Asian-Style Tuna Cakes Mayo

This crispy Asian-style tuna cake recipe transforms humble canned tuna into an elegant appetizer or main dish with minimal effort. The combination of crispy exterior and flavorful interior makes these little cakes irresistible, while the spicy mayo adds the perfect creamy kick to complete each bite.

I first made these tuna cakes when I needed a quick dinner using what I had in my pantry. Now they've become my go to weeknight meal when I want something that feels special without much planning.

Ingredients

For the Tuna Cakes

• Canned white tuna: provides the protein base choose high quality water packed for best flavor
• Green onions: add freshness and mild allium flavor with whites for cooking and greens for garnish
• Egg: works as the perfect binder to hold everything together
• Soy sauce: delivers that umami depth that makes these distinctly Asian inspired
• Arrowroot powder: helps bind the cakes while keeping them gluten free if needed
• Mayonnaise: adds moisture and richness to prevent dry tuna cakes
• Garlic: creates aromatic foundation fresh minced works best here
• Panko or gluten free crumbs: create that irresistible crispy coating
• Avocado oil: stands up well to the frying temperature without burning
• Sesame oil: adds distinctive nutty flavor use sparingly as it is potent

For the Spicy Mayo

• Real mayonnaise: forms the creamy base quality matters here
• Lime juice: brightens the sauce with acidity choose a juicy fresh lime
• Sriracha sauce: brings customizable heat level and slight sweetness

Step-by-Step Instructions

Prep Ingredients:

Separate the white and green parts of your onions with the whites going into the mixture and greens saved for garnish. This technique ensures you get both cooked flavor in the cakes and fresh brightness as garnish. Have your crumbs ready in a shallow dish for easy coating.

Make Spicy Mayo:

Combine all sauce ingredients until smooth and set aside to let flavors meld while you prepare the cakes. This allows the flavors to develop fully before serving. Taste and adjust seasoning now so it's perfect when you serve.

Mix Tuna Cake Base:

Thoroughly combine the drained tuna with whites of green onions egg soy sauce arrowroot mayonnaise garlic and seasonings. Be gentle but thorough ensuring even distribution without overmixing which could make the texture tough.

Form and Coat Cakes:

Shape mixture into evenly sized cakes about 2 inches in diameter and approximately half inch thick. Press gently into the crumbs ensuring even coverage on all sides. The crumbs should adhere easily if your mixture has the right moisture level.

Pan Fry to Perfection:

Heat your oils in a nonstick pan until shimmering but not smoking. Place cakes carefully into the hot oil leaving space between each. Cook until golden brown about 2 minutes per side. Watch closely as they cook quickly. The ideal cake has a deep golden crust with a moist interior.

Serve and Garnish:

Transfer cooked cakes to serving plates drizzle generously with the spicy mayo and sprinkle with reserved green onion tops and sesame seeds if desired. Arrange them attractively with extra sauce on the side.

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The sesame oil is my secret weapon in this recipe. Just that tiny splash transforms these from ordinary tuna cakes into something truly special with an authentic Asian flair. My husband who claims to dislike canned tuna regularly requests these for dinner proving good technique can elevate humble ingredients.

Flavor Variations

These tuna cakes welcome adaptation based on what you have available. Try adding finely diced bell pepper for color and sweetness or substitute cilantro for green onions if you prefer. For a Thai inspired version mix in a teaspoon of red curry paste and lime zest. The basic technique remains the same but these small tweaks can create entirely different flavor profiles to keep the recipe exciting.

Make Ahead and Storage

These tuna cakes actually improve with a brief rest which allows flavors to develop. You can prepare the mixture up to 24 hours ahead and refrigerate before cooking. After cooking they keep beautifully in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes until warmed through or enjoy them cold in a salad. The spicy mayo can be refrigerated separately for up to a week.

Serving Suggestions

Create a complete Asian inspired meal by serving these tuna cakes with cucumber salad dressed with rice vinegar and a side of steamed rice. For a lower carb option serve them atop mixed greens with sliced avocado. They also make excellent sliders when placed on small buns with lettuce tomato and extra spicy mayo. For an elegant appetizer presentation serve each cake on an individual ceramic spoon with a tiny dollop of mayo and a single green onion slice.

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Recipe FAQs

→ Can I make these tuna cakes ahead of time?

Yes, you can prepare the tuna mixture and form the patties up to 24 hours in advance. Keep them covered in the refrigerator. For best results, add the panko coating just before cooking to maintain crispiness.

→ What can I substitute for arrowroot powder?

Regular all-purpose flour, cornstarch, or potato starch can be used instead of arrowroot powder. They all serve as binding agents to help the tuna cakes hold together during cooking.

→ How can I make these tuna cakes gluten-free?

Use certified gluten-free panko crumbs or gluten-free breadcrumbs for coating. Also, ensure your soy sauce is gluten-free (or use tamari) and verify that all other packaged ingredients are free from gluten contamination.

→ What sides pair well with these tuna cakes?

These Asian-style tuna cakes pair wonderfully with a cucumber salad, steamed rice, stir-fried vegetables, or a simple green salad. For a lighter meal, serve them in lettuce cups or with pickled vegetables.

→ Can I bake these tuna cakes instead of frying?

Yes, you can bake them at 375°F (190°C) for about 15-20 minutes, flipping halfway through. Lightly spray or brush them with oil before baking to help them crisp up. The texture won't be quite as crispy as pan-fried, but they'll still be delicious.

→ Can I use fresh tuna instead of canned?

Yes, you can use about 8-10 ounces of cooked, flaked fresh tuna. Simply cook the tuna until just done, let it cool, and flake it before mixing with the other ingredients.