Asian Tuna Cakes Spicy Mayo

Asian Tuna Cakes with Spicy Mayo are that rare weeknight dinner that feel fancy and satisfying without making a mess of the kitchen. Each bite is seasoned with sesame and soy while the green onions add freshness and the spicy mayo wakes everything up. I have relied on this recipe for impromptu lunches with friends and cozy solo dinners alike

I first made these when I needed a crowd-friendly appetizer and was short on time. They were gone in minutes and now my nephew asks for them whenever he visits

Ingredients

• Canned flaked white tuna: choose a sustainably sourced brand for best flavor and texture
• Green onions: provide freshness and crunch use both green and white parts
• Egg: acts as a binder so the cakes hold together when cooked
• Soy sauce: brings depth and classic umami flavor low sodium is a good choice
• Arrowroot powder or regular flour: keeps these gluten free and helps bind the mixture
• Mayonnaise: adds creaminess and helps with moist texture
• Garlic: builds aromatic savory flavor always use fresh for best results
• Salt and pepper: enhance all the other flavors use freshly cracked black pepper
• Gluten free crumbs or panko crumbs: give a great crisp finish
• Avocado oil for frying: offers a neutral taste and high smoke point
• Sesame oil for frying: adds nutty richness and is worth using for subtle flavor
• Spicy Mayo: mix up mayonnaise lime juice sriracha and a pinch of salt and pepper for the sauce go for fresh lime juice if you can

Step-by-Step Instructions

Prepare the Tuna Mixture:

In a large mixing bowl break up the drained tuna using a fork. Add the white parts of the green onions egg soy sauce arrowroot powder mayonnaise minced garlic and a good pinch of salt and pepper. Mix everything with a fork until it forms a uniform sticky mixture. If it seems too loose for shaping let it rest in the fridge for fifteen minutes

Form the Cakes:

With clean damp hands scoop out small portions about the size of a golf ball then flatten gently to about two inches wide. Set each formed cake on a plate. Take the gluten free crumbs or panko and roll each cake in them until evenly coated

Cook the Tuna Cakes:

Set a large nonstick pan over medium heat. Pour in enough avocado oil to just cover the base along with a splash of sesame oil for flavor. When the oil shimmers gently place the cakes in the pan in a single layer. Cook for about two minutes per side turning carefully with a spatula until deeply golden and crisp. If working in batches transfer the fried cakes to a paper towel lined plate and keep warm

Make the Spicy Mayo:

In a small bowl whisk together mayonnaise a squeeze of fresh lime juice sriracha to taste and a pinch of salt and pepper. Taste and adjust the heat or acidity if you like

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My favorite ingredient has to be the green onions a must for both flavor and texture. Once I swapped in chives and the result was good but nothing beats the fresh bite of green onion. The first time my family tried these tuna cakes my dad asked me to double the batch next time they disappeared so quickly

Storage Tips

Allow leftover tuna cakes to cool fully then layer in an airtight container with parchment between each cake to prevent sticking. Store in the refrigerator for up to three days. To reheat place in a hot skillet for a few minutes per side or in a toaster oven until warmed through. They hold their shape and texture especially well when reheated this way

Ingredient Substitutions

You can swap the arrowroot powder for cornstarch or regular all purpose flour with no change to texture unless you are avoiding gluten. If you prefer chicken instead of tuna minced cooked chicken breast works just fine. No sriracha No problem use your favorite chili paste or even a dash of cayenne in the mayo

Serving Suggestions

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Serve tuna cakes with extra spicy mayo for dipping and a simple side of cucumber salad. They work beautifully tucked into small lettuce leaves for low carb wraps or layered over rice with pickled veggies for a fast rice bowl dinner. I often add a scattering of extra green onions or some sesame seeds for presentation

Cultural Profile

Tuna cakes have roots in both Western and Asian pantries blending canned fish with savory seasonings in a budget friendly way. The soy and sesame flavors echo Japanese croquettes while the spicy mayo is reminiscent of modern sushi rolls. It is a versatile dish with global inspiration perfect for customizing to your taste

Recipe FAQs

→ What gives these tuna cakes an Asian-inspired flavor?

The inclusion of soy sauce, green onions, garlic, and sesame oil infuses the cakes with distinct, savory notes often found in Asian dishes.

→ How do I keep the patties from falling apart?

Chill the tuna mixture for about 30 minutes before shaping; this helps the patties firm up and retain their shape during frying.

→ What can I use instead of arrowroot powder?

Regular flour is an easy substitute, though arrowroot gives a smoother, gluten-free texture.

→ Can these be baked instead of fried?

Yes, bake on a lined tray at 400°F for about 12 minutes, flipping halfway, for a lighter texture.

→ How spicy is the mayo sauce?

The spice level can be adjusted by adding more or less sriracha to the mayo, making it suitable for different preferences.

→ How should leftovers be stored?

Store cooled cakes in an airtight container in the fridge for up to three days; reheat in a pan for crispiness.