If you’re craving a dish that’s bursting with bold flavors yet delightfully simple to prepare, you’re in for a treat with Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight! These golden, crispy cakes are packed with tender white tuna and seasoned with a punch of garlic, soy sauce, and green onions that come alive with every bite. Paired with a zesty, creamy spicy mayo that brings just the right amount of heat, this dish is perfect for a quick lunch, light dinner, or even a crowd-pleasing appetizer. Once you try this recipe, I promise it will become a staple in your kitchen rotation!

Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight! Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on simple yet essential ingredients, each chosen to contribute to the perfect balance of taste, texture, and color. From the creamy mayonnaise to the fresh green onions, every item plays an important role in making these Asian Tuna Cakes shine.

Flaked white tuna (2 cans, 142 g each): Choose high-quality, sustainably sourced tuna for the best flavor and a responsible choice.
Green onions (2, finely chopped): The whites add depth while the greens add fresh color and a mild bite.
Egg (1): Acts as a binder, keeping the cakes together without falling apart.
Soy sauce (1 tbsp): Brings umami and a touch of saltiness to enhance the other flavors.
Arrowroot powder (2 tbsp): Or regular flour, used for texture and helping the cakes hold shape.
Mayonnaise (¼ cup): Adds creaminess and moisture to the mixture.
Minced garlic (2 cloves): Infuses a fragrant punch that’s vital for that authentic flavor.
Salt and pepper: Perfectly rounds out the seasoning to taste.
Gluten-free crumbs or panko crumbs (½ cup): Gives the cakes a crispy, crunchy exterior that’s irresistible.
Avocado oil and sesame oil (for frying): These oils provide a gentle, nutty flavor and high smoke point for perfect frying.
Optional add-ons: Chopped cilantro, red pepper flakes, chopped bell peppers, and sesame seeds for garnish to customize the cakes your way.

How to Make Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight!

Step 1: Prepare the Tuna Mixture

Start by combining all the key ingredients that will create the hearty base of your tuna cakes. In a large bowl, mix the drained tuna, the white parts of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a pinch of salt and pepper. Using a fork, gently blend everything together until your mixture is just united — you want to preserve some texture while ensuring the flavors are well married.

Pro tip: Draining the tuna thoroughly is crucial to avoid soggy cakes. Don’t hold back on the garlic; it’s the flavor driver here. Once mixed, taste the mixture to adjust salt and pepper. Trust your palate!

Step 2: Form the Cakes

Once your mixture is perfectly combined, it’s time for the fun part—forming those lovely little cakes. Wet your hands slightly to prevent sticking and shape the mixture into small patties about 2 inches in diameter. Aim for consistent size and thickness to ensure even cooking. For an irresistible crunch, coat each patty lightly with gluten-free crumbs or panko before frying.

Tip: If you’re adding some optional chopped cilantro or bell peppers, fold them in now. It’s also great to sprinkle in some red pepper flakes for a surprising kick.

Step 3: Cook the Tuna Cakes

Heat a nonstick pan over medium heat and add a drizzle of avocado oil combined with sesame oil. Once the oils shimmer hot, gently lay your cakes into the pan. Fry for roughly 2 minutes per side until each patty is beautifully golden brown and cooked through. The sizzling aroma is guaranteed to make your kitchen smell incredible!

Reminder: Don’t overcrowd your pan; work in batches to keep the heat steady and give each cake the space it deserves. Use a spatula to flip carefully to keep the cakes intact and looking picture-perfect.

Step 4: Make the Spicy Mayo

While your tuna cakes are cooking, it’s the perfect moment to whip up the spicy mayo that really sets this dish apart. In a small bowl, stir together mayonnaise, a squeeze of lime juice, your favorite sriracha sauce, and a pinch of salt and pepper. This creamy sauce adds zesty heat that complements the savory cakes wonderfully.

Tip: Customize your spicy mayo by adjusting sriracha amounts to suit your heat tolerance. For extra flair, sprinkle in garlic powder or sesame seeds. Make this ahead to save time and enjoy with other dishes too!

How to Serve Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight!

Garnishes

Fresh garnishes can elevate your Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight! I love topping mine with thinly sliced green onion greens, a sprinkle of toasted sesame seeds, or even a handful of chopped cilantro. These add bursts of color and fresh herbal notes that brighten the dish instantly.

Side Dishes

Pair these cakes with simple yet complementary sides like steamed jasmine rice or a crisp Asian slaw made with shredded cabbage, carrots, and a tangy sesame dressing. A fresh cucumber salad with rice vinegar and chili flakes is also a refreshing contrast that balances the richness of the cakes and mayo.

Creative Ways to Present

Looking to impress? Serve the tuna cakes stacked on a platter with spicy mayo drizzled artistically over the top and garnish with edible flowers or microgreens for a fancy touch. Alternatively, turn them into sliders by placing them on mini buns with crisp lettuce and sliced avocado—a fun twist that works wonderfully for parties.

Make Ahead and Storage

Storing Leftovers

Leftover Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight! can be stored in an airtight container in the refrigerator for up to 3 days. Keep the spicy mayo separate to maintain its creamy texture. When ready to enjoy again, simply reheat gently to restore that crispy exterior.

Freezing

You can freeze formed tuna cakes before cooking. Arrange them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag. Frozen tuna cakes will keep well for up to 2 months. Thaw in the fridge overnight before frying for best results.

Reheating

To reheat, warm your tuna cakes in a skillet over medium heat with a small touch of oil to revive the crispiness. Avoid microwaving if you want to keep that perfect crunch. The spicy mayo is best served fresh or cold alongside reheated cakes for maximum deliciousness.

FAQs

Can I use fresh tuna instead of canned?

Absolutely! Fresh tuna can be finely chopped or minced to substitute the canned version. Just be aware fresh tuna has a slightly different texture and cooking time, so avoid overcooking to keep it tender and flavorful.

Is this recipe gluten-free?

Yes! By using gluten-free crumbs or panko, this recipe is safe for gluten-free diets. Just double-check that your soy sauce and any other condiments are also gluten-free.

How spicy is the spicy mayo?

The heat level really depends on your sriracha amount. Start with a small quantity and taste as you go to find your perfect spice balance. You can always add more for an extra kick.

Can I prepare the tuna cakes in advance?

Yes, you can prepare the tuna mixture and form the cakes ahead of time. Store them in the fridge for a few hours before frying. This makes it easy to cook and serve fresh whenever you’re ready.

What oil is best for frying these tuna cakes?

I recommend a combination of avocado oil and sesame oil. Avocado oil has a high smoke point perfect for frying, and sesame oil adds a subtle nutty flavor that enhances the Asian-inspired profile of the cakes.

Final Thoughts

There’s something truly comforting and satisfying about these Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight! The harmony of textures and flavors—from juicy tuna to a crispy crust and a spicy, creamy dip—makes this dish a joy to make and eat. Whether for a quick weekday dinner or a special gathering, I encourage you to dive in, customize, and enjoy this delicious recipe as much as I do. Happy cooking!