Asian-Style Tuna Cakes with Spicy Mayo Recipe
This Asian-Style Tuna Cakes recipe offers a delicious twist on traditional tuna patties, blending fresh tuna with aromatic green onions, garlic, and a hint of soy sauce. Crispy on the outside and tender inside, these cakes are perfectly complemented by a tangy, spicy mayo made with lime juice and sriracha, making them an ideal appetizer or light meal bursting with savory and zesty flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 tuna cakes 1x
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
Scale
For the Tuna Cakes:
- 2 cans (142 g each) flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or all-purpose flour)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- ½ cup breadcrumbs (panko or gluten-free)
- Avocado oil and sesame oil, for frying
For the Spicy Mayo:
- ½ cup mayonnaise
- Juice from ½ lime
- 1 tbsp sriracha sauce
- Salt and black pepper, to taste
Instructions
- Prep the Ingredients: Chop the green onions, separating the white and green parts. Set aside the green tops for garnish. Pour breadcrumbs into a shallow dish for coating.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise, lime juice, sriracha, salt, and pepper. Mix well and refrigerate until serving.
- Mix the Tuna Cakes: In a large bowl, combine drained tuna, white parts of green onions, egg, soy sauce, arrowroot powder (or flour), mayonnaise, garlic, salt, and pepper. Mix until well combined and the mixture holds together.
- Form and Coat the Cakes: Shape the tuna mixture into 2-inch patties. Lightly coat each cake in breadcrumbs, pressing gently to help them stick.
- Cook the Cakes: Heat a nonstick skillet over medium heat. Add a mix of avocado and sesame oil. Fry the tuna cakes for about 2 minutes per side, or until golden and crispy. Cook in batches to avoid overcrowding.
- Serve: Place the cooked tuna cakes on a serving plate. Drizzle with spicy mayo and garnish with green onion tops and optional sesame seeds.
Notes
- For gluten-free option, use gluten-free breadcrumbs and arrowroot powder.
- Adjust the sriracha in the spicy mayo to your preferred spice level.
- You can use canned light tuna if white tuna is not available, though flavor and texture may vary.
- Serve immediately after frying for best crispiness; keep warm in a low oven if preparing ahead.
- Optional garnish: sesame seeds add a nice touch of crunch and flavor.
Nutrition
- Serving Size: 1 tuna cake with spicy mayo (approximately 100g)
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 55 mg
Keywords: tuna cakes, Asian tuna patties, spicy mayo, appetizer recipe, pan-fried tuna cakes, quick Asian fusion meals
