Asian Tuna Cakes with Spicy Mayo

These Asian tuna cakes deliver a perfect blend of savory tuna and fragrant aromatics with a crispy golden crust. The spicy mayo adds a creamy kick that brings the whole dish together for a satisfying appetizer or light meal any day of the week.

I first made these when I needed a simple but flavorful dish for a casual get-together. The combination of sesame oil and fresh garlic always impresses guests without any fuss.

Ingredients List

• Canned flaked white tuna: provides a tender base that absorbs flavors beautifully Pick tuna packed in water for a lighter option
• Green onions: add freshness and a mild bite separate whites from greens for layering flavor
• Egg: binds the mixture together smoothly
• Soy sauce: introduces depth and umami Choose naturally brewed soy sauce for better taste
• Arrowroot powder or flour: helps hold the cakes without heaviness Arrowroot gives a lighter texture
• Mayonnaise: enriches the mix for moist, tender patties Use full fat for best results
• Garlic minced finely: brings aromatic warmth to the cakes Fresh garlic makes a big difference
• Salt and pepper: balance and enhance the overall flavor
• Gluten-free or panko crumbs: add satisfying crunch Be sure to use crispy crumbs for best texture
• Avocado oil: ideal for frying with a neutral flavor and high smoke point
• Sesame oil: infuses a toasty note perfect for Asian-inspired dishes

Cooking Steps

Prepare the Tuna Mixture:

In a bowl, combine the drained tuna, whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and salt and pepper. Mix gently until all ingredients are evenly distributed but avoid overmixing to keep a light texture.

Form the Cakes:

Shape the mixture into patties approximately two inches wide and about half an inch thick. Press each patty lightly into the gluten-free or panko crumbs coating completely to create a crisp crust when cooked.

Cook the Tuna Cakes:

Heat a nonstick skillet over medium heat and add a mixture of avocado and sesame oil. Carefully place the tuna cakes in the pan and fry for about two minutes on each side until beautifully golden brown and heated through.

Make the Spicy Mayo:

In a small bowl, whisk together mayonnaise, a squeeze of lime juice, sriracha sauce to taste, and a pinch of salt and pepper. Adjust spice level based on your preference for the perfect dipping sauce.

I love how sesame oil adds a subtle toasted flavor that changes the profile completely. Making these for family gatherings always sparks fun conversation around the table with people enjoying that perfect spicy mayo finish.

Best Storage Practices

Store leftover tuna cakes in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet to retain the crispy exterior rather than microwaving, which tends to make them soggy. The spicy mayo can be stored separately in the fridge for up to a week.

Ingredient Swaps

Tuna can be swapped for canned salmon or cooked shredded chicken to vary the flavors while keeping the texture similar. For a gluten-free option without panko, crushed rice crackers add great crispness. Adjust spices in the mayo by adding a little grated ginger or a drop of sesame oil for extra depth.

Serving Pairings

Serve these tuna cakes alongside a simple Asian slaw made with cabbage, carrots, and a light rice vinegar dressing for a refreshing crunch. Jasmine or brown rice works wonderfully as a base for a fuller meal. Pair with steamed edamame or lightly sautéed greens for extra nutrients.

Seasonal Upgrades

Add finely diced mango or cucumber into the tuna mixture for a burst of freshness in warmer months. Swap green onions for scallions or chives according to what is freshest at the market. Garnish with toasted sesame seeds or chopped cilantro for added color and flavor.

This recipe brings together ease and flavor beautifully, making it perfect for any occasion. The balance of textures and tastes keeps me coming back for more.

Frequently Asked Cooking Questions

→ What oils are best for frying these tuna cakes?

Avocado and sesame oils are ideal as they provide a high smoke point and add complementary nutty aromas to the cakes.

→ Can I bake the tuna cakes instead of frying?

Yes, baking at 375°F (190°C) for about 15 minutes yields a lighter version while maintaining tender texture and good flavor.

→ How do I adjust the spiciness of the mayo?

Simply vary the amount of sriracha used when whisking the mayo, adding more for a stronger kick or less for milder heat.

→ What crumbs work best for coating?

Gluten-free crumbs or panko give a nice crunch; choose based on dietary needs and desired texture.

→ Can I substitute arrowroot powder?

Yes, regular flour can be used as a binder, but arrowroot offers a lighter, gluten-free option with a smooth texture.