Asian-Style Tuna Cakes with Spicy Mayo

The first time I made these tuna cakes, I was late for dinner and had two cans of tuna staring back at me. I threw in whatever Asian flavors I had on hand, expecting something edible at best. When my sister took her first bite and immediately asked for the recipe, I knew this impromptu creation was a keeper. Now they're my go-to when I want something that feels special but comes together in under thirty minutes.

Last summer, I made a double batch for a beach house dinner with friends. We stood around the stove, eating them straight from the pan as they came off the heat, burning our fingers and not caring one bit. Someone accidentally knocked over the sesame seeds, so those cakes got an extra heavy coating, and honestly, that mistake became the new standard way we make them now.

Ingredients

• 2 cans white tuna in water: Drained well and flaked with a fork so every bite has consistent texture
• 2 green onions: Finely chopped with whites and greens separated because whites go in the cakes and greens make the prettiest garnish
• 1 large egg: The binder that holds everything together without making the mixture heavy
• 1 tbsp soy sauce: Low sodium gives you control over the salt level while adding that essential umami depth
• 2 tbsp arrowroot powder: My secret for a lighter crust than flour, though any flour works in a pinch
• ¼ cup mayonnaise: Sounds strange mixed into tuna cakes but keeps them incredibly moist inside
• 2 cloves garlic: Minced fresh because garlic powder just does not cut it here
• ½ cup breadcrumbs: Panko creates the most satisfying crunch, but gluten free works perfectly too
• Salt and black pepper: Trust your tastebuds on this one
• Avocado oil and sesame oil: A blend because avocado handles the heat while sesame adds that nutty aroma
• ½ cup mayonnaise: For the spicy mayo base
• Juice from ½ lime: Fresh squeezed makes all the difference in cutting through the richness
• 1 tbsp sriracha sauce: Start here and adjust up or down depending on your spice tolerance
• Reserved green onion tops and sesame seeds: Because we eat with our eyes first

Instructions

Prep your mise en place:

Chop those green onions and keep the greens separate, set up your shallow dish with breadcrumbs, and get everything measured out before your hands get messy.

Whisk up the spicy mayo first:

Combine mayonnaise, lime juice, sriracha, salt, and pepper in a small bowl, then tuck it in the fridge to let those flavors become best friends while you work.

Build the cake mixture:

In a large bowl, mix together the flaked tuna, white parts of green onions, egg, soy sauce, arrowroot, that quarter cup of mayonnaise, garlic, salt, and pepper until everything is evenly distributed.

Shape and coat:

Form the mixture into nine patties about two inches wide, then gently press each one into the breadcrumbs so they are evenly coated on all sides.

Fry to golden perfection:

Heat your oil blend in a nonstick skillet over medium heat, then cook the cakes in batches for about two minutes per side until they are golden and crispy, moving them to a paper towel lined plate when done.

Plate and devour:

Arrange those beautiful cakes on a serving platter, drizzle generously with your spicy mayo, and scatter green onion tops and sesame seeds over everything like a confetti celebration.

Save

These started as emergency food and somehow became the dish my friends request most often. There is something about crispy edges, tender insides, and that creamy spicy kick that makes people feel taken care of.

Making Them Your Own

I have played around with adding grated fresh ginger to the cake mixture when I want extra zing. A tablespoon of chopped cilantro in the mix or added to the mayo brings a fresh brightness that works especially well in summer. Sometimes I add a teaspoon of sesame oil directly into the cake mixture for a more pronounced nutty flavor throughout.

Serving Ideas Beyond The Plate

These tuna cakes are incredibly versatile. Serve three over steamed jasmine rice with extra spicy mayo drizzled over everything. Tuck them into lettuce cups with cucumber slices for a lighter hand held version. My favorite might be crumbling them over a bowl of Asian slaw with the spicy mayo as dressing.

Make Ahead And Storage

The uncooked patties freeze beautifully between layers of parchment paper for up to two months, which means you can have homemade dinner ready in minutes on busy nights. Cooked cakes reheat surprisingly well in a 350 degree oven for about 10 minutes or back in a skillet for a few minutes per side to restore that crispy exterior. The spicy mayo actually develops more flavor after sitting overnight, so feel free to make it a day ahead.

• Freeze uncooked patties on a baking sheet first so they do not stick together
• Reheat at 350 degrees for 10 minutes to restore crispiness
• The spicy mayo keeps for a week and gets better with time

Save

Hope these become your new weeknight hero. They sure have saved dinner more times than I can count.

Recipe FAQs

→ Can I use fresh tuna instead of canned?

Yes, you can use fresh tuna. Cook and flake about 12 oz fresh tuna before incorporating it into the mixture. Ensure it's cooled slightly so it doesn't cook the egg when mixing.

→ How do I prevent the cakes from falling apart?

The key is thoroughly draining the canned tuna and not overmixing. Arrowroot powder or flour helps bind everything together. Chilling the formed patties for 15 minutes before cooking also helps them hold their shape.

→ Can I bake these instead of frying?

Absolutely. Place coated cakes on a parchment-lined baking sheet, brush with oil, and bake at 400°F for 12-15 minutes, flipping halfway through. They won't be quite as crispy as fried, but still delicious.

→ How long can I store these tuna cakes?

Cooked cakes refrigerate well for up to 3 days. Reheat in a skillet over medium heat to restore crispiness. Uncooked patties freeze beautifully for up to 2 months when separated by parchment paper.

→ What can I substitute for sriracha in the spicy mayo?

Sambal oelek, gochujang, or your favorite chili garlic paste work well. For milder heat, use sweet chili sauce or add crushed red pepper flakes to plain mayonnaise.

→ What sides pair well with these tuna cakes?

Steamed jasmine rice, Asian slaw with sesame dressing, cucumber salad, or sautéed bok choy complement beautifully. For lighter meals, serve in butter lettuce cups or over mixed greens.