Asian-style Tuna Cakes with Spicy Mayo Recipe
There is something irresistibly delightful about Asian-style Tuna Cakes with Spicy Mayo that makes them a perfect blend of comfort and excitement on your plate. These golden, crispy tuna cakes capture the fresh flavors of wild tuna paired with vibrant green onions, zesty garlic, and that unforgettable hint of sesame oil. Each bite offers a perfect balance of tender texture and bold seasoning, while the creamy, tangy spicy mayo adds a wonderful kick that brings the dish together beautifully. Whether you’re whipping up a quick weekday dinner or impressing friends at a casual gathering, these Asian-style Tuna Cakes with Spicy Mayo are guaranteed to become a new favorite in your recipe collection.
Ingredients You’ll Need
Getting started with Asian-style Tuna Cakes with Spicy Mayo is a breeze because the ingredients are straightforward yet essential, each adding its distinct magic to flavor, texture, or color. From the hearty canned wild tuna to the zingy green onions and the luscious avocado mayonnaise, every component plays a crucial role.
- Wild flaked white tuna (2 cans, 142g each): Provides a fresh, meaty base loaded with protein and rich flavor.
- Green onions (2 stalks): Adds a mild, oniony crunch with both whites for cooking and greens for garnish.
- Egg (1): Helps bind the mixture together, ensuring your cakes hold their shape during frying.
- Coconut aminos (1 tbsp): A soy sauce alternative that gives a subtle umami boost without overpowering.
- Arrowroot powder (2 tbsp): Acts as a thickener and crisping agent; wheat flour works as a substitute.
- Avocado mayonnaise (3 tbsp plus 1/2 cup for spicy mayo): Creamy, rich, and a healthier twist than regular mayo, enhancing texture and flavor.
- Garlic (2 cloves, minced): Imparts a warm, aromatic depth that elevates the savory notes.
- Sea salt (1/4 tsp) and black pepper (1/8 tsp): Essential seasonings that lift all the flavors harmoniously.
- Gluten-free or panko bread crumbs (1/2 cup): Creates a crispy crust that contrasts beautifully with the tender tuna inside.
- Avocado oil and sesame oil (for frying): Provide the perfect frying medium; sesame oil adds a toasty nuance.
- Black sesame seeds (for garnishing): Adds a delicate crunch and visual appeal as a finishing touch.
- Spicy mayo ingredients: Lime juice (1/2 lime), sriracha hot sauce (1 tbsp), plus a pinch of salt and pepper for that creamy, zesty heat.
How to Make Asian-style Tuna Cakes with Spicy Mayo
Step 1: Prep the Fresh Ingredients
Start by washing and finely chopping the green onions, separating the whites from the green tops. The whites will blend into the tuna mixture adding flavor, while the greens will be perfect for garnishing later. This step ensures you have fresh bursts of sharpness that balance the richness of the cakes.
Step 2: Prepare the Spicy Mayo
Whisk together the avocado mayonnaise, fresh lime juice, sriracha, and a pinch of salt and pepper in a small bowl. This vibrant sauce is the perfect creamy and spicy partner for the tuna cakes, and making it ahead allows the flavors to meld beautifully.
Step 3: Combine the Tuna Mixture
Into a mixing bowl, add the drained wild tuna, egg, coconut aminos, arrowroot powder, minced garlic, sea salt, black pepper, and the whites of the green onions. Stir gently with a fork until everything is evenly combined but still a little wet, which is key to a tender, flavorful cake.
Step 4: Form and Coat the Tuna Cakes
Heat a nonstick pan over medium and drizzle with a mix of avocado and sesame oils for that toasty aroma. Meanwhile, form small 2-inch diameter cakes from the tuna mixture. Coat each gently but thoroughly in the bread crumbs—this gives a crispy exterior that beautifully contrasts the soft interior.
Step 5: Fry to Golden Perfection
Place the coated tuna cakes in the hot oil and fry for about 2 minutes on each side or until golden brown and crispy. Be gentle when flipping to keep the cakes intact. The aroma that fills your kitchen at this step is simply mouthwatering!
Step 6: Plate and Garnish
Transfer your golden cakes to a serving plate, drizzle generously with the spicy mayo, and sprinkle black sesame seeds and the reserved green onion tops. This final flourish makes the dish smell and look restaurant quality, ready to be devoured.
How to Serve Asian-style Tuna Cakes with Spicy Mayo
Garnishes
To take your Asian-style Tuna Cakes with Spicy Mayo to the next level, garnish them with fresh black sesame seeds and finely sliced green onion tops. Not only do they add a delightful crunch and burst of color, but they also complement the nutty and fresh flavors, making each bite irresistible.
Side Dishes
These tuna cakes pair exceptionally well with light and refreshing sides. Think a crisp cucumber salad with a hint of rice vinegar, steamed bok choy, or even a simple jasmine rice bowl. The mild, fresh sides balance the rich and spicy profile of the cakes wonderfully.
Creative Ways to Present
For a fun twist, try serving your Asian-style Tuna Cakes with Spicy Mayo as appetizers on individual lettuce cups or atop crisp wonton chips. Another great idea is to assemble them into sliders with soft buns and fresh cucumber slices for a playful handheld meal. Presentation matters, and these ideas add flair and excitement to your table.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, allow the tuna cakes to cool completely before storing them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them an excellent option for easy lunches or quick dinners.
Freezing
To freeze, arrange the cooked tuna cakes on a parchment-lined sheet in a single layer and flash freeze for about an hour. Once solid, transfer to a freezer-safe bag or container. They can be frozen for up to 2 months without losing their flavor or texture.
Reheating
Reheat your Asian-style Tuna Cakes with Spicy Mayo gently in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This method maintains their crispiness much better than the microwave, which can make them soggy.
FAQs
Can I use fresh tuna instead of canned for these tuna cakes?
Absolutely! Fresh tuna can be used and minced finely, but you might want to cook it lightly before mixing to ensure it binds well and is safe to eat. Using canned tuna is just a convenient, flavorful shortcut.
What can I substitute for arrowroot powder?
If you don’t have arrowroot powder, regular wheat flour or cornstarch work as good alternatives to help bind the mixture and give the cakes structure.
Is there a non-spicy alternative to the spicy mayo?
Yes! Simply omit the sriracha and add a little extra lime juice and garlic powder for flavor. You could also stir in some sweet chili sauce for a milder tangy twist.
Can I bake the tuna cakes instead of frying?
Definitely. Baking is a healthier option. Place the cakes on a greased baking sheet and bake at 400°F (200°C) for 15–20 minutes, flipping halfway to get an even golden crust.
What’s the best type of mayonnaise to use?
Avocado mayonnaise is perfect here because it’s creamy with a mild flavor that doesn’t overpower. However, you can substitute with regular mayo or vegan mayo if you prefer.
Final Thoughts
There’s just nothing quite like the satisfaction of biting into perfectly golden Asian-style Tuna Cakes with Spicy Mayo that are crispy on the outside, tender and flavorful on the inside, and served with a luscious, zesty sauce. Whether you’re craving a quick weeknight dinner or a crowd-pleaser for guests, this recipe is foolproof and sure to bring joy to your table. Go ahead and give it a try—you might just find your new go-to dish!
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Asian-style Tuna Cakes with Spicy Mayo Recipe
- Total Time: 25 minutes
- Yield: 8 tuna cakes 1x
- Diet: Gluten Free
Description
These Asian-style tuna cakes are a flavorful and healthy twist on the classic seafood patty, combining wild-caught tuna, aromatic green onions, and a blend of savory seasonings. Paired with a zesty spicy mayo, they make a perfect appetizer or light meal that’s gluten-free and packed with protein.
Ingredients
For the Tuna Cakes:
- 2 cans (142g each) wild flaked white tuna, drained
- 2 green onions (scallions), finely chopped, whites and greens separated
- 1 large egg
- 1 tbsp coconut aminos (or organic soy sauce)
- 2 tbsp arrowroot powder (or regular wheat flour)
- 3 tbsp avocado mayonnaise
- 2 cloves garlic, minced
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/2 cup gluten-free bread crumbs (or panko crumbs)
- Avocado oil, for frying
- Sesame oil, for frying
- Black sesame seeds, for garnishing
For the Spicy Mayo:
- 1/2 cup avocado mayonnaise
- 1/2 lime, juiced
- 1 tbsp sriracha hot sauce
- Pinch of salt and pepper, to taste
Instructions
- Prepare green onions: Wash and finely chop the green onions, separating the white parts from the green tops. Set the greens aside for garnish.
- Set up bread crumbs: Place the gluten-free bread crumbs (or panko) into a small bowl and set aside.
- Make spicy mayo: In a separate small bowl, whisk together avocado mayonnaise, lime juice, sriracha, and a pinch of salt and pepper until smooth. Set aside.
- Mix tuna cake batter: In a medium bowl, combine the drained tuna, white parts of green onions, egg, coconut aminos (or soy sauce), arrowroot powder, avocado mayonnaise, minced garlic, sea salt, and black pepper. Mix thoroughly with a fork until well combined.
- Heat frying oils: Place a nonstick pan over medium heat and add a drizzle of avocado oil along with a splash of sesame oil to warm.
- Form tuna cakes: Shape the tuna mixture into small cakes approximately 2 inches in diameter. Dip each cake into the bread crumbs to coat, noting the mixture will be wet. You should get about 8 cakes.
- Cook tuna cakes: Fry the cakes in the prepared pan for about 2 minutes per side, or until a golden brown crust forms on the outside.
- Serve and garnish: Transfer the tuna cakes to a serving plate, drizzle with the prepared spicy mayo, and sprinkle with black sesame seeds and reserved green onion tops. Enjoy immediately!
Notes
- Use wild-caught tuna for best flavor and quality.
- If gluten-free is not a concern, regular panko breadcrumbs can be used.
- Arrowroot powder works as a great binder and gluten-free thickener but can be substituted with wheat flour if preferred.
- Adjust the amount of sriracha in the spicy mayo to suit your heat preference.
- These tuna cakes can be served with a side salad or steamed vegetables for a complete meal.
- Leftover tuna cakes can be refrigerated for up to 2 days and reheated in a pan to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Pan-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 tuna cake with spicy mayo
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 80 mg
Keywords: tuna cakes, Asian tuna patties, spicy mayo, gluten-free seafood, healthy tuna recipe, pan-fried tuna cakes
