Name: Asian-Style Tuna Cakes with Spicy Mayo Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 (142 g) cans flaked white tuna, drained; 2 green onions, whites and greens separated; 1 egg; 1 tbsp soy sauce; 2 tbsp arrowroot powder (or regular flour); ¼ cup mayonnaise; 2 cloves garlic, minced; Salt and pepper, to taste; ½ cup gluten-free crumbs or panko crumbs; Avocado oil, for frying; Sesame oil, for frying; ½ cup real mayonnaise; Juice from ½ lime; 1 tbsp sriracha sauce; Salt and pepper, to taste

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Asian-Style Tuna Cakes with Spicy Mayo might just become your new obsession! Imagine tender, golden tuna cakes bursting with umami and flecked with fresh green onion, all topped with a cool yet fiery drizzle of homemade spicy mayo. This recipe transforms humble pantry staples into a mouthwatering masterpiece: every bite is crispy, creamy, a little spicy, and absolutely packed with flavor. Whether you’re craving a quick weeknight dinner, a satisfying lunch, or the ultimate party snack, these Asian-Style Tuna Cakes with Spicy Mayo are guaranteed to delight—and the best part is, they only take a handful of wholesome ingredients!

Asian-Style Tuna Cakes with Spicy Mayo Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Asian-Style Tuna Cakes with Spicy Mayo is that each ingredient has a clear purpose—nothing is wasted, and every component shines. Here’s how each piece brings flavor, texture, or color to the final dish.

Flaked white tuna (2 cans, 142g each): The star of the show, this gives the cakes rich, savory depth and loads of protein.
Green onions (2, whites and greens separated): Lends freshness and a gentle, allium zing to brighten every bite.
Egg (1): Acts as your trusty binder so the cakes hold beautifully and stay moist inside.
Soy sauce (1 tbsp): Brings real umami and a punch of delicate saltiness to lift the flavor profile.
Arrowroot powder or regular flour (2 tbsp): Binds the mixture and gives the cakes their tender-yet-crisp finish.
Mayonnaise (1/4 cup): Provides creamy richness and helps the cakes stay silky and luscious.
Garlic (2 cloves, minced): For bold, aromatic flavor that makes the cakes irresistibly savory.
Salt and pepper, to taste: These essentials tweak and enhance all the other flavors—don’t skip them!
Gluten-free crumbs or panko crumbs (1/2 cup): Delivers that signature crispy coating everyone loves; use gluten-free for dietary needs.
Avocado oil, for frying: Chosen for its neutral flavor and high smoke point, which makes for perfect browning.
Sesame oil, for frying: Just a touch infuses the cakes with authentic nutty aroma and depth.
Mayonnaise (1/2 cup, for spicy mayo): The creamy foundation for your spicy drizzle.
Lime juice (from 1/2 lime): Adds tangy brightness to the spicy mayo and balances the heat.
Sriracha sauce (1 tbsp): Offers a bold, spicy kick that makes the sauce addictive.
Salt and pepper, for the mayo: Perfects the spicy mayo with adjustable seasoning.

How to Make Asian-Style Tuna Cakes with Spicy Mayo

Step 1: Prep Your Ingredients

Start by finely chopping your green onions, making sure to separate the crisp whites from the tender greens—the greens will make a gorgeous garnish later. Set your crumbs aside in their own bowl so you’re ready for coating. Having everything prepped before you mix ensures stress-free assembly and perfect texture.

Step 2: Whip Up the Spicy Mayo

In a small bowl, whisk together half a cup of real mayonnaise, the zesty juice from half a lime, a tablespoon of sriracha, and a pinch each of salt and pepper. Taste and tweak the heat or tanginess to your liking. Set this irresistible sauce aside so the flavors can meld while you make the tuna cakes.

Step 3: Mix the Tuna Cake Base

In a separate mixing bowl, combine your drained flaked tuna, chopped green onion whites, egg, soy sauce, arrowroot powder (or regular flour), remaining mayonnaise, minced garlic, and your desired amount of salt and pepper. Use a fork to combine everything thoroughly, ensuring the mixture is cohesive but still chunky from the tuna.

Step 4: Shape and Coat

Take small, even scoops of the tuna mixture and lightly form them into cakes, about two inches across. Gently press each cake into the crumbs you set aside, coating all sides—this step gives you that irresistible crunch that makes every bite of Asian-Style Tuna Cakes with Spicy Mayo a delight.

Step 5: Fry to Golden Perfection

Heat a nonstick pan over medium and drizzle in just enough avocado oil for a generous film, along with a splash of aromatic sesame oil. Add the tuna cakes in batches, taking care not to crowd the pan. Fry for about two minutes per side until they turn deeply golden and warm through.

Step 6: Plate Up and Drizzle

Transfer your freshly cooked cakes to a plate. Dollop or artfully drizzle your homemade spicy mayo over the top, then shower with sesame seeds and the reserved green onion greens for a final pop of color and flavor. Dive in while they’re hot!

How to Serve Asian-Style Tuna Cakes with Spicy Mayo

Garnishes

Sprinkle toasted sesame seeds for added crunch, and scatter sliced green onion greens for that hit of fresh color and vibrancy. A quick sprinkle of chili flakes or a drizzle of extra sriracha ups the heat if you want bolder Asian-Style Tuna Cakes with Spicy Mayo!

Side Dishes

For a light meal, serve these tuna cakes with a crisp Asian slaw, some steamed jasmine rice, or tangy pickled cucumbers. If you’re hosting, set them out with lettuce leaves so guests can make their own wraps—a playful, refreshing twist on the classic.

Creative Ways to Present

Stack mini cakes high on a platter for an eye-catching appetizer, or nestle them in lettuce cups with a drizzle of spicy mayo for bite-sized party eats. For a fun lunch, serve the Asian-Style Tuna Cakes with Spicy Mayo on a toasted brioche bun with cabbage and extra sauce for an Asian-inspired tuna burger.

Make Ahead and Storage

Storing Leftovers

Let any leftover cakes cool completely, then store them in an airtight container in the fridge for up to 3 days. Be sure to keep the spicy mayo separate so the cakes stay crispy until you’re ready to serve again.

Freezing

You can absolutely freeze these! Place uncooked, breadcrumb-coated tuna cakes on a lined tray and pop them into the freezer until firm. Once solid, transfer to a zip-top bag with parchment between layers. They’ll keep beautifully for up to 2 months—just thaw and fry when you need a quick weeknight dinner.

Reheating

For best results, reheat leftover tuna cakes in a hot nonstick skillet or air fryer for a few minutes per side to restore their crispy exterior. Microwave reheating works in a pinch, but you’ll miss out on the crunch that makes Asian-Style Tuna Cakes with Spicy Mayo so special.

FAQs

Can I substitute another type of fish for the tuna?

Absolutely! Canned salmon works incredibly well if you prefer, and even flaked cooked chicken can be swapped in for a land-inspired take on this recipe. The flavor will change, but the texture will remain fantastic.

Is there a vegan version of these tuna cakes?

Totally possible! Use mashed chickpeas or jackfruit in place of the tuna, opt for a flaxseed “egg,” and swap in vegan mayonnaise. The binding and flavor will still deliver a savory, satisfyingly crispy cake.

How spicy is the mayo in Asian-Style Tuna Cakes with Spicy Mayo?

The spicy mayo has a gentle kick from the sriracha, but you can easily customize the heat by adding more or less to taste. For a fiery version, try adding a pinch of cayenne or gochujang.

Can I make the tuna cakes ahead of time and cook them later?

Yes! You can shape and bread the cakes a few hours ahead, then refrigerate until you’re ready to fry. This makes Asian-Style Tuna Cakes with Spicy Mayo a fantastic make-ahead meal or party appetizer.

What kind of crumbs should I use if I’m gluten-free?

Look for certified gluten-free panko or breadcrumbs, which give the same amazing crunch. Rice crumbs or even crushed cornflakes can work in a pinch for a gluten-free bite that’s just as delicious.

Final Thoughts

If you’re searching for something that’s zesty, easy, and sure to impress, Asian-Style Tuna Cakes with Spicy Mayo belong in your rotation. Every bite is a celebration of bold flavors and perfect textures. Try them once, and you might find yourself craving these tuna cakes every week!

Asian-Style Tuna Cakes with Spicy Mayo Recipe

★★★★★

5.2 from 27 reviews

Author: Lila
Total Time: 25 minutes
Yield: Makes 4 tuna cakes 1x
Diet: Gluten Free

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Description

These Asian-Style Tuna Cakes with Spicy Mayo are a delightful and flavorful dish that is perfect for a quick and delicious meal. The tuna cakes are crispy on the outside, tender on the inside, and paired with a creamy and spicy mayo that adds a zesty kick.

Instructions

Prepare Ingredients: Wash and finely chop the green onions, separating the white parts from the greens. Set the greens aside for garnish. Add the crumbs to a small bowl and set aside.
Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper. Taste and adjust as desired. Set aside.
Mix the Tuna Cakes: In a mixing bowl, combine the drained tuna, the whites of the green onions, the egg, soy sauce, arrowroot powder, remaining mayonnaise, minced garlic, salt, and pepper. Use a fork to mix thoroughly until the mixture is completely combined.
Form and Coat the Tuna Cakes: Take small portions of the tuna mixture and form them into cakes, approximately 2 inches in diameter. Coat each cake evenly in the panko crumbs to create a crisp exterior.
Cook the Tuna Cakes: Heat a nonstick pan over medium heat. Drizzle in a little avocado oil and sesame oil. Once heated, add the tuna cakes and fry for about 2 minutes on each side or until golden brown and heated through.
Serve: Transfer the cooked tuna cakes to a plate. Drizzle with spicy mayo and garnish with sesame seeds and the reserved green onion greens. Enjoy!