If you are craving something that bursts with vibrant flavors and delightful textures, you have to try this Asian-Style Tuna Cakes with Spicy Mayo Recipe. These tuna cakes are crispy on the outside, tender and packed with a zesty, aromatic punch inside thanks to the fresh ginger, green onions, and sesame oil. Paired with a creamy, tangy, and slightly spicy mayo sauce, this dish feels like a warm, comforting hug with an exciting little kick. It’s quick enough for a weeknight dinner but impressive enough for guests, making it a versatile favorite that’s sure to become a staple in your kitchen.
Ingredients You’ll Need
The magic of this Asian-Style Tuna Cakes with Spicy Mayo Recipe lies not just in its ease but in the carefully chosen ingredients that bring together a perfect balance of flavor, texture, and color. Each component plays a key role, from the crunch of the panko to the punch of fresh lime juice.
- Tuna (2 cans, 5 oz each): Using canned tuna makes this recipe quick and accessible, with plenty of protein.
- Panko breadcrumbs (1/2 cup): Adds a crispy texture that makes these cakes irresistible.
- Mayonnaise (1/4 cup): Keeps the tuna cakes moist and rich, blending all flavors smoothly.
- Egg (1): Acts as a binder, holding the patties together perfectly.
- Soy sauce (1 tablespoon): Infuses the cakes with a salty, umami depth.
- Sesame oil (1 tablespoon): Brings a warm, nutty aroma that screams Asian-inspired cuisine.
- Fresh ginger (1 teaspoon, grated): Adds a zingy brightness that lifts the dish.
- Garlic (1 teaspoon, minced): Provides a savory underpinning without overpowering the delicate tuna.
- Green onions (1 tablespoon, chopped): Offers a fresh, mild onion flavor and a pop of green color.
- Cilantro (1 tablespoon, chopped, optional): Adds a fresh herbaceous note that’s optional but highly recommended.
- Lime juice (1 tablespoon): Brightens the whole mixture with its citrusy tang.
- Salt and black pepper (1/4 teaspoon each): Season the mixture perfectly to enhance every flavor.
- Vegetable oil (2 tablespoons): Perfect for frying the cakes to golden crispiness without greasiness.
- For the Spicy Mayo: Mayonnaise (1/4 cup), Sriracha sauce (1 tablespoon), Lime juice (1 teaspoon), Soy sauce (1 teaspoon), Honey (1/2 teaspoon, optional) – a spicy, creamy sauce to complement the cakes beautifully.
How to Make Asian-Style Tuna Cakes with Spicy Mayo Recipe
Step 1: Combine the Tuna and Flavorful Ingredients
Start by draining your cans of tuna thoroughly to avoid any sogginess. In a large bowl, mix the tuna with panko breadcrumbs, mayonnaise, egg, soy sauce, sesame oil, grated ginger, minced garlic, chopped green onions, cilantro if you’re using it, fresh lime juice, salt, and pepper. This mixture forms the flavorful foundation of your tuna cakes, with the panko ensuring they stay light and crispy while all the seasonings work in harmony to create a balanced Asian-inspired taste.
Step 2: Shape Into Patties
Next, take the combined mixture and form it into small patties, roughly 8 to 10 depending on your preferred size. You can easily shape them with your hands or use a cookie scoop for uniformity. Press them gently but firmly so they hold together well during cooking, ensuring that the exciting blend of ingredients remains intact in each bite.
Step 3: Fry Until Golden and Crispy
Heat the vegetable oil in a large skillet over medium heat, making sure it is hot enough before adding the tuna cakes. Fry the cakes in batches, giving each side around 3 to 4 minutes to cook to a gorgeous golden brown color. This step is crucial because it creates that much-loved crispy exterior that contrasts perfectly with the moist interior. Be mindful not to overcrowd the pan so each cake fries evenly.
Step 4: Drain Excess Oil
Once cooked, transfer your tuna cakes onto a plate lined with paper towels. This will soak up any extra oil, keeping the cakes crisp without feeling greasy, a simple step that makes your dish light and enjoyable.
Step 5: Prepare the Spicy Mayo Sauce
While the cakes finish cooking, mix the spicy mayo. In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, soy sauce, and honey if you want a slight sweetness. Tweak the sriracha amount to match your preferred spice level. This creamy sauce is where the “spicy” in the Asian-Style Tuna Cakes with Spicy Mayo Recipe truly shines, adding a luscious layer of flavor.
Step 6: Serve and Enjoy
Arrange your golden tuna cakes on a plate and either drizzle them with the spicy mayo or serve it on the side for dipping. Add a sprinkle of fresh green onions and a few lime wedges for garnish. That final touch makes the presentation irresistible and encourages everyone at the table to dig in eagerly.
How to Serve Asian-Style Tuna Cakes with Spicy Mayo Recipe
Garnishes
Fresh green onions are your best friend here—sprinkle them generously for sharpness and crunch. A wedge of lime adds a zesty acid kick that brightens each bite. If your palate loves herbs, fresh cilantro leaves elevate the flavors, giving you an aromatic finish.
Side Dishes
These tuna cakes work beautifully with a light cucumber salad drizzled with rice vinegar or a fluffy bowl of steamed jasmine rice to soak up any extra spicy mayo. You can also pair them with simple stir-fried vegetables for a complete, balanced meal that’s as nourishing as it is exciting.
Creative Ways to Present
Looking to impress? Try serving these tuna cakes on toasted bao buns with pickled vegetables and a drizzle of the spicy mayo for a fusion street-food vibe. Alternatively, stack them into sliders or place them atop a bed of mixed greens with radish slices for a refreshing twist ideal for entertaining.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the tuna cakes in an airtight container in the refrigerator. They will keep their best quality for up to two days, perfect for a quick snack or lunch the next day without sacrificing flavor or texture.
Freezing
You can freeze the uncooked patties by placing them on a baking sheet lined with parchment paper, freezing until solid, then transferring to a freezer bag. This way, they will last up to a month. When you are ready to eat, cook them straight from frozen by adding a few extra minutes to the frying time.
Reheating
To reheat, avoid microwaves to retain crispiness and instead warm the tuna cakes in a skillet over medium heat for a few minutes on each side. This method revives their golden crust and keeps them moist inside, just like freshly made.
FAQs
Can I use fresh tuna instead of canned tuna?
Absolutely! Fresh tuna can be cooked and flaked to replace canned tuna, but it will add preparation time. Make sure the cooked tuna is well-chilled before mixing with the other ingredients so the cakes hold together properly.
Is there a vegetarian substitute for the tuna in this recipe?
Yes, you can use mashed chickpeas or finely chopped hearts of palm for a vegetarian take. Both provide texture similar to tuna and soak up the flavors of the seasonings nicely.
How spicy is the spicy mayo, and can I adjust it?
The spicy mayo has a pleasant kick from the sriracha, but it’s easily adjustable. If you prefer less heat, reduce the sriracha or omit it entirely and add more lime juice or a tiny bit of sweet chili sauce for flavor without the burn.
Can I bake the tuna cakes instead of frying?
Definitely! Baking is a healthier option. Place the patties on a baking sheet lined with parchment, spray lightly with oil, and bake at 375°F (190°C) for about 15-20 minutes, flipping halfway until crispy and golden.
What can I serve with the Asian-Style Tuna Cakes with Spicy Mayo Recipe for a complete meal?
Pair these cakes with a refreshing Asian slaw, steamed rice, or noodle salad to round out the meal with contrasting textures and flavors, making it delicious and satisfying.
Final Thoughts
Now that you have the recipe and all the insider tips, you’re set to create a dish that’s bursting with exciting flavors and crispy textures. The Asian-Style Tuna Cakes with Spicy Mayo Recipe is truly a crowd-pleaser that combines simplicity with bold taste. Whether for a quick bite or a special dinner, these cakes will soon become one of your favorite go-to recipes. So gather your ingredients and get ready to enjoy a flavorful adventure that your taste buds will thank you for!
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Asian-Style Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8-10 tuna cakes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Halal
Description
These Asian-Style Tuna Cakes are crispy, flavorful patties made with canned tuna, panko breadcrumbs, and a blend of Asian-inspired seasonings. Pan-fried to golden perfection and served with a spicy mayo drizzle, they make an easy, delicious appetizer or main dish that’s perfect for a quick lunch or dinner.
Ingredients
Tuna Cakes
- 2 cans (5 oz each) tuna in water or oil, drained
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon garlic, minced
- 1 tablespoon green onions, chopped (plus extra for garnish)
- 1 tablespoon cilantro, chopped (optional)
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
Spicy Mayo
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce (adjust for heat preference)
- 1 teaspoon lime juice
- 1 teaspoon soy sauce
- 1/2 teaspoon honey (optional, for a touch of sweetness)
Instructions
- Prepare the Tuna Cakes: In a large bowl, combine the drained tuna, panko breadcrumbs, mayonnaise, egg, soy sauce, sesame oil, grated ginger, minced garlic, chopped green onions, cilantro (if using), lime juice, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape the Patties: Form the tuna mixture into small patties, about 8 to 10 in total, depending on your preferred size. You can use your hands or a cookie scoop to make evenly sized cakes.
- Heat the Oil: Place a large skillet over medium heat and add the vegetable oil. Allow it to heat until shimmering but not smoking, to ensure even frying.
- Fry the Tuna Cakes: Add the tuna patties to the hot skillet in batches, avoiding overcrowding the pan. Cook each side for approximately 3 to 4 minutes until golden brown and crispy. Flip carefully to cook evenly on both sides.
- Drain Excess Oil: Once cooked, transfer the tuna cakes onto a plate lined with paper towels to absorb any excess oil and keep them crisp.
- Prepare the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, lime juice, soy sauce, and honey if using. Taste and adjust the spice level according to your preference.
- Serve: Arrange the tuna cakes on a serving plate. Drizzle with the spicy mayo or serve it on the side for dipping. Garnish with extra chopped green onions and lime wedges for freshness.
- Serving Suggestions: These tuna cakes pair wonderfully with steamed rice, a fresh salad, or can be enjoyed as a flavorful appetizer.
Notes
- You can substitute cilantro with parsley if you prefer a milder herb flavor or skip it entirely.
- Adjust the amount of sriracha in the spicy mayo to control the heat level.
- For a gluten-free version, use gluten-free panko breadcrumbs and soy sauce.
- If you want a lighter option, bake the patties at 375°F for 15-20 minutes, flipping halfway through.
- These tuna cakes can be made in advance and reheated in a skillet or oven for best texture.
