Asian-Style Tuna Cakes with Spicy Mayo

Name: Asian-Style Tuna Cakes with Spicy Mayo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 can (5 oz) high-quality tuna in water, drained; 1 cup panko breadcrumbs; 2 green onions, finely chopped; 1 large egg; 2 tsp low-sodium soy sauce; 1 tsp sesame oil; 1 tbsp fresh lemon juice; 2 tbsp mayonnaise; 1 tsp sriracha sauce (adjust to taste); Vegetable oil for frying

Published: August 4, 2025

by Sarah Connor

Why You'll Love This Recipe

These Asian-Style Tuna Cakes are simple to prepare and packed full of flavor
They look beautiful on any plate and are incredibly versatile for various occasions
The spicy mayo adds a kick that elevates them from ordinary to extraordinary
Perfect as an appetizer or main dish, they will steal the show at your next gathering

I remember making these for my friends one evening, and their faces lit up after the first bite. The laughter and compliments made it one of those unforgettable nights.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Canned Tuna: Opt for high-quality tuna in water or olive oil for best flavor; drain it well before using.
Breadcrumbs: Use panko breadcrumbs for extra crunchiness; they’re lighter and crispier than regular breadcrumbs.
Green Onions: Fresh green onions add a bright flavor; chop them finely for an even distribution in the cakes. For more inspiration, check out this air fryer chicken rissoles recipe.
Eggs: Use large eggs to bind the mixture together effectively; they help keep everything cohesive without being too wet. baked brie with honey fig.
Soy Sauce: Low-sodium soy sauce works best here; it enhances flavor without overpowering the dish.
Sesame Oil: A splash of sesame oil brings an aromatic quality that screams “Asian cuisine”; don’t skip it!
Mayo: Regular mayonnaise provides creaminess in this recipe; consider using Japanese mayo for added umami if available.
Sriracha Sauce: For those who love heat, sriracha adds spice to both the tuna cakes and the mayo; adjust it to your taste.
Lemon Juice: Fresh lemon juice balances out flavors and brightens up your cakes; use freshly squeezed for maximum impact.
Vegetable Oil: Use vegetable oil for frying; it’s neutral-flavored and allows your tuna cakes to shine through.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Start by draining your canned tuna thoroughly. Chop green onions finely, measure out breadcrumbs, and get all other ingredients ready on your countertop. For more inspiration, check out this fresh herbed tuna salad recipe.

Mix It Up!: In a large bowl, combine drained tuna, breadcrumbs, chopped green onions, eggs, soy sauce, sesame oil, lemon juice, and sriracha. Mix until everything is evenly combined but don’t overmix!

Shape Those Cakes!: Using your hands (or a spoon if you’re feeling fancy), form small patties with the mixture—about 2 inches wide is perfect. You should get around 8-10 cakes depending on how generous you are.

Heat Up That Oil!: In a large skillet over medium heat, add enough vegetable oil to coat the bottom. Wait until it shimmers slightly but isn’t smoking—this ensures crispy success!

Fry Until Golden Brown!: Carefully add your tuna cakes to the hot oil without overcrowding them. Fry each side for about 4-5 minutes until golden brown—your kitchen will smell heavenly!

Create Your Spicy Mayo!: While the cakes cook, mix mayonnaise with additional sriracha in a small bowl according to taste preferences. Adjust spiciness as desired—it’s all about what makes you happy!

Serve these crispy Asian-Style Tuna Cakes hot from the skillet drizzled with spicy mayo or served on lettuce leaves for an extra crunch! Enjoy with friends or savor them solo while binge-watching your favorite series—they’re that good! tzatziki drizzle on gyro pizza.

You Must Know

Asian-Style Tuna Cakes with Spicy Mayo are a delightful fusion of flavors
These cakes are crispy on the outside and tender on the inside, making them irresistible
The spicy mayo adds a zing that elevates the dish, perfect for any occasion or quick meal

Perfecting the Cooking Process

Start by mixing all ingredients to create a unified flavor. Form patties before heating oil in a non-stick skillet to ensure even cooking and crispy edges.

Add Your Touch

Feel free to swap tuna for salmon or add chopped vegetables like bell peppers for extra crunch. Experiment with different spices to personalize your cakes.

Storing & Reheating

Store leftover tuna cakes in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat until warmed through and crispy again.

Chef's Helpful Tips

Use canned tuna packed in oil for richer flavor
Don’t skip chilling the patties before frying; it helps them hold together nicely
Serve with fresh herbs for added brightness and color

Cooking these Asian-Style Tuna Cakes reminds me of a summer barbecue where my friends devoured them in minutes, leaving me feeling like a culinary rockstar!

FAQ

Can I use fresh tuna instead of canned?

Absolutely! Just make sure to cook it thoroughly before forming your cakes.

How do I make the spicy mayo?

Mix mayonnaise with sriracha and lime juice for a tasty kick that pairs perfectly.

Can I freeze these tuna cakes?

Yes! Freeze uncooked patties between layers of parchment paper for easy future meals.

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📖 Recipe Card