bag. When you’re ready to cook them, just fry from frozen and enjoy!

Conclusion

These Asian-Style Tuna Cakes with Spicy Mayo are a flavor-packed, crispy delight that’s easy to make and impossible to resist. Whether you’re making them for a quick dinner, a special gathering, or as a fun appetizer, they’re sure to impress. So go ahead, give this recipe a try, and prepare for your taste buds to be blown away by these savory, spicy, and utterly satisfying tuna cakes!

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