Name: Crispy Asian-Style Tuna Cakes with Zesty Spicy Mayo Delight
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 can Canned Tuna (Choose high-quality, sustainably sourced tuna.); 3 stalks Green Onions (Use both white and green parts.); 1 large Egg (Acts as a binding agent.); 2 tablespoons Soy Sauce (Can substitute with tamari or coconut aminos.); 2 tablespoons Arrowroot Powder (Or use all-purpose flour.); 3 tablespoons Mayonnaise (Adds creaminess.); 2 cloves Garlic (Minced for flavor.); to taste teaspoon Salt (Essential for seasoning.); to taste teaspoon Black Pepper (Essential for seasoning.); 1 cup Breadcrumbs (Panko or gluten-free.); 2 tablespoons Avocado Oil (For frying.); 1 tablespoon Sesame Oil (For frying.); 3 tablespoons Mayonnaise (Acts as the creamy base.); 1 tablespoon Lime Juice (Freshly squeezed is best.); 1 tablespoon Sriracha Sauce (Adjust according to spice preference.); to taste teaspoon Salt (For seasoning.); to taste teaspoon Black Pepper (For seasoning.)

Once, while experimenting in the kitchen, I stumbled upon a wonderful combination that changed my weeknight dinners forever: Asian-Style Tuna Cakes. With a crispy exterior and a tender inside, these delightful patties deliver big on savory flavors—all ready in under 30 minutes! The best part? They’re not only a quick meal option but also packed with high protein and low carbs, making them perfect for those busy days when you crave something homemade yet convenient. Drizzled with a zesty spicy mayo, these cakes stand out as a versatile choice for dinner, lunch, or even as appetizers at your next gathering. Are you ready to elevate your cooking routine with this amazing recipe?

Why are these Tuna Cakes a must-try?

Quick to prepare: Whip up these Asian-Style Tuna Cakes in under 30 minutes, ideal for those hectic weeknights.
Flavor-packed: The fusion of soy sauce, garlic, and zesty mayo creates an irresistible taste that’ll impress your family and friends.
Healthy option: With a delightful balance of high protein and low carbs, these cakes are perfect for health-conscious eaters.
Endless versatility: Serve them as a main dish, a light lunch, or finger foods for parties—everyone will love them!
Easy swaps: Tailor the recipe to your taste by using gluten-free breadcrumbs or adjusting the spice level in the mayo. For more quick meal ideas, check out these delicious Tuna Salad Sandwich or Fluffy Buttermilk Pancakes recipes!

Asian-Style Tuna Cakes Ingredients

For the Cakes

Canned Tuna – Choose high-quality, sustainably sourced tuna for the best flavor and texture.
Green Onions – Using both the white and green parts adds freshness and depth to your cakes.
Egg – This acts as a binding agent, helping the patties hold together beautifully.
Soy Sauce – Provide a savory umami flavor; tamari or coconut aminos can be used for a gluten-free option.
Arrowroot Powder (or All-Purpose Flour) – Acts as a binder; swap with gluten-free flour if needed.
Mayonnaise – Adds creaminess and enhances the overall flavor of the tuna cakes.
Garlic – Fresh garlic brings aromatic depth; don’t skimp on it!
Salt and Black Pepper – Essential for seasoning to taste.
Breadcrumbs (Panko or Gluten-Free) – Creates a crispy exterior; toasting them first can enhance the crunch.
Avocado Oil and Sesame Oil – Great for frying, giving healthy fats and a distinct flavor profile.

For the Spicy Mayo

Mayonnaise – Acts as the creamy base for this zesty sauce.
Lime Juice – Adds a refreshing acidity; freshly squeezed is always best!
Sriracha Sauce – Introduces the heat; adjust according to your spice preference.
Salt and Black Pepper – Use for seasoning to taste.

These Asian-Style Tuna Cakes are not just a dish; they’re a delightful experience, combining crispy textures with vibrant flavors that will surely brighten your meal times!

Step‑by‑Step Instructions for Asian-Style Tuna Cakes

Step 1: Prepare Ingredients
Begin by gathering your ingredients to make the Asian-Style Tuna Cakes. Chop the green onions, keeping the white parts separate from the green tops for garnishing. Make sure your canned tuna is well-drained to reduce moisture, as excess liquid can affect the patty’s texture.

Step 2: Make the Spicy Mayo
In a small bowl, combine mayonnaise, freshly squeezed lime juice, and sriracha sauce. Season it with a pinch of salt and black pepper to taste. Mix well until smooth and creamy, then cover the bowl and refrigerate the spicy mayo while you prepare the tuna cakes for an enhanced flavor.

Step 3: Mix Tuna Cake Ingredients
In a large mixing bowl, combine the drained tuna, chopped white parts of the green onions, beaten egg, soy sauce, arrowroot powder (or flour), mayonnaise, minced garlic, and a pinch of salt and pepper. Use a fork to blend everything together until you achieve a uniform mixture, ensuring the ingredients are well incorporated for your Asian-Style Tuna Cakes.

Step 4: Form Patties
With your mixture ready, shape it into 2-inch patties using your hands. Lightly press each patty into breadcrumbs, ensuring an even coating on both sides for a golden, crispy exterior. Place the formed patties on a plate, ready for frying.

Step 5: Fry the Tuna Cakes
Heat a nonstick skillet over medium heat and add a combination of avocado oil and sesame oil. Once the oil is hot, carefully place the patties in the skillet, frying them for about 2 minutes on each side until they are golden brown and crispy. Fry in batches to avoid overcrowding the pan, ensuring they cook evenly.

Step 6: Serve and Garnish
After cooking, transfer the crispy Asian-Style Tuna Cakes to a plate lined with paper towels to absorb excess oil. Drizzle the zesty spicy mayo over the top and garnish with the reserved green tops of the chopped green onions or sesame seeds for a lovely presentation before serving.

What to Serve with Asian-Style Tuna Cakes

Elevate your dining experience with these delightful pairings that perfectly complement the vibrant flavors of your tuna cakes.

Coconut Rice: The subtle sweetness of coconut rice balances the savory tuna cakes and adds a touch of tropical flair.
Asian Slaw: Crisp, fresh slaw made with cabbage, carrots, and a light dressing offers a refreshing crunch to your meal. Its flavors harmonize beautifully with the rich tuna.
Stir-Fried Vegetables: A colorful medley of bell peppers, broccoli, and snap peas brings texture and nutrients while tying in the Asian theme, making each bite pop with flavor.
Pickled Vegetables: Serve pickled carrots or daikon on the side for a tangy kick that cuts through the richness of the tuna. Their crunch adds an exciting contrast.
Sesame Noodles: These flavorful noodles tossed in a savory sauce enhance the Asian-inspired meal and provide a satisfying, comforting element.
Chilled Sake or Green Tea: For beverages, chilled sake is a classic pairing that complements the umami of the tuna. Alternatively, a refreshing cup of iced green tea cleanses the palate beautifully.

With these delightful accompaniments, you’re set for a well-rounded meal that brings out the best in your Asian-Style Tuna Cakes!

Make Ahead Options

These Asian-Style Tuna Cakes are fantastic for meal prep, making your busy weeknights easier and more delicious! You can prepare the patties in advance, refrigerating them for up to 3 days before cooking. To maintain their quality, ensure your tuna is well-drained, and store the uncooked patties in an airtight container. When you’re ready to enjoy them, simply heat avocado and sesame oil in a skillet and fry the patties for about 2 minutes on each side until golden brown. If you want to prep even further ahead, you can freeze the uncooked patties on a baking sheet, then transfer them to a freezer-safe container for cooking directly from frozen, adding a few extra minutes to the fry time. Enjoy these delightful cakes just as freshly made!

Expert Tips for Perfect Tuna Cakes

Use Well-Drained Tuna: Make sure your canned tuna is thoroughly drained to prevent sogginess in the mixture, which can lead to patties that fall apart.
Breadcrumb Coating: For an extra crispy texture, consider toasting the breadcrumbs before using them to coat your Asian-Style Tuna Cakes.
Avoid Overcrowding: Fry the patties in batches. Overcrowding the pan can lead to uneven cooking and soggy cakes instead of that glorious crispiness.
Adjust Spiciness: If you’re cooking for those sensitive to heat, start with less sriracha in the spicy mayo and let everyone adjust their sauce to taste.
Chill Before Cooking: If time allows, chill the formed patties in the refrigerator for 15-30 minutes before cooking. This helps them hold their shape better while frying.

How to Store and Freeze Asian-Style Tuna Cakes

Fridge: Keep cooked tuna cakes in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 2-3 minutes per side until warmed through.

Freezer: Freeze uncooked patties on a baking sheet until firm, then transfer to a freezer-safe container. They can be stored for up to 2 months; cook from frozen, adding a few extra minutes to the cooking time.

Make-Ahead: You can prepare and refrigerate the uncooked patties for up to 3 days. This makes for a quick meal during busy weeknights—just fry them up when you’re ready!

Reheating: For best results, reheat cooked tuna cakes in a skillet rather than a microwave to maintain their crispy texture.

Asian-Style Tuna Cakes Variations & Substitutions

Feel free to make these Asian-Style Tuna Cakes your own with these delightful twists and swaps that’ll suit your taste buds perfectly!

Gluten-Free: Substitute regular breadcrumbs with gluten-free panko or almond flour to keep the recipe celiac-friendly. Enjoy all the crunchiness without the gluten!
Extra Spicy: Add a teaspoon of chili flakes into the tuna mixture or double the sriracha in the spicy mayo. Let the heat dance on your palate!
Low-Carb Delight: Wrap the tuna cakes in lettuce leaves or nori instead of serving with bread for a refreshing, lighter option. Perfect for those watching their carb intake!
Herb-Infused: Incorporate fresh herbs like cilantro or basil into the tuna mixture for an aromatic touch that elevates the flavor profile. Freshness is always a win!
Veggie Boost: Add finely diced bell peppers or grated zucchini to the mixture for a colorful and nutritious twist. It’s a beautiful way to sneak in more veggies!
Lemon Zest: Mix in a teaspoon of lemon zest with the mayo for a citrusy kick that pairs beautifully with the savory flavors of the tuna cakes. Brighten up your bites!
Coconut Flavor: Replace half the mayonnaise with coconut yogurt for a tropical flavor and a creamy imitation that still keeps the dish rich. Tropical vibes in every bite!

For more cooking ideas that celebrate flavor and health, don’t miss the Tuna Salad Sandwich or check out the fluffy goodness of Fluffy Buttermilk Pancakes. Happy cooking!

Asian-Style Tuna Cakes with Spicy Mayo Recipe FAQs

What type of canned tuna should I use?
Absolutely! Choosing high-quality, sustainably sourced tuna will elevate the flavor of your Asian-Style Tuna Cakes. Look for tuna packed in water rather than oil for a leaner profile, and ensure it’s well-drained before use to maintain the correct texture.

How should I store leftover tuna cakes?
Store any leftover cooked tuna cakes in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in a skillet over medium heat for about 2-3 minutes per side until warmed through. This method helps preserve their crispy texture.

Can I freeze uncooked tuna cakes?
Of course! To freeze uncooked patties, lay them out on a baking sheet in a single layer and freeze until firm—about 1-2 hours. Once frozen, transfer them to a freezer-safe container or zip-top bag, where they can last for up to 3 months. When ready to cook, simply fry them from frozen, adding a couple of extra minutes to the cooking time.

What if my tuna cakes are falling apart while frying?
Don’t worry, that’s a common hiccup! If your patties are crumbly, it likely means they’re not holding enough moisture. Make sure your tuna is well-drained, and consider adding an extra egg or a bit more mayonnaise to the mixture. Also, chilling the patties for 15-30 minutes before frying can help them hold together better.

Are there any allergy considerations with this recipe?
Yes, definitely! If you’re making these cakes for someone with allergies or dietary restrictions, always check the labels of your ingredients. The soy sauce can be substituted with tamari or coconut aminos to make it gluten-free. Additionally, adjust the mayonnaise and sriracha to cater to any egg or spice sensitivities.

How long can I keep uncooked tuna cakes in the fridge?
You can refrigerate uncooked patties for up to 3 days. This advance prep is fantastic for busy weeknights when you want a homemade meal but need it quick—just fry them up fresh as needed!