Save Asian-Style Tuna Cakes with Spicy Mayo are my no-fuss solution for a protein-packed, crave-worthy lunch. Crispy, golden, and punched up with a zingy sauce, they turn a can of tuna into something special. My family devours them sometimes I double the recipe just to have leftovers for snacking.
I whipped these up on a rainy Saturday when my pantry was nearly bare. Now my kids ask for them every time we need something comforting and satisfying, but fast.
Ingredients
- Flaked white tuna in cans: provides lean protein and a mild fish flavor Make sure to get tuna packed in water or brine and drain it really well so the mixture holds together
- Green onions: give a mix of mild sharpness and fresh color Use both white parts in the mix and greens for garnish for best flavor
- Egg: binds everything together Look for the freshest eggs for best structure
- Soy sauce: infuses umami and a salty pop Tamari or coconut aminos work too
- Arrowroot powder or flour: adds crispiness and helps cakes hold their shape Choose a fine-grain arrowroot for the lightest texture
- Real mayonnaise: for both the cakes and the sauce Pick a thick, high-quality mayo for richness and creaminess
- Fresh garlic: adds depth and fragrance Always use fresh cloves instead of jarred for a real punch
- Salt and pepper: enhance all the flavors Use a flaky sea salt if you can
- Gluten-free crumbs or panko: provide crunch and hold Mix with a fork to break up any clumps before coating
- Avocado oil and sesame oil: for frying bring healthful fats and an aromatic Asian touch Use a neutral avocado oil and toasted sesame oil for best flavor
- Sriracha sauce: brings spicy heat to the mayo Select your favorite Asian chili sauce and adjust to taste
- Fresh lime juice: for the mayo adds brightness and a subtle tang Use just-squeezed juice
- Sesame seeds and extra green onion for garnish: give crunch and color Toast sesame seeds for extra flavor
Instructions
- Prepare the Aromatics and Crumbs
- Chop the green onions very finely and separate the white parts from the greens Set the green onion greens aside for topping Add your crumbs to a shallow bowl and have them ready for coating
- Make the Spicy Mayo
- In a small bowl whisk the mayonnaise with lime juice sriracha and a good pinch of salt and pepper Taste and adjust the spice as you like Set the spicy mayo aside so the flavors can meld
- Mix the Tuna Cake Base
- In a medium bowl combine the drained tuna with the chopped green onion whites egg soy sauce arrowroot powder mayonnaise minced garlic and a pinch of salt and pepper Use a fork and mix everything until evenly combined The mixture should be cohesive and just slightly damp
- Shape and Coat the Cakes
- With clean hands form the mixture into small cakes about two inches wide Gently press each cake in the crumbs turning to coat both sides well so you get a really even golden crust
- Fry Until Golden
- Heat a nonstick skillet over medium heat and pour in a swirl of avocado oil plus a drizzle of toasted sesame oil Wait until the oil just shimmers for the perfect sear Fry the tuna cakes in batches for about two minutes on each side Flip when they are golden brown and the edges look crisp Drain on a paper towel so they stay extra crunchy
- Serve and Garnish
- Arrange the cooked tuna cakes on a serving plate Drizzle generously with spicy mayo and scatter with toasted sesame seeds plus the reserved green onion greens Serve while hot for the best texture
Save I remember when my son sat on the counter and stirred the spicy mayo himself and begged for a little extra sriracha on his plate Just a touch of toasted sesame oil in the pan sets these apart and makes your whole kitchen smell incredible
How to Store and Reheat
Once cooled pack the tuna cakes into an airtight container and refrigerate They last for up to three days To reheat place in a hot nonstick skillet just until warmed through so they regain their crisp If you need to microwave them use a paper towel underneath to keep them from going soggy Store leftover spicy mayo in a small jar in the fridge Shake well before serving
Ingredient Swaps and Adaptations
If you are out of arrowroot powder swap in regular flour or even cornstarch No fresh green onions Try finely chopped chives or even a little grated shallot Make it dairy free with a vegan mayo that is thick and tangy
Serving Suggestions That Shine
Serve these tuna cakes over a bed of mixed seasonal greens for a light dinner Slot them into a lettuce wrap and sprinkle with extra herbs for a crunch Consider small slider buns for a fun party twist with an extra dollop of spicy mayo
Save These tuna cakes are always a crowd pleaser and they make lunch so much more exciting Enjoy every crispy bite!
Recipe FAQ
- → What tuna is best for making these cakes?
Use flaked white canned tuna for a mild flavor and pleasing texture. Make sure to drain it well before mixing.
- → Can I make these cakes gluten-free?
Yes, simply choose gluten-free panko or crumbs and arrowroot powder or your preferred gluten-free flour alternative.
- → How do I adjust the spiciness of the mayo?
Start with a small amount of sriracha in the mayo, then taste and add more for extra heat according to your preference.
- → What oil should I use for frying?
Avocado oil or a mix of avocado and sesame oil gives a subtle nutty flavor and makes the cakes crisp up nicely.
- → What garnishes work well for serving?
Sprinkle with sesame seeds and fresh green onion greens for color and extra crunch. A squeeze of lime is also delicious.