Description
These Asian Tuna Cakes with Spicy Mayo are a quick, flavorful dish that combines a crispy outside with a tender, umami-rich inside. Enhanced with fresh herbs and Asian spices, they offer a perfect balance of textures and bold flavors, complemented by a creamy, spicy mayo that can be adjusted to your preferred heat level. Ideal as an appetizer, snack, or main course, they come together in under 30 minutes and deliver a healthy, satisfying meal.
Ingredients
Scale
Tuna Cake Ingredients
- 1 can (5 oz) canned tuna packed in water, drained thoroughly
- 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs/ crushed gluten-free crackers for gluten-free option)
- 2 green onions, finely chopped
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 large egg, beaten
- 1 teaspoon sesame oil (for frying)
- Optional: fresh cilantro or parsley for garnish
Spicy Mayo Ingredients
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha (adjust to taste)
Instructions
- Prepare the Tuna Mixture: Drain the canned tuna thoroughly and place it in a mixing bowl. Add the panko breadcrumbs, finely chopped green onions, grated ginger, a splash of soy sauce, and a beaten egg. Mix gently until all ingredients are combined, taking care not to overmix to keep the texture light.
- Form the Cakes: Using your hands or a small scoop, shape the mixture into evenly sized patties about two inches in diameter. This ensures they cook evenly and develop a crispy crust.
- Pan-Fry Until Golden: Heat a skillet over medium heat and add a teaspoon of sesame oil. Place the tuna cakes in the pan, cooking for 3-4 minutes on each side or until they turn golden brown and crispy. Avoid overcrowding the pan for best results.
- Make the Spicy Mayo: While the cakes cook, combine mayonnaise with sriracha in a small bowl. Adjust the amount of sriracha to your preferred spice level and stir until smooth and creamy.
- Serve and Enjoy: Once cooked, transfer the tuna cakes onto a paper towel-lined plate to drain any excess oil. Serve warm with a dollop of spicy mayo on the side or drizzled on top.
Notes
- Drain Tuna Well: Excess moisture can make the mixture too wet, causing the cakes to fall apart during cooking.
- Don’t Overmix: Gently combine ingredients to keep the cakes light and tender.
- Use Fresh Ingredients: Fresh ginger and green onions elevate the dish with vibrant flavor.
- Sear Over Medium Heat: Cooking too hot can burn the exterior before the inside is cooked fully.
- Make Ahead Sauce: The spicy mayo can be prepared earlier and stored in the refrigerator to save time.
Nutrition
- Serving Size: 2 tuna cakes with 2 tablespoons spicy mayo
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 13 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 75 mg
Keywords: Asian Tuna Cakes, Spicy Mayo, Tuna Patties, Quick Dinner, Asian Appetizer, Gluten-Free Option
