Asian Style Tuna Cakes with Spicy Mayo Recipe: A New Go-To Meal in My Kitchen
I was looking for a quick meal idea the other night, something different from my usual Barbacoa Nachos Recipe, and I came up with these incredible Asian Tuna Cakes.
They turned out perfectly crispy and golden on the outside while staying wonderfully tender inside. The spicy mayo dip provides the ideal amount of kick, and now my whole family asks for them. I’m excited to share this simple and tasty recipe with you.
Everything You Need for Flavorful Tuna Cakes
Getting the best ingredients is the first step to making these tuna cakes truly special. Freshness is key to achieving the perfect taste and texture.
For the Tuna Cakes:
- 2 (5-ounce) cans of tuna in water, drained – Draining the tuna thoroughly is crucial to prevent the cakes from becoming soggy.
- 1/2 cup panko breadcrumbs – These Japanese breadcrumbs give the cakes an exceptionally light and crispy exterior.
- 1 large egg – The egg binds all the ingredients together, ensuring your cakes hold their shape while cooking.
- 1/4 cup chopped scallions – Using both the white and green parts adds a mild, fresh onion flavor.
- 2 tablespoons soy sauce – A low-sodium variety is a great option to better control the overall saltiness.
- 1 tablespoon fresh ginger, grated – Freshly grated ginger offers a zesty warmth that powdered ginger can’t match.
- 1 clove garlic, minced – Fresh minced garlic provides a savory depth that enhances all the other flavors.
- 1 teaspoon sesame oil – This oil adds a distinctive nutty and toasty aroma that is essential for this Asian-inspired dish.
- 2 tablespoons vegetable oil, for frying – Use a neutral oil with a high smoke point to achieve a perfect golden-brown crust.
For the Spicy Mayo:
- 1/2 cup mayonnaise – A good quality, full-fat mayo will result in the creamiest and richest sauce.
- 2 tablespoons sriracha – Feel free to adjust the amount to match your personal preference for heat.
- 1 teaspoon lime juice – Freshly squeezed lime juice brightens the sauce with a tangy, citrus note.
Note: This recipe yields approximately 8-10 tuna cakes, which is enough to serve 3-4 people.
Fun Ways to Customize Your Tuna Cakes
This recipe is incredibly versatile, making it easy to adapt based on dietary needs or what you have on hand. These variations are why it’s one of my favorite dinner recipes.
- Go Gluten-Free: Simply swap the panko breadcrumbs for a gluten-free version and use tamari in place of soy sauce.
- Add Extra Vegetables: Mix in finely diced red bell pepper or shredded carrots for added color, crunch, and nutrients.
- Try a Different Protein: Canned salmon or even finely shredded cooked chicken work beautifully as a substitute for tuna.
- Increase the Spice: For those who like extra heat, add a pinch of red pepper flakes to the tuna mixture itself.
Cooking Time
This dish comes together quickly, making it an ideal choice for any busy weeknight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just a few kitchen staples.
- Mixing Bowls: A medium bowl for the tuna cake mixture and a small one for the spicy mayo.
- Large Skillet: A non-stick or well-seasoned cast-iron skillet will help you fry the cakes without sticking.
- Spatula: A thin, flexible spatula is best for carefully flipping the delicate tuna cakes.
How to Make Asian Tuna Cakes with Spicy Mayo
This process is simple and easy to follow. Follow these steps for a delicious meal that looks and tastes like it came from a restaurant.
Step 1: Prepare the Spicy Mayo
First, make the delicious dipping sauce. In a small bowl, combine the mayonnaise, sriracha, and fresh lime juice. Whisk until the mixture is smooth and evenly combined, then set it aside.
Step 2: Combine Tuna Cake Ingredients
Next, in a medium mixing bowl, add the drained tuna and use a fork to flake it apart. Add the panko breadcrumbs, beaten egg, chopped scallions, grated ginger, minced garlic, soy sauce, and sesame oil.
Step 3: Mix and Form the Patties
Gently stir all the ingredients together until they are just combined. Avoid overmixing, as this can result in tough tuna cakes. Divide the mixture into 8 to 10 equal portions and form them into patties.
Step 4: Cook the Tuna Cakes
Heat the vegetable oil in your skillet over medium-high heat. Once the oil is hot, carefully place the patties in the pan. Cook for 3-4 minutes per side until they are golden brown and crispy.
Additional Tips for Making this Recipe Better
After making these cakes many times, I’ve picked up a few tricks that really elevate the final dish.
- I find that chilling the formed patties in the refrigerator for about 10-15 minutes before cooking helps them hold their shape better in the hot pan.
- Don’t overcrowd the skillet. Cooking the tuna cakes in batches ensures they get perfectly crispy instead of steaming.
- I always taste the spicy mayo before serving and adjust the sriracha or lime juice to get the balance just right for my taste.
How to Serve Asian Tuna Cakes with Spicy Mayo
These tuna cakes are versatile and can be served in many delightful ways. They are a great alternative when you want something lighter than a Irish Chicken in Whiskey Cream Sauce.
- Serve them as an appetizer with the spicy mayo on the side for dipping.
- Place them on a bed of mixed greens with a light vinaigrette for a simple and healthy salad.
- Create delicious sliders by placing the tuna cakes in small buns with a dollop of spicy mayo and some crisp lettuce.
- Garnish with a sprinkle of sesame seeds or fresh chopped cilantro for a beautiful presentation.
Nutritional Information
Here is an approximate nutritional breakdown for this recipe.
- Calories: 150-180 per cake
- Protein: 10-12g
- Carbohydrates: 5-7g
- Fat: 9-11g
How to Store
Proper storage will keep your leftovers tasting great.
To store, place leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. For freezing, arrange cooked and cooled cakes on a baking sheet to freeze individually, then transfer them to a freezer bag for up to 2 months. Reheat in a skillet or air fryer to restore crispiness.
Why You’ll Love This Recipe
There are so many reasons to add this fantastic recipe to your meal rotation.
- It’s Fast: This entire meal can be ready in under 30 minutes, making it perfect for a quick dinner.
- It’s Flavorful: The combination of ginger, garlic, and soy sauce creates a wonderfully savory and aromatic dish.
- It’s Versatile: You can easily serve these as an appetizer, a main course, or even in a sandwich.
- Budget-Friendly: The recipe relies on simple, affordable pantry staples like canned tuna.
Common Mistakes to Avoid for Better Results
- Not Draining the Tuna Well: Excess water will make the patties soggy and difficult to form. Squeeze out as much liquid as possible.
- Overmixing the Mixture: Mixing too much can break down the tuna and result in a dense, tough texture. Combine ingredients gently.
- Making Patties Too Thick: Thick patties may not cook through evenly in the center. Aim for a thickness of about half an inch.
- Using Low Heat: Frying on low heat will cause the cakes to absorb too much oil. Medium-high heat ensures a crispy, non-greasy finish.
Asian Style Tuna Cakes with Spicy Mayo Recipe
Ingredients
Method
- First, make the delicious dipping sauce. In a small bowl, combine the mayonnaise, sriracha, and fresh lime juice. Whisk until the mixture is smooth and evenly combined, then set it aside.
- Next, in a medium mixing bowl, add the drained tuna and use a fork to flake it apart. Add the panko breadcrumbs, beaten egg, chopped scallions, grated ginger, minced garlic, soy sauce, and sesame oil.
- Gently stir all the ingredients together until they are just combined. Avoid overmixing, as this can result in tough tuna cakes. Divide the mixture into 8 to 10 equal portions and form them into patties.
- Heat the vegetable oil in your skillet over medium-high heat. Once the oil is hot, carefully place the patties in the pan. Cook for 3-4 minutes per side until they are golden brown and crispy.