Save The first time I made these tuna cakes, my kitchen filled with this incredible aroma of sesame oil and garlic that had my roommate wandering in from the living room with genuine curiosity. We ended up standing around the stove, eating them straight from the paper towel-lined plate while the spicy mayo dripped everywhere. That spontaneous kitchen moment turned these into our regular weeknight comfort food whenever we needed something satisfying but didn't want to spend hours cooking.
Last summer, I served these at a casual patio dinner with friends, and honestly, the conversation completely stopped when everyone took their first bite. Someone actually asked if I'd spent the afternoon at a fish market, which made me laugh because I'd literally just opened two cans from the back of my pantry. Now they're my go-to whenever I want to impress without the stress.
Ingredients
- White tuna in water: Two cans give you the perfect protein base, and draining them well prevents soggy cakes
- Green onions: The white parts add subtle bite while the reserved greens make everything look fresh and finished
- Egg and mayonnaise: These bind everything together while keeping the interior tender and moist
- Arrowroot powder: This is my secret for getting that perfect crisp exterior without any weird aftertaste
- Breadcrumbs: Panko creates this incredible light crunch that regular breadcrumbs just can't match
- Soy sauce: Low sodium version gives you that deep umami flavor without making things overwhelmingly salty
- Avocado and sesame oil: The blend handles high heat beautifully while adding that distinctive Asian-inspired aroma
- Mayonnaise, lime juice, and sriracha: These three ingredients transform into a sauce that somehow makes everything taste better
Instructions
- Prep your mise en place:
- Finely chop those green onions, keeping the whites and greens separate, and pour your breadcrumbs into a shallow dish so you're ready to coat without scrambling later.
- Whisk together the spicy mayo:
- Combine the mayonnaise, fresh lime juice, sriracha, salt, and pepper in a small bowl, then tuck it in the fridge to let the flavors meld and develop.
- Build the tuna cake mixture:
- Mix the flaked tuna, white onion parts, egg, soy sauce, arrowroot, mayonnaise, garlic, salt, and pepper until everything holds together when you give it a squeeze.
- Shape and coat each cake:
- Form the mixture into nine small patties and gently press them into the breadcrumbs, ensuring each one gets an even coating for that perfect golden crust.
- Fry to golden perfection:
- Heat your oil blend in a nonstick skillet over medium heat and cook the cakes for about two minutes per side until they're crispy and beautiful, working in batches so they don't steam.
- Finish and serve immediately:
- Let them drain briefly on paper towels, then arrange on plates with generous drizzles of that spicy mayo and scatter with green onion tops and sesame seeds.
Save These tuna cakes have become one of those recipes I find myself craving on busy Tuesdays or lazy Sunday afternoons alike. Something about that first crispy bite followed by the creamy, spicy kick just hits different every single time.
Making Them Your Own
I've discovered that swapping in some finely diced bell peppers or shredded carrots adds this lovely sweetness that plays beautifully against the spicy mayo. Sometimes I'll throw in a handful of fresh cilantro or basil if I have some wilting in my crisper drawer, and honestly, those impulsive additions have become some of my favorite variations.
Serving Suggestions That Work
While these shine as appetizers with drinks, they're also substantial enough to anchor a light dinner when served over steamed jasmine rice or nestled inside butter lettuce cups for something lower carb. I've even crumbled leftovers over salads the next day, and they still deliver that satisfying crunch and flavor.
Make Ahead Wisdom
The spicy mayo actually improves after a day in the fridge, so I always double the batch and keep some on hand for drizzling over everything from grain bowls to roasted vegetables. The uncooked patties freeze beautifully between layers of parchment paper, meaning you can have a homemade meal ready to fry in under fifteen minutes on those nights when cooking feels impossible.
- Freeze patties flat so they don't stick together in odd shapes
- Thaw in the refrigerator overnight for the best texture
- Fry frozen cakes a minute longer per side if you're in a rush
Save Hope these tuna cakes find their way into your regular rotation and create some happy kitchen moments of your own.
Recipe FAQs
- → Can I use fresh tuna instead of canned?
Yes, you can substitute cooked fresh tuna. Simply cook and flake about 1 cup of fresh tuna to replace the canned versions. Ensure it's well-drained before mixing with other ingredients.
- → How do I prevent the cakes from falling apart?
The egg and arrowroot powder act as binders. Make sure to mix thoroughly until the mixture holds together. Chilling the formed patties for 15-30 minutes before cooking also helps maintain their shape during frying.
- → Can I bake these instead of frying?
Absolutely. Place coated patties on a baking sheet lined with parchment paper. Brush with oil and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through, until golden and crispy.
- → How long can I store leftover tuna cakes?
Cooked tuna cakes keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F oven until warmed through and crispy again.
- → What can I serve alongside these tuna cakes?
These pair beautifully with steamed jasmine rice, Asian-inspired slaw, or wrapped in butter lettuce cups for a lighter option. They also work well alongside roasted vegetables or as part of an appetizer spread.
- → Is the spicy mayo very hot?
One tablespoon of sriracha provides mild to medium heat. Adjust the amount to your preference—start with less if you're sensitive to spice, or add more if you enjoy extra kick in your dipping sauce.