Asian Tuna Cakes with Spicy Mayo Recipe
These Asian Tuna Cakes with Spicy Mayo are a delicious, easy-to-make appetizer or light meal that combines tender flaked tuna with savory seasonings and a crispy coating. The cakes are pan-fried to a golden brown and served with a flavorful spicy mayo dipping sauce, offering a perfect blend of umami, heat, and creaminess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 tuna cakes 1x
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Tuna Cakes
- 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
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 1 tbsp sriracha sauce
- Salt and pepper, a pinch
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until well combined to form a sticky mixture that holds together.
- Form the Cakes: Shape the mixture into patties approximately 2 inches in diameter. Then, coat each patty evenly in gluten-free crumbs or panko crumbs to ensure a crispy exterior when fried.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add a mixture of avocado oil and sesame oil. Fry the tuna cakes for about 2 minutes on each side or until they become golden brown and crispy. Carefully remove and drain on paper towels if desired.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper until smooth. Adjust the amount of sriracha depending on your spice preference.
- Serve: Plate the warm tuna cakes and serve with the spicy mayo on the side for dipping. Garnish with the green parts of the chopped scallions if desired.
Notes
- For a gluten-free version, ensure to use gluten-free panko or crumbs.
- You can substitute arrowroot powder with regular all-purpose flour if desired.
- Use fresh lime juice in the spicy mayo for the best flavor.
- Adjust the spice level of the mayo by varying the amount of sriracha.
- To keep the tuna cakes warm while frying in batches, place them on a baking sheet in a low oven (around 200°F or 90°C).
- Serve these tuna cakes as an appetizer, snack, or a light lunch paired with a fresh salad.
Nutrition
- Serving Size: 2 tuna cakes with 2 tbsp spicy mayo
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Asian tuna cakes, spicy mayo, gluten-free tuna patties, easy tuna recipe, pan-fried tuna cakes, appetizer, seafood cakes
