There’s something magical about turning a few humble pantry ingredients into something bold, comforting, and downright irresistible. That’s exactly what happens when you make these Asian-Style Tuna Cakes with Spicy Mayo. Golden on the outside, tender on the inside, and packed with Asian flavors like soy sauce, sesame oil, garlic, and ginger, each bite delivers crave-worthy umami and satisfying texture. And don’t even get me started on the spicy mayo—it’s creamy, tangy, and gives just the right amount of kick to elevate the whole dish.
I’ve always believed that comfort food should feel like a warm hug after a long day, and this recipe delivers just that—without the heaviness. It’s a weeknight wonder that’s equally great for lunchboxes, casual dinner parties, or your next craving for something crunchy, zesty, and filling. Whether you’re a tuna fan or just trying to eat more high-protein meals on a budget, this recipe is here to save your routine.
And the best part? These tuna cakes are quick, customizable, and totally beginner-friendly. You can prep, cook, and serve them all in under 30 minutes—and still feel like you’ve made something special. It’s an easy way to introduce bold, Asian-inspired flavors to your table with ingredients you probably already have in your kitchen.
So if you’re craving a cozy, Asian-inspired comfort meal that’s ready in under 30 minutes, this one’s calling your name.
Asian-Style Tuna Cakes with Spicy Mayo: Crispy, Zesty, and Protein-Packed
Ingredients
For the Tuna Cakes:
- 2 cans tuna 5 oz each, drained
- 2 eggs
- ¼ cup panko breadcrumbs or use crushed rice crackers for gluten-free
- 2 green onions finely sliced
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 garlic clove minced
- 1 teaspoon fresh grated ginger
- Salt and pepper to taste
- Oil for frying avocado or canola works well
For the Spicy Mayo:
- ¼ cup mayonnaise
- 1 –2 teaspoons sriracha adjust to heat preference
- Squeeze of lime juice optional
Instructions
- Step 1: In a large bowl, combine tuna, eggs, breadcrumbs, green onions, soy sauce, sesame oil, garlic, and ginger. Mix until just combined.
- Step 2: Form into 8 equal patties, about 2 inches wide.
- Step 3: Heat oil in a nonstick skillet over medium heat. Once hot, add cakes in batches.
- Step 4: Cook each side for 3–4 minutes until golden and crisp. Transfer to paper towels to drain.
- Step 5: Mix spicy mayo ingredients in a small bowl. Taste and adjust heat with more sriracha or lime.
- Step 6: Serve tuna cakes warm with a dollop or drizzle of spicy mayo. Garnish with extra scallions or sesame seeds if desired.
Notes
Secret Tips for Asian-Style Tuna Cakes with Spicy Mayo
- Use a mix of light and white tuna: Combining chunk light tuna (moist and flaky) with solid white tuna (firm and mild) creates better structure and balanced flavor.
- Add a pinch of sugar or mirin to the mix: A tiny bit of sweetness balances the salty-savory notes of soy sauce and enhances the overall umami profile—classic in many Asian dishes.
- Incorporate a splash of rice vinegar: Just a teaspoon in the tuna mixture adds brightness and depth without overwhelming the other flavors.
- Mix in a dash of fish sauce: For a deeper umami punch, add ½ teaspoon of fish sauce—subtle but powerful (especially when paired with the sesame oil).
- Use a microplane for garlic and ginger: Instead of mincing, grate them finely with a microplane to fully distribute their flavor without chunks.
- Pan-fry in toasted sesame oil + neutral oil blend: Combining sesame oil with avocado or canola oil boosts aroma and crispiness without burning the cakes.
- Chill the patties overnight: For meal prep or dinner parties, forming the patties a day ahead lets the flavors meld and improves hold during cooking.
- Serve with shredded cabbage or slaw underneath: This not only adds crunch but also catches any sauce drips and turns the plate into a more complete meal.
- Add a dash of soy sauce to the spicy mayo: This extra layer of umami makes the sauce even more addictive. Stir in ½ tsp to boost depth.
- Top with furikake or crushed nori: Sprinkle on some Japanese furikake seasoning or torn nori strips for added umami and texture—it’s a flavor game-changer.
Recipe Overview
Difficulty Level: Easy
Course: Dinner / Appetizer / Lunch
Cuisine: Asian Fusion
Servings: 4 (makes 8 cakes)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Snapshot (Per 2 Cakes + Sauce)
- Calories: ~290
- Protein: 22g
- Fat: 18g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 2g
Budget Breakdown
- Canned tuna (2 cans): ~$2.50
- Eggs (2): ~$0.50
- Panko breadcrumbs: ~$0.75
- Green onions, garlic, ginger, soy sauce: ~$1.00
- Mayo & sriracha: ~$1.25
- Oil for frying: ~$0.50
Total Cost: ~$6.50
Cost Per Serving: ~$1.63
Behind the Recipe
This one came out of necessity—a last-minute dinner idea during a grocery lull. I had a couple of tuna cans, some green onions, and a strong craving for something savory and crispy. I mixed everything into patties, fried them up, and whipped together a spicy mayo using pantry staples. What I didn’t expect was for everyone at the table to fall in love with them at first bite.
Since then, these tuna cakes have become a staple in my comfort food lineup. They hit that sweet spot between nourishing and indulgent. I’ve served them at family dinners, added them to meal-prep lunches, and even plated them up for guests (they always ask for the recipe). They’re a reminder that comfort food doesn’t have to be heavy or complicated—just made with care and good ingredients.
This recipe was also born out of my love for street food-style bites—crispy, dippable, and full of bold flavor. The Asian twist with soy sauce, sesame oil, and ginger really amps up the umami, and that spicy mayo? It takes them to another level. It’s the kind of back-pocket meal you whip out when time is short but expectations are high.
This is my kind of kitchen win: easy, cozy, and full of flavor with a little kick.
What Makes It Irresistible
- Crispy outside, tender inside
- Big Asian flavor with minimal ingredients
- Easy pantry-based prep
- High in protein and meal-prep friendly
- That spicy mayo is addictive (you’ve been warned)
Best Served When…
- You need a quick 30-minute dinner
- Craving takeout but want something lighter
- Hosting a casual gathering with finger foods
- Meal prepping high-protein lunch boxes
- Looking for an easy gluten-free dinner (just swap breadcrumbs)
Pantry Rundown
Ingredients List:
For the Tuna Cakes:
- 2 cans tuna (5 oz each), drained
- 2 eggs
- ¼ cup panko breadcrumbs (or use crushed rice crackers for gluten-free)
- 2 green onions, finely sliced
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon fresh grated ginger
- Salt and pepper to taste
- Oil for frying (avocado or canola works well)
For the Spicy Mayo:
- ¼ cup mayonnaise
- 1–2 teaspoons sriracha (adjust to heat preference)
- Squeeze of lime juice (optional)
Ingredient Notes:
Tuna: Canned tuna is low-fat, high in protein, and cost-effective. Healthline notes it’s rich in omega-3s and a great lean protein source.
Breadcrumbs: Panko gives a crisp texture. Use gluten-free crumbs if needed.
Ginger & Garlic: Fresh gives the best punch, but powders work in a pinch.
Spicy Mayo: Combine mayo + sriracha + lime = creamy heat. WebMD notes spicy condiments may provide a mild metabolic boost.
How It’s Done
Step 1: In a large bowl, combine tuna, eggs, breadcrumbs, green onions, soy sauce, sesame oil, garlic, and ginger. Mix until just combined.
Step 2: Form into 8 equal patties, about 2 inches wide.
Step 3: Heat oil in a nonstick skillet over medium heat. Once hot, add cakes in batches.
Step 4: Cook each side for 3–4 minutes until golden and crisp. Transfer to paper towels to drain.
Step 5: Mix spicy mayo ingredients in a small bowl. Taste and adjust heat with more sriracha or lime.
Step 6: Serve tuna cakes warm with a dollop or drizzle of spicy mayo. Garnish with extra scallions or sesame seeds if desired.
Derek’s Pro Tips
- Drain tuna well to avoid soggy cakes.
- Chill patties for 10 minutes before frying to help them hold shape.
- Use two spatulas to flip cleanly without breaking.
- Double the spicy mayo (you’ll want it on everything).
- Make mini versions for appetizers or bento boxes.
Make It Yours
Make it Low-Carb: Use almond flour or crushed pork rinds instead of panko.
Add Veggies: Shredded carrots or cabbage add crunch and color.
Swap Protein: Try canned salmon or chopped cooked shrimp.
Spice It Up: Add gochujang or chili flakes to the mix.
Bake Instead of Frying: 400°F for 15 minutes on parchment-lined tray, flipping halfway.
Keep It Cozy
Store: Refrigerate leftover tuna cakes in an airtight container up to 3 days.
Reheat: Pan-fry or air fry for best texture. Microwave works but softens crust.
Freeze: Wrap cooked patties individually and freeze up to 2 months. Thaw overnight in the fridge.
🍽️ Meal Pairings
Pair these spicy tuna cakes with:
Comfort Food Questions Answered
Chunk light tuna in water works best—not too dry, not too oily. It holds together well and mixes easily with the other ingredients.
Yes! Try almond flour, oat flour, or crushed rice crackers as a binder. You can also use cooked rice or mashed sweet potato.
Use enough egg to bind, and chill the patties for 10 minutes before cooking. Don’t flip too early—wait for a good sear.
Absolutely. They’re high in protein, low in carbs, and packed with flavor. Store well in the fridge and reheat easily.
Moderately! You can use avocado oil mayo or light mayo to reduce calories. Best Health Magazine shares the nutritional content of this magic combo.
Each serving of two cakes with sauce contains around 290 calories. It’s a protein-packed, low-carb meal that keeps you full and energized. USDA FoodData Central is a great source to estimate nutrition based on your exact brands.
They pair well with sticky rice, Asian slaw, lettuce wraps, or steamed veggies. Drizzle extra spicy mayo or soy glaze for added flavor.
Asian-style tuna cakes are a top contender, but you can also try tuna-stuffed peppers, tuna avocado salads, or tuna patties with quinoa. These are perfect for low-carb, high-protein diets.
Yes, air frying works beautifully. Preheat your air fryer to 375°F and cook for 6–8 minutes per side until golden and heated through.
Final Stir
These Asian-Style Tuna Cakes with Spicy Mayo are the definition of easy comfort food that delivers big flavor. Crispy, zesty, protein-rich, and drizzled with spicy mayo, they turn ordinary pantry ingredients into something you’ll want to eat on repeat.
They’re fast enough for weeknights, fancy enough for guests, and flexible enough to fit into any meal plan. And because they’re so simple to make, you’ll find yourself returning to them again and again whenever you need a reliable, cozy, flavor-packed meal.
What I love most is how this dish transforms an everyday ingredient like canned tuna into something genuinely exciting. With just a few additions, you create layers of flavor and texture that hit every comfort food note. It’s satisfying, feel-good eating—and it couldn’t be easier to make.
So go ahead—open that can of tuna and let’s bring the comfort. This recipe proves that the simplest things really can be the most satisfying.
Comfort food doesn’t need to be heavy. These tuna cakes prove that flavor and ease can live in the same dish.
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Crispy, golden tuna cakes with bold Asian flavors and a drizzle of creamy sriracha mayo—this recipe is fast, flavorful, and made for comfort.
