Asian-Style Tuna Cakes with Spicy Mayo: Crispy, Zesty, and Protein-Packed
These crispy Asian-style tuna cakes are packed with bold flavors from soy sauce, sesame oil, garlic, and ginger, then pan-fried to golden perfection and paired with a creamy, spicy mayo drizzle. Ready in under 30 minutes and perfect for a protein-rich, comforting dinner.
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.