Looking for a quick, protein-packed meal that doesn’t sacrifice flavor? These Asian Tuna Cakes with Spicy Mayo might just be your new favorite go-to recipe. Crispy on the outside, tender on the inside, and bursting with umami goodness, these tuna cakes bring together classic Asian ingredients in a fresh, modern way. Topped with a creamy, zesty spicy mayo, they’re perfect for everything from weeknight dinners to elegant appetizers.
Why You’ll Love These Asian Tuna Cakes
- Quick & Easy: Ready in under 30 minutes
- Budget-Friendly: Uses pantry staples like canned tuna
- Customizable: Add veggies, herbs, or spice it up your way
- Perfect for Meal Prep: Stores and reheats beautifully
- Great for Parties or Lunches: Serve as sliders, bites, or bowls
Ingredients You’ll Need
For the Tuna Cakes:
- 2 (142g) cans of white tuna, drained
- 2 green onions (whites and greens separated), finely chopped
- 1 large egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or flour)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- ½ cup gluten-free breadcrumbs (or panko)
- Salt and pepper to taste
- Avocado oil + sesame oil, for frying
Optional Add-ins:
- 1 tbsp chopped cilantro
- Red pepper flakes for heat
- ¼ cup diced bell peppers
- Sesame seeds (for garnish)
For the Spicy Mayo:
- ¼ cup mayonnaise
- 1 tsp lime juice
- 1–2 tsp sriracha
- Pinch of salt and pepper
Step-by-Step Instructions
1. Make the Tuna Mixture
In a bowl, combine drained tuna, egg, garlic, soy sauce, arrowroot powder, mayo, green onion whites, salt, and pepper. Mix well with a fork until fully incorporated.
Pro Tip: Drain tuna thoroughly to prevent soggy cakes.
2. Shape into Patties
Use your hands to form small cakes about 2 inches wide. Coat each patty in breadcrumbs or panko.
3. Fry Until Golden
Heat a mix of avocado and sesame oil in a skillet over medium heat. Cook the cakes 2–3 minutes per side until golden brown and cooked through.
4. Whip Up the Spicy Mayo
Stir together mayo, lime juice, and sriracha in a small bowl. Adjust spice to taste.
5. Serve & Enjoy
Top each tuna cake with a dollop of spicy mayo and garnish with green onions or sesame seeds.
Serving Ideas
- Tuna Cake Sliders: Pop them into buns with lettuce and spicy mayo.
- Tuna Rice Bowls: Serve over jasmine rice with veggies.
- Low-Carb Option: Pair with cucumber ribbons or lettuce wraps.
Storage & Meal Prep
Store leftover tuna cakes in an airtight container for up to 3 days. Reheat in the oven or air fryer for best texture. Spicy mayo keeps in the fridge for 5 days.
Variations to Try
- Crab Cakes: Sub tuna with lump crab meat
- Vegan Option: Use mashed chickpeas and vegan mayo
- Extra Crunch: Add diced water chestnuts
Final Thoughts
These Asian Tuna Cakes with Spicy Mayo are proof that canned tuna doesn’t have to be boring. With a few simple pantry ingredients, you can whip up a gourmet-style dish that’s both satisfying and full of character. Whether you’re feeding your family or impressing guests, this recipe deserves a permanent spot in your rotation.