Asian Tuna Cakes with Spicy Mayo Recipe

If you love combining bold flavors with a satisfying crunch, you are absolutely going to fall in love with these Asian Tuna Cakes with Spicy Mayo. This dish takes everyday pantry staples and transforms them into something extraordinary—a perfect balance of tender, flaky tuna cakes kissed with savory soy and garlic, paired with a creamy, zesty spicy mayo that adds just the right amount of kick. It’s a recipe that’s as simple as it is impressive, ideal for a quick weeknight meal or a crowd-pleasing appetizer.

Ingredients You’ll Need

Don’t let the straightforward ingredient list fool you. Each component in this recipe plays a crucial role in bringing out the perfect flavor, texture, and color of the Asian Tuna Cakes with Spicy Mayo. From the fresh green onions to the blend of oils for frying, every part works in harmony to create an irresistible dish.

• 2 cans flaked white tuna: The star protein, flaky and rich, providing a mild base that absorbs all the wonderful seasonings.
• 2 green onions, finely chopped: Adding crunch and a fresh, sharp bite with the whites separated from the greens to layer flavor.
• 1 egg: Acts as the perfect binder to keep the cakes intact without becoming dense.
• 1 tablespoon soy sauce: Introduces salty depth and umami for a distinctly Asian twist.
• 2 tablespoons arrowroot powder or flour: Gives body and structure, ensuring each cake holds together beautifully.
• ¼ cup mayonnaise: Adds creaminess straight into the batter, making every bite luscious.
• 2 cloves garlic, minced: Provides aromatic warmth and a punch of savory flavor.
• Salt and pepper to taste: Essential seasonings that lift all other flavors.
• ½ cup gluten-free or panko crumbs: For that irresistible crispy crust that contrasts the tender inside.
• Avocado oil: A neutral oil perfect for frying to golden perfection without overpowering.
• Sesame oil: Adds a nutty, toasty aroma that screams Asian-inspired cooking.

How to Make Asian Tuna Cakes with Spicy Mayo

Step 1: Prepare the Tuna Mixture

Start by draining the tuna thoroughly to avoid soggy cakes. In a large mixing bowl, combine the tuna with the whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and just a pinch of salt and pepper. Mix gently but thoroughly—this ensures every bite bursts with flavor while keeping the mixture light and not overworked.

Step 2: Form the Cakes

Now for the fun part! Shape your mixture into small patties, roughly 2 inches in diameter. Don’t worry about perfection here; a rustic look adds character. Coat each patty evenly in your crumbs, which will give you that signature crunch once fried.

Step 3: Cook the Tuna Cakes

Heat a nonstick skillet over medium heat. Use a blend of avocado oil and sesame oil for frying—it’s the secret to that golden crust with a subtly nutty aroma. Carefully place the cakes in the pan and cook for about 2 minutes on each side, until they develop a gorgeous golden brown color and a crispy exterior. You’ll want to keep the heat moderate to ensure the cakes cook through without burning on the outside.

Step 4: Make the Spicy Mayo

While the cakes are cooking, whip up the spicy mayo to elevate this dish to the next level. In a small bowl, whisk together mayonnaise, fresh lime juice, sriracha sauce, and a pinch of salt and pepper. This creamy, tangy, and spicy sauce is the perfect partner for the warm, savory tuna cakes.

How to Serve Asian Tuna Cakes with Spicy Mayo

Garnishes

A few simple garnishes can make your presentation shine and add wonderful layers of flavor. Fresh cilantro leaves, thinly sliced green onions, and a sprinkle of toasted sesame seeds bring brightness and texture, making every bite pop.

Side Dishes

Serving these Asian Tuna Cakes with a crisp cucumber salad or light steamed jasmine rice creates a balanced meal. A side of pickled vegetables or a simple cabbage slaw adds crunch and acidity that complements the richness of the cakes and spicy mayo.

Creative Ways to Present

Looking to impress? Stack the tuna cakes with a dollop of spicy mayo between layers, or serve them as sliders on mini buns with pickled veggies. Alternatively, turn this into an elegant appetizer by placing each cake on a small leaf of lettuce with a drizzle of spicy mayo and a squeeze of fresh lime.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, place them in an airtight container and refrigerate for up to 3 days. The flavors meld wonderfully overnight, but be aware the crispy crust may soften in the fridge.

Freezing

These tuna cakes freeze beautifully, making them a fantastic meal prep option. Freeze the formed, uncooked cakes individually on a baking sheet, then transfer to a sealed bag. They’ll keep for up to one month. When you’re ready to enjoy, thaw in the refrigerator and fry as usual.

Reheating

To bring back the crispiness, reheat leftovers in a skillet over medium heat rather than the microwave. This method keeps the exterior crunchy while warming the inside evenly. A quick bake in a 350°F (175°C) oven for 10 minutes also works well.

FAQs

Can I use fresh tuna instead of canned?

Fresh tuna can absolutely be used, but it will change the texture and cooking time. If you choose fresh, it’s best to cook it first before flaking into the mixture to avoid excess moisture.

Is this recipe gluten-free?

Yes! By using gluten-free crumbs instead of regular panko, you keep this dish completely gluten-free without sacrificing that delightful crunch.

What can I substitute for arrowroot powder?

If arrowroot isn’t available, regular all-purpose flour works just fine as a binder. Cornstarch is another good alternative to give your cakes structure.

How spicy is the mayo? Can I adjust it?

The spicy mayo has a gentle heat that complements the tuna cakes without overpowering them. Feel free to add more sriracha for extra kick or reduce it if you prefer milder flavors.

Can I bake the tuna cakes instead of frying?

Baking is an option if you want a lighter version. Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for about 12-15 minutes, flipping halfway through for even browning.

Final Thoughts

There is nothing quite like the joy of biting into these perfectly golden, flavorful Asian Tuna Cakes with Spicy Mayo. Whether you’re making them for a family dinner, a casual get-together, or just a treat for yourself, this recipe delivers on taste and satisfaction every single time. I promise once you try them, they’ll become a beloved staple in your kitchen too. So grab those simple ingredients and get cooking—your taste buds will thank you!

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