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Asian Style Tuna Cakes with Spicy Mayo Recipe
Ben Carraoli

Asian Style Tuna Cakes with Spicy Mayo Recipe

I was looking for a quick meal idea the other night, something different from my usual any 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Dinner
Calories: 108
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.