Description
Discover how to make delicious Asian-Style Tuna Cakes with Spicy Mayo. This recipe combines flaky tuna with savory Asian spices and a creamy, zesty sriracha mayo for a quick and satisfying meal or appetizer. Easy to prepare and full of flavor, perfect for weeknights.
Ingredients
Scale
- 1 (5-ounce) can tuna, drained well
- 1/4 cup panko breadcrumbs, plus more for coating
- 1 large egg, lightly beaten
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped green onion (white and green parts)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon black pepper
- 2–3 tablespoons neutral cooking oil (like vegetable, canola, or grapeseed) for pan-frying
- For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 teaspoons sriracha (or other hot sauce, to taste)
- 1/2 teaspoon lime juice (optional, but recommended for brightness)
Instructions
- 1. Prepare the Tuna Mixture: In a medium bowl, flake the drained tuna with a fork. Add the 1/4 cup panko breadcrumbs, beaten egg, chopped cilantro, chopped green onion, grated ginger, minced garlic, soy sauce, sesame oil, and black pepper. Mix gently until just combined. Be careful not to overmix, as this can make the cakes tough.
- 2. Form the Cakes: Divide the tuna mixture into 4 equal portions. Gently form each portion into a small, flattened patty, about 2-3 inches in diameter and 1/2 inch thick. If the mixture feels too wet to hold its shape, you can add another tablespoon of panko breadcrumbs.
- 3. Coat the Cakes: Place a small amount of extra panko breadcrumbs onto a shallow plate or into a small dish. Gently press each tuna cake into the panko on both sides, coating them evenly. This step is crucial for achieving that desirable crisp exterior when pan-frying.
- 4. Make the Spicy Mayo: While the cakes are chilling slightly (or you can do this beforehand), whisk together the mayonnaise, sriracha, and lime juice (if using) in a small bowl. Taste and adjust the sriracha for your preferred level of heat.
- 5. Pan-Fry the Cakes: Heat the neutral cooking oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the coated tuna cakes into the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
- 6. Cook Until Golden Brown: Cook the tuna cakes for 3-4 minutes per side, until they are golden brown and heated through. The exterior should be delightfully crisp, and the interior should be moist but cooked. Adjust the heat if they are browning too quickly.
- 7. Serve: Remove the tuna cakes from the skillet and drain them on a paper towel-lined plate to remove any excess oil. Serve immediately with a generous dollop of the prepared spicy mayo.
Notes
Storage: Once cooled completely, store leftover tuna cakes in an airtight container in the refrigerator for up to 2-3 days. Reheating: Reheat in a dry skillet over medium-low heat for a few minutes per side until warmed through, or use a toaster oven for best results. Spicy Mayo Storage: Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Pan-Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving (1 cake)
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g