Asian Tuna Cakes with Spicy Mayo Recipe
These Asian Tuna Cakes with Spicy Mayo are flavorful, crispy, and easy to prepare. Made with flaked white tuna, fresh green onions, and a blend of savory ingredients, these patties are pan-fried to golden perfection and served with a zesty, creamy spicy mayo dip. Perfect as an appetizer, snack, or light meal, they combine Asian-inspired flavors with a quick cooking method for a delicious and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 tuna cakes) 1x
- Category: Appetizer, Snack
- Method: Pan-frying
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Scale
Tuna Cakes
- 2 (142 g) cans flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder (or regular flour)
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ cup gluten-free crumbs or panko crumbs
- Avocado oil, for frying
- Sesame oil, for frying
Spicy Mayo
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 1 tbsp sriracha sauce
- Salt and pepper, a pinch of each
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, the whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix everything together until well blended and sticky enough to form patties.
- Form the Cakes: Shape the mixture into patties about 2 inches in diameter. Then, coat each patty evenly with gluten-free crumbs or panko crumbs to create a crispy outer texture.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add a tablespoon each of avocado oil and sesame oil. Once hot, add the cakes and fry for about 2 minutes on each side or until they turn golden brown and are heated through.
- Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper. Adjust seasoning to taste for a creamy, spicy dipping sauce.
- Serve: Serve the tuna cakes hot alongside the spicy mayo as a dipping sauce. Garnish with the green parts of the chopped green onions if desired.
Notes
- You can substitute arrowroot powder with regular all-purpose flour if needed.
- Use gluten-free panko crumbs to keep the recipe gluten-free.
- Adjust the amount of sriracha in the spicy mayo to your preferred spice level.
- These tuna cakes are best served fresh but can be kept in the refrigerator for up to 2 days and reheated gently.
- For a lighter version, consider baking the tuna cakes at 375°F (190°C) for 15 minutes, flipping halfway through.
Nutrition
- Serving Size: 2 tuna cakes with 2 tbsp spicy mayo
- Calories: 280
- Sugar: 1.5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: Asian Tuna Cakes, Tuna Patties, Spicy Mayo, Gluten-Free, Quick Appetizer, Pan-Fried Tuna Cakes
