If you’re craving a dish that combines bold flavors with a delightful crunch, you simply must try the Asian Tuna Cakes with Spicy Mayo Recipe. These cakes offer a perfect harmony of tender, savory tuna mixed with fresh aromatics and a crispy exterior. Paired with a creamy, zesty spicy mayo, they bring an irresistible kick that makes every bite memorable. Whether you’re looking for a quick weeknight meal or an impressive appetizer, this recipe is bound to become a beloved classic in your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet well-chosen ingredients, each playing a crucial role in building layers of flavor, texture, and color. From the flaked tuna providing a meaty texture, to the green onions adding brightness, every element works together to create these irresistible cakes.
- 2 (142 g) cans flaked white tuna, drained: The star ingredient that brings a mild seafood flavor and tender texture.
- 2 green onions, finely chopped (whites and greens separated): Whites add pungency to the mix, greens provide a fresh garnish or extra crunch.
- 1 egg: Acts as a binder to hold the cakes together beautifully.
- 1 tbsp soy sauce: Adds depth and a subtle salty umami kick.
- 2 tbsp arrowroot powder (or regular flour): Helps absorb moisture and contributes to the perfect cake consistency.
- ¼ cup mayonnaise: Brings creaminess and richness to the mixture, adding moistness.
- 2 cloves garlic, minced: Infuses the cakes with aromatic warmth and a savory punch.
- Salt and pepper, to taste: Balances and enhances all the other flavors naturally.
- ½ cup gluten-free crumbs or panko crumbs: Coats the cakes to create that signature crisp exterior.
- Avocado oil, for frying: Its neutral flavor and high smoke point make it ideal for frying crisp cakes.
- Sesame oil, for frying: Adds a subtle nutty aroma and delicate toasty notes during cooking.
How to Make Asian Tuna Cakes with Spicy Mayo Recipe
Step 1: Prepare the Tuna Mixture
Begin by combining the drained tuna with the whites of the chopped green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a pinch of salt and pepper. Use a fork or spatula to mix everything until fully incorporated. This mixture should be moist but hold together when formed, ensuring the cakes stay tender yet firm.
Step 2: Form the Cakes
Take portions of the tuna mixture and shape them gently into patties about 2 inches in diameter. Don’t press too hard; you want them compact but not dense. Once shaped, coat each patty evenly with your gluten-free or panko crumbs. The coating is essential—it adds that satisfying crunch that contrasts beautifully with the soft interior.
Step 3: Cook the Tuna Cakes
Heat a nonstick pan over medium heat and add a combination of avocado oil and sesame oil. The avocado oil prevents burning and keeps the cakes crisp, while sesame oil imparts a delicate nutty flavor. Fry the cakes for about 2 minutes on each side until they turn irresistibly golden brown. This quick cooking keeps them moist on the inside while developing a stunning crust.
Step 4: Make the Spicy Mayo
While the cakes are cooking, whip up the spicy mayo by whisking together mayonnaise, a squeeze of lime juice, your favorite sriracha sauce, and a pinch of salt and pepper. This sauce adds a luxurious creaminess balanced by a tangy, spicy kick that pairs perfectly with the savory tuna cakes.
How to Serve Asian Tuna Cakes with Spicy Mayo Recipe
Garnishes
A sprinkle of the green parts of the chopped green onions and a few sesame seeds on top add freshness and visual appeal. You can also add thin slices of cucumber or fresh cilantro to brighten each bite even more.
Side Dishes
These tuna cakes shine alongside a crisp Asian-inspired slaw, jasmine rice, or a light vegetable stir-fry. The side dishes help round out the meal and complement the rich flavors with refreshing textures.
Creative Ways to Present
For a fun twist, turn these cakes into sliders with small buns and a drizzle of spicy mayo, or serve them on lettuce cups for a low-carb option. They also work wonderfully atop mixed greens drizzled with soy-lime vinaigrette for a delicious salad entrée.
Make Ahead and Storage
Storing Leftovers
Store any leftover tuna cakes in an airtight container in the refrigerator for up to 2 days. To keep them crisp, avoid stacking them directly on top of each other; lay them flat separated by parchment if possible.
Freezing
If you want to save them for longer, freeze pre-formed, uncooked patties on a baking sheet until firm, then transfer them to a freezer-safe container or bag. They will keep well for up to 1 month and can be cooked straight from frozen by adjusting fry time slightly.
Reheating
To reheat, use a skillet over medium heat with a little oil to restore the crisp coating. Avoid microwaving if possible, as it tends to make the texture soggy. Reheating in the oven or toaster oven at 350°F (175°C) for 8-10 minutes also works well to revive their crunch.
FAQs
Can I use fresh tuna instead of canned for the Asian Tuna Cakes with Spicy Mayo Recipe?
Absolutely! Fresh tuna can be minced or finely chopped and substituted for canned tuna. Just be sure to remove excess moisture and adjust cooking times to prevent overcooking the fresh fish.
Is there a vegetarian alternative to these tuna cakes?
While these are centered around tuna, you can make a similar version using mashed chickpeas or shredded hearts of palm combined with the same seasonings and binder for a tasty vegetarian option.
What if I don’t have arrowroot powder?
Regular all-purpose flour or cornstarch can be used as a substitute, though arrowroot is preferred for its light texture and ability to keep the mixture tender.
How spicy is the mayo, and can I adjust it?
The spicy mayo has a gentle heat from sriracha, but you can easily adjust the amount to your taste or swap in another chili sauce for more or less kick.
Are these tuna cakes gluten free?
They can be! Use gluten-free panko or crumbs and ensure your soy sauce is gluten-free. Otherwise, traditional panko and soy sauce contain gluten.
Final Thoughts
There is something truly special about these Asian Tuna Cakes with Spicy Mayo Recipe that makes them so addictive and fun to prepare. The combination of flavors and textures brings a satisfying experience every time you bite into them. If you want a quick, flavorful meal that feels both fresh and comforting, this recipe is your golden ticket. Give it a try, and watch it become a staple in your kitchen rotations!
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Asian Tuna Cakes with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
Description
These Asian Tuna Cakes are a flavorful and easy-to-make appetizer or main dish. Made with flaked white tuna, green onions, and seasoned with soy sauce and garlic, they are coated in gluten-free or panko crumbs and pan-fried to golden perfection. Served with a zesty and spicy mayo dipping sauce, they bring a delicious umami punch with an Asian-inspired twist.
Ingredients
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 tsp sriracha sauce
- Pinch of salt and pepper
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, ¼ cup mayonnaise, minced garlic, and a sprinkle of salt and pepper. Mix until all ingredients are well incorporated and the mixture holds together.
- Form the Cakes: Shape the tuna mixture into patties about 2 inches in diameter. Coat each patty evenly with gluten-free crumbs or panko crumbs to create a crispy crust when fried.
- Cook the Tuna Cakes: Heat a nonstick pan over medium heat and add a mixture of avocado oil and sesame oil. Fry the tuna cakes for approximately 2 minutes on each side, or until they achieve a golden brown color and are cooked through.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper until smooth. Adjust seasoning to taste.
- Serve: Plate the tuna cakes and serve warm with the spicy mayo on the side for dipping.
Notes
- Arrowroot powder can be substituted with regular flour if preferred.
- Use gluten-free crumbs to make this recipe gluten-free.
- Adjust the amount of sriracha in the spicy mayo to control the heat level.
- The combination of avocado and sesame oil adds flavor and helps achieve a crispy crust.
- Ensure the pan is adequately heated before frying to prevent the cakes from sticking.
