Asian Tuna Cakes with Spicy Mayo Recipe

If you’re craving a dish that perfectly balances bold flavors with a light and satisfying texture, these Asian Tuna Cakes with Spicy Mayo are about to become your new favorite. Imagine crispy, golden patties bursting with tender flakes of tuna, fragrant garlic, and a hint of soy, all dipped into a creamy, spicy mayo that delivers just the right amount of kick. Whether you’re looking for a quick weeknight dinner or an impressive appetizer, this recipe brings together simple ingredients in a way that feels both fresh and indulgent. Dive into making these Asian Tuna Cakes with Spicy Mayo and get ready for a flavor-packed experience you’ll want to share.

Ingredients You’ll Need

These ingredients may look straightforward, but each one plays a crucial role in creating the perfect balance of taste, texture, and beautiful color in your Asian Tuna Cakes with Spicy Mayo. From the tender tuna to the crispy crumb coating and the zesty spicy mayo, these essentials join forces to make every bite delicious and memorable.

• 2 (142 g) cans flaked white tuna: Provides the rich and flaky protein base, perfectly canned for convenience without sacrificing freshness.
• 2 green onions, finely chopped (whites and greens separated): Adds a mild crunch and fresh, oniony brightness, with the whites mixing into the cakes and the greens offering garnish options.
• 1 egg: Acts as the natural binder to hold the cakes together without making them heavy.
• 1 tbsp soy sauce: Infuses an umami depth and a touch of saltiness that lifts all the flavors.
• 2 tbsp arrowroot powder (or regular flour): Helps give the cakes structure and a light, crisp texture when fried.
• ¼ cup mayonnaise: Adds creaminess and moisture to keep the tuna cakes tender.
• 2 cloves garlic, minced: Brings a subtle punch of aromatic flavor that warms the palate.
• Salt and pepper, to taste: Essential seasonings that enhance every ingredient’s natural character.
• ½ cup gluten-free crumbs or panko crumbs: Creates the irresistible crunchy crust on the outside of the cakes.
• Avocado oil, for frying: A healthy oil option with a high smoke point, perfect for achieving golden, crispy cakes.
• Sesame oil, for frying: Adds a nutty aroma and deliciously subtle Asian flair during cooking.

How to Make Asian Tuna Cakes with Spicy Mayo

Step 1: Prepare the Tuna Mixture

Start by draining your cans of white tuna thoroughly to avoid sogginess. In a large mixing bowl, combine the tuna with the whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, and minced garlic. Sprinkle with salt and pepper, then gently mix everything until fully incorporated. This mixture is where the magic begins: the mayo keeps things creamy, while the soy sauce and garlic layer in those signature Asian flavors.

Step 2: Form the Cakes

Next, shape the tuna mixture into patties about 2 inches in diameter—think slider size! This size is perfect for frying evenly and makes them easy to serve as appetizers or main bites. Once shaped, coat each patty generously in your gluten-free or panko crumbs to ensure a beautifully crispy crust. The crust is key to that delightful contrast with the tender inside.

Step 3: Cook the Tuna Cakes

Heat a combination of avocado oil and sesame oil in a nonstick pan over medium heat. The mix of oils offers healthy frying and a wonderful nutty aroma that takes these cakes to the next level. Carefully place your cakes in the hot pan and cook for about 2 minutes per side, or until golden brown and crisp. Keep an eye on them so they don’t burn—perfect golden color means perfect flavor.

Step 4: Make the Spicy Mayo

While the cakes cook, whip up the spicy mayo for that luscious dipping sauce. In a small bowl, whisk together mayonnaise, fresh lime juice, sriracha sauce, and a pinch of salt and pepper until smooth and creamy. This sauce delivers a refreshing zing and gentle heat that pairs beautifully with the savory tuna cakes, elevating every bite into something truly special.

How to Serve Asian Tuna Cakes with Spicy Mayo

Garnishes

Sprinkle chopped green onion greens or toasted sesame seeds over your Asian Tuna Cakes with Spicy Mayo to add a cheerful pop of color and crunch. A wedge of lime on the side not only makes the plate look fresh but also offers an optional zesty squeeze right before eating, brightening the flavors even more.

Side Dishes

These tuna cakes shine alongside light, complementary sides like a crisp cucumber salad or steamed jasmine rice. You can also pair them with pickled vegetables to introduce a tangy contrast that balances the richness of the cakes perfectly. Whatever you choose, keep your sides simple to let the bold flavors of the tuna cakes and spicy mayo take center stage.

Creative Ways to Present

Thinking outside the box adds fun to serving these Asian Tuna Cakes with Spicy Mayo. Try stacking them as mini sliders with lettuce and sliced avocado, or place a small dollop of spicy mayo on top of each patty and garnish with microgreens for a chic appetizer presentation. Serving them on a platter with bamboo skewers can turn these into irresistible finger foods for your next gathering.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store your Asian Tuna Cakes with Spicy Mayo in an airtight container in the refrigerator for up to 2 days. Keeping them well-covered prevents drying out, and chilling slightly helps the flavors marry even more deeply overnight.

Freezing

To freeze, arrange the uncooked patties on a baking sheet lined with parchment and freeze until solid, about 1 hour. Then transfer to a zip-top freezer bag or container. Frozen tuna cakes can be stored for up to 1 month. When you’re ready to enjoy, simply cook them straight from frozen, adding a little extra time in the pan to heat through.

Reheating

For best results when reheating cooked Asian Tuna Cakes with Spicy Mayo, gently warm them in a skillet over medium-low heat until hot and crispy again. Avoid the microwave if you want to preserve the crunchy crust and fresh texture. A quick reheat brings back that just-cooked deliciousness in no time.

FAQs

Can I use fresh tuna instead of canned tuna?

Absolutely! Fresh tuna can be cooked, flaked, and used in place of canned. Just ensure it’s fully cooked and allowed to cool before mixing with the other ingredients to maintain texture.

Is there a vegetarian alternative for this recipe?

Yes, you can substitute the tuna for cooked chickpeas or mashed tofu to create a similar texture and enjoy a plant-based version of these flavorful cakes.

How spicy is the spicy mayo, and can I adjust it?

The spicy mayo has a gentle heat from sriracha, but you can easily tailor it to your taste by adding more or less sriracha or trying alternative hot sauces to control the spice level.

What if I don’t have arrowroot powder? Can I skip it?

If you don’t have arrowroot powder, use regular flour or cornstarch as a substitute to help bind the mixture and give a crisp coating, but arrowroot tends to keep the cakes lighter and gluten-free.

Can Asian Tuna Cakes with Spicy Mayo be baked instead of fried?

Yes, baking is an option for a healthier spin. Place the patties on a greased baking sheet and bake at 400°F (200°C) for about 12-15 minutes, flipping halfway through, until golden and cooked through.

Final Thoughts

Once you make these Asian Tuna Cakes with Spicy Mayo, you’ll understand why they’ve become a beloved go-to recipe in my kitchen. They’re quick, flavorful, and packed with textures that satisfy your cravings without any fuss. So grab those simple ingredients and get ready to impress yourself and your loved ones with this deliciously easy dish that’s sure to brighten any meal.

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