Asian-Style Tuna Cakes with Spicy Mayo

Why You’ll Love This Recipe

• Bold, Savory Flavors: The combination of soy sauce, sesame oil, and fresh ginger creates a rich umami profile that elevates the tuna cakes.

• Quick and Easy: With simple ingredients and straightforward steps, these cakes come together in no time.

• Crispy and Tender: The panko breadcrumbs provide a crunchy exterior, while the inside remains moist and flavorful.

• Customizable Heat: Adjust the amount of sriracha in the mayo to suit your spice preference.

• Versatile Serving Options: Enjoy them as an appetizer, snack, or main course alongside a fresh salad or steamed rice.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Tuna Cakes:

• 2 (142 g) cans flaked white tuna, drained

• 2 green onions, finely chopped (whites and greens separated)

• 1 egg

• 1 tablespoon soy sauce

• 2 tablespoon arrowroot powder (or regular flour)

• ¼ cup mayonnaise

• 2 cloves garlic, minced

• Salt and pepper, to taste

• ½ cup panko breadcrumbs

• Avocado oil, for frying

• Sesame oil, for frying

For the Spicy Mayo:

• ½ cup real mayonnaise

• Juice from ½ lime

• 1 tablespoon sriracha sauce

• Salt and pepper, to taste

Directions

1. Prepare the Ingredients: Wash and finely chop the green onions, separating the white parts from the greens. Set the greens aside for garnish.

2. Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper. Set aside.

3. Mix the Tuna Cakes: In a mixing bowl, combine the drained tuna, the whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Mix thoroughly until fully combined.

4. Form the Cakes: Shape the mixture into small patties, about 2 inches in diameter.

5. Coat the Patties: Place the panko breadcrumbs in a shallow dish. Gently coat each patty in the breadcrumbs, pressing lightly to adhere.

6. Cook the Cakes: Heat a nonstick skillet over medium heat and add a drizzle of avocado oil and sesame oil. Once hot, add the patties and cook for 3-4 minutes per side, or until golden brown and crispy.

7. Serve: Remove the cakes from the skillet and drain on paper towels. Serve warm, garnished with the reserved green onions and a drizzle of spicy mayo.

Servings and Timing

• Servings: Approximately 4 patties

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Vegetarian Option: Substitute canned chickpeas for tuna for a plant-based version.

• Gluten-Free: Use gluten-free breadcrumbs and ensure the soy sauce is gluten-free.

• Spicy Mayo Alternatives: Replace sriracha with gochujang for a Korean twist.

• Add Vegetables: Incorporate finely chopped carrots or bell peppers into the tuna mixture for added texture and flavor.

Storage/Reheating

• Storage: Store leftover tuna cakes in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in a skillet over medium heat for 2-3 minutes per side until warmed through and crispy.

FAQs

Can I use fresh tuna instead of canned?

Yes, you can use fresh tuna. Cook it first and then flake it before mixing it into your batter.

What can I substitute for mayonnaise?

You can use Greek yogurt for a healthier option or a plant-based mayo for a vegan choice.

How do I know when the cakes are cooked through?

The cakes should be golden brown on the outside and the internal temperature should reach at least 165°F (74°C) when checked with a food thermometer.

Can I make these cakes in advance?

Yes, you can prepare the mixture ahead of time and store it in the fridge for a day. Form and cook them just before serving for optimal freshness.

Can I bake these tuna cakes instead of frying them?

Yes, preheat your oven to 400°F (200°C), place the patties on a baking sheet lined with parchment paper, and bake for 12-15 minutes, flipping halfway through, until golden brown.

Can I freeze the tuna cakes?

Yes, freeze the uncooked patties on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

What can I serve these cakes with?

They pair well with a fresh cucumber salad, steamed rice, or sautéed vegetables.

Can I make the spicy mayo milder?

Yes, reduce the amount of sriracha or substitute it with a milder chili sauce to adjust the heat level.

Can I use a different type of oil for frying?

Yes, you can use any neutral oil with a high smoke point, such as canola or vegetable oil.

Are these tuna cakes suitable for meal prep?

Absolutely, they store well in the refrigerator and can be reheated for a quick and satisfying meal.

Conclusion

Asian-Style Tuna Cakes with Spicy Mayo offer a delightful blend of flavors and textures that are sure to satisfy your taste buds. Whether you're looking for a quick weeknight dinner or an impressive appetizer for guests, these cakes are a versatile and delicious choice. With simple ingredients and easy preparation, they bring a taste of Asia to your table in no time.