Asian-Style Tuna Cakes with Spicy Mayo Recipe

If you’re searching for a dish that effortlessly blends bold flavors with a delightful crispy texture, look no further than these Asian-Style Tuna Cakes with Spicy Mayo. This recipe brings together tender, flaked tuna infused with savory soy, garlic, and green onions, all wrapped in a golden, crunchy crust. Paired with a zingy, creamy spicy mayo, each bite feels like a celebration of fresh and vibrant tastes. Whether you’re whipping up a quick lunch or impressing friends at a casual dinner, these tuna cakes offer a comforting yet sophisticated experience that’s as easy to make as it is delicious.

Ingredients You’ll Need

Gathering the right ingredients is half the joy of preparing Asian-Style Tuna Cakes with Spicy Mayo. The simplicity of these staples allows the natural flavors to shine while creating the perfect balance of texture and zest. From the creamy mayonnaise to the crispy panko, each component plays a key role in elevating the final dish.

• Flaked white tuna: The base of the cakes, providing a mild, flaky texture and protein-packed goodness.
• Green onions: Adding fresh, mild onion flavor; remember to separate the white and green parts for cooking and garnish.
• Egg: Acts as a binder, ensuring your cakes hold together beautifully while frying.
• Soy sauce: Infuses the mixture with umami depth and a subtle saltiness.
• Arrowroot powder (or all-purpose flour): Helps in binding and gives structure to your cakes without weighing them down.
• Mayonnaise: Adds moisture and creaminess both in the cakes and the spicy sauce.
• Garlic: Freshly minced for that aromatic kick that elevates the savory profile.
• Salt and black pepper: Essential seasonings to balance and enhance every flavor.
• Breadcrumbs (panko preferred): For that unbeatable crispy crust that contrasts delightfully with the tender inside.
• Avocado oil and sesame oil: A blend for frying that offers a neutral base and nutty undertone.
• Spicy mayo ingredients (mayonnaise, lime juice, sriracha): These combine to produce the signature creamy, tangy, and spicy dip that complements the cakes perfectly.

How to Make Asian-Style Tuna Cakes with Spicy Mayo

Step 1: Prep Your Ingredients

Begin by chopping the green onions carefully, separating the white parts from the green tops – these green tops will add freshness as a garnish later. Pour your breadcrumbs into a shallow dish, which will make coating the tuna cakes super quick and easy once they’re shaped.

Step 2: Craft the Spicy Mayo

Mix mayonnaise, freshly squeezed lime juice, sriracha, and a pinch of salt and pepper in a small bowl. This sauce is where the magic happens, offering creamy heat with tangy brightness that will elevate every bite. Pop it in the fridge to let the flavors meld while you prepare the cakes.

Step 3: Mix the Tuna Cake Batter

In a large bowl, combine the drained flaked tuna with the chopped white onions, egg, soy sauce, arrowroot powder (or flour), mayonnaise, minced garlic, salt, and pepper. Stir everything until the mixture holds together nicely. You’ll want a consistency that’s moist but firm enough to shape without crumbling.

Step 4: Shape and Coat the Cakes

Form the mixture into compact 2-inch patties—this size allows them to cook evenly and fit perfectly on a plate. Next, gently press each patty into the breadcrumbs, ensuring an even coating on all sides. This crust will give you that coveted crunch you’re aiming for.

Step 5: Fry to Golden Perfection

Heat a combination of avocado and sesame oils in a nonstick skillet over medium heat. Carefully place your tuna cakes in the pan, avoiding overcrowding. Fry each side for about two minutes until they develop a golden-brown, crispy exterior. Cooking in batches is key to keeping the heat consistent and the crust deliciously crisp.

How to Serve Asian-Style Tuna Cakes with Spicy Mayo

Garnishes

Freshly chopped green onion tops sprinkled over the finished cakes add a burst of color and a mild onion crunch that contrasts wonderfully with the rich cakes. If you’re feeling fancy, a sprinkle of toasted sesame seeds also complements the Asian-inspired flavors beautifully.

Side Dishes

To round out your meal, consider light and fresh sides like a crisp cucumber salad or steamed bok choy drizzled with a touch of soy and sesame oil. A bowl of fluffy jasmine rice or sticky rice also pairs flawlessly, soaking up the extra spicy mayo and balancing the textures on your plate.

Creative Ways to Present

If you’re serving these at a gathering, consider offering the cakes atop mini lettuce cups or alongside pickled vegetables for a refreshing crunch. For a fun twist, stack the cakes like sliders with a dollop of spicy mayo in between, making them perfect finger foods that’ll keep everyone coming back for more.

Make Ahead and Storage

Storing Leftovers

Place any leftover tuna cakes in an airtight container and store them in the refrigerator. They’ll stay fresh for up to three days, allowing you to savor that irresistible flavor again without extra prep.

Freezing

If you want to keep these on hand for longer, freezing is a great option. Arrange the uncooked, shaped cakes on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container, where they’ll stay good for up to one month. This way, a quick meal is always within easy reach.

Reheating

To reheat, avoid the microwave if you can for the best texture. Instead, gently warm the cakes in a skillet over medium-low heat until heated through and crispy again. This method preserves that delightful crunch and keeps the inside tender and moist.

FAQs

Can I use fresh tuna instead of canned tuna?

Fresh tuna can be used, but it requires cooking and chopping finely before mixing. Canned tuna is preferred here for convenience and its flaky texture that helps the cakes hold together well.

Is there a gluten-free option for the breadcrumbs?

Absolutely! Use gluten-free panko or crushed gluten-free crackers to maintain that tasty, crispy coating without worrying about gluten.

Can I make the spicy mayo less spicy?

Definitely. Simply reduce the amount of sriracha or omit it altogether, then add a pinch of smoked paprika or mild chili powder for flavor without much heat.

What oil is best for frying these tuna cakes?

A combination of avocado oil and sesame oil gives a subtle nuttiness with a smoke point suitable for frying. You can substitute with other neutral oils like canola if needed, though the flavor profile may differ slightly.

How do I know when the tuna cakes are cooked through?

When each side turns golden brown and feels firm to the touch, your tuna cakes are ready. Also, they should hold their shape easily when flipped without falling apart.

Final Thoughts

Once you try these Asian-Style Tuna Cakes with Spicy Mayo, they’re sure to become a staple in your recipe collection. The harmony of flavors, the crisp crust, and that luscious spicy mayo make every bite incredibly satisfying. They are fantastic for any occasion, quick to make, and a delicious way to put a fun twist on traditional tuna dishes. So go ahead, gather your ingredients, and dive into the joy of cooking this flavorful, comforting dish!

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