One sunny afternoon, I was rifling through my pantry, thinking about a light yet flavorful lunch that could satisfy both my craving for seafood and my desire for something quick to prepare. The idea of tuna cakes came to mind, a dish I had enjoyed at a small coastal eatery years ago.
I wanted to recreate that balance of textures: tender, savory fish combined with aromatic seasonings, a touch of crunch, and a bright, spicy sauce.
As I gathered the ingredients, I realized how versatile canned tuna can be when handled with a little creativity. Mixing in green onions, garlic, and a subtle hint of soy sauce brought depth to the fish, while breadcrumbs promised a golden crust.
Preparing the spicy mayo was almost meditative, the tang of lime, heat from sriracha, and creamy mayonnaise combining into a perfect companion. Cooking the tuna cakes became a rhythmic process, each sizzle in the pan building anticipation. By the time they were plated with a drizzle of spicy mayo and sprinkled with green onion tops, the kitchen felt lively, inviting, and ready for a meal that was both simple and special.
The first bite revealed layers of flavor: tender, savory tuna, crisp golden edges, and the creamy, zesty mayo tying everything together. Sharing the tuna cakes with family turned an ordinary afternoon into a playful, flavorful experience. Each bite was a reminder that simple ingredients, with a little attention and care, can become a dish that feels indulgent yet approachable.
Short Description
Asian Tuna Cakes With Spicy Mayo are golden, flavorful tuna patties with a crisp exterior and tender interior, served with a tangy, zesty sriracha-lime mayo. Quick to prepare and perfect as a light lunch or appetizer.
Key Ingredients
For the Tuna Cakes
- 2 cans (142 g each) flaked white tuna, drained
- 2 green onions, finely chopped (whites and greens separated)
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder or all-purpose flour
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- ½ cup breadcrumbs (panko or gluten-free)
- Avocado oil and sesame oil, for frying
For the Spicy Mayo
- ½ cup mayonnaise
- Juice from ½ lime
- 1 tbsp sriracha sauce
- Salt and black pepper, to taste
Tools Needed
- Nonstick skillet or frying pan
- Mixing bowls (large and small)
- Spoon or spatula
- Measuring cups and spoons
- Shallow dish for breadcrumbs
Cooking Instructions
Step 1: Prep the Ingredients
Chop the green onions, separating the white parts for the cakes and keeping the green tops for garnish. Pour breadcrumbs into a shallow dish for coating the patties later.
Step 2: Make the Spicy Mayo
In a small bowl, combine mayonnaise, lime juice, sriracha, salt, and pepper. Mix until smooth and refrigerate until serving.
Step 3: Mix the Tuna Cakes
In a large bowl, combine drained tuna, white parts of green onions, egg, soy sauce, arrowroot (or flour), mayonnaise, garlic, salt, and black pepper. Mix gently but thoroughly until the mixture holds together.
Step 4: Form and Coat the Cakes
Shape the tuna mixture into 2-inch patties. Lightly coat each patty in breadcrumbs, pressing gently to ensure the coating sticks evenly.
Step 5: Cook the Cakes
Heat a nonstick skillet over medium heat and add a mixture of avocado oil and sesame oil to coat the pan. Fry the tuna cakes for about 2 minutes per side, or until golden and crispy. Avoid overcrowding the pan; cook in batches if necessary.
Step 6: Serve
Arrange the cooked tuna cakes on a serving plate. Drizzle with spicy mayo, garnish with green onion tops, and sprinkle with sesame seeds if desired. Serve immediately.
Why You’ll Love This Recipe
Quick and easy to prepare
Light yet satisfying, perfect for lunch or appetizer
Crispy exterior with tender, flavorful interior
Spicy mayo adds a refreshing, zesty kick
Flexible ingredients: can swap tuna for salmon or shredded chicken
Mistakes to Avoid & Solutions
Tuna mixture too wet
Patties fall apart when cooking
Solution: Add extra breadcrumbs 1 tbsp at a time until the mixture holds
Pan too hot
Exterior burns before the inside is cooked
Solution: Keep heat medium; adjust as needed for even browning
Overcrowding the pan
Patties steam instead of crisp
Solution: Cook in batches to maintain a golden crust
Serving and Pairing Suggestions
Serve as a main course with a crisp salad or steamed vegetables
Pair with a chilled glass of white wine or sparkling water
For appetizers, cut patties into smaller bites and serve with toothpicks for parties
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days
Reheat gently in a nonstick pan over low heat to preserve crispness
Avoid microwaving, as it softens the breadcrumb coating
FAQs
1. Can I use fresh tuna instead of canned?
Yes, lightly sear fresh tuna, flake it, and follow the same mixing steps.
2. Can I make these gluten-free?
Use gluten-free breadcrumbs and arrowroot powder to keep them safe for gluten-sensitive diets.
3. How spicy is the mayo?
Adjust sriracha to taste; you can omit it entirely for a milder version.
4. Can I bake the tuna cakes instead of frying?
Yes, bake at 200°C / 400°F for 12–15 minutes, flipping halfway through for even crisping.
5. Can these be prepared ahead of time?
Form the patties and refrigerate for up to 1 hour before cooking; make the spicy mayo in advance and store chilled.
Tips & Tricks
Press the patties gently but firmly to help breadcrumbs adhere
Mix a small amount of oil with sesame oil to prevent burning while adding flavor
Serve immediately after cooking for the crispiest texture
Recipe Variations
Salmon Cakes: Replace tuna with canned or cooked flaked salmon. Follow same steps for mixing and cooking.
Chicken Cakes: Use shredded cooked chicken with 1 tbsp soy sauce and 1 tbsp lime juice. Adjust breadcrumbs to hold mixture.
Vegetarian Option: Replace tuna with mashed chickpeas, add 1 tsp soy sauce and ½ tsp smoked paprika for flavor, and proceed as above.
Final Thoughts
Asian Tuna Cakes with Spicy Mayo turn simple pantry ingredients into a vibrant, flavorful meal. The crispy patties paired with creamy, zesty sauce create a satisfying contrast in every bite. Cooking them is engaging and rhythmic, making the process as enjoyable as the finished dish. Garnishing with green onion tops adds freshness and a touch of visual appeal, while the spicy mayo brings a bright, lively flavor.
Preparing the patties fills the kitchen with enticing aromas and invites a calm, focused approach to cooking. Sharing these cakes with family or friends creates a light, indulgent meal that feels both playful and thoughtful. The combination of textures, colors, and flavors highlights the small details that make home cooking memorable and rewarding.
Asian Tuna Cakes With Spicy Mayo
Ingredients
For the Tuna Cakes
- 2 cans 142 g each flaked white tuna, drained
- 2 green onions finely chopped (whites and greens separated)
- 1 egg
- 1  tbsp soy sauce
- 2  tbsp arrowroot powder or all-purpose flour
- ¼  cup mayonnaise
- 2 cloves garlic minced
- Salt and black pepper to taste
- ½  cup breadcrumbs panko or gluten-free
- Avocado oil and sesame oil for frying
For the Spicy Mayo
- ½  cup mayonnaise
- Juice from ½ lime
- 1  tbsp sriracha sauce
- Salt and black pepper to taste
Instructions
- Chop green onions, separating whites for the cakes and greens for garnish; place breadcrumbs in a shallow dish.
- Mix mayonnaise, lime juice, sriracha, salt, and pepper; refrigerate for serving.
- In a bowl, combine tuna, green onion whites, egg, soy sauce, arrowroot (or flour), mayonnaise, garlic, salt, and pepper until it holds together.
- Shape into 2-inch patties and coat lightly with breadcrumbs.
- Fry in a skillet with avocado and sesame oil 2 minutes per side until golden, cooking in batches if needed.
- Serve drizzled with spicy mayo, garnished with green onion tops and sesame seeds.
