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
Scale
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.
