Asian-Style Tuna Cakes with Spicy Mayo (Print)

Crispy tuna cakes with Asian flavors and zesty spicy mayo. Perfect for weeknight meals or appetizers.

# Components:

→ Tuna Cakes

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -

→ Spicy Mayo

11 -
12 -
13 -
14 -

→ Garnish (optional)

15 -
16 -

# Directions:

01 - Separate and finely chop the green onions, reserving the green tops for garnish. Place breadcrumbs in a shallow dish for coating.
02 - In a small bowl, whisk together mayonnaise, lime juice, sriracha, salt, and pepper. Cover and refrigerate until serving.
03 - In a large bowl, combine drained, flaked tuna, white parts of green onions, egg, soy sauce, arrowroot (or flour), ¼ cup mayonnaise, minced garlic, salt, and pepper. Mix until evenly blended and the mixture holds together.
04 - Shape the mixture into 9 small patties (about 2 inches wide). Lightly coat each patty in breadcrumbs, pressing gently to adhere.
05 - Heat a nonstick skillet over medium heat. Add a blend of avocado oil and sesame oil. Fry tuna cakes in batches, 2 minutes per side, until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain.
06 - Arrange tuna cakes on a serving plate. Drizzle with spicy mayo and garnish with green onion tops and sesame seeds if desired. Serve warm.

# Expert Advice:

01 -
  • These crispy little cakes transform humble canned tuna into something that feels special and restaurant-worthy
  • The spicy mayo creates this perfect creamy heat that makes every bite addictive
  • They come together in under 30 minutes but taste like you put way more thought into dinner
02 -
  • Crowding the pan is the fastest way to lose that crunch, so resist the urge to cook them all at once
  • Letting the mixture rest for ten minutes in the fridge makes shaping so much easier and prevents the cakes from falling apart
  • Getting your oil to the right temperature before adding the first cake makes all the difference between soggy and spectacular
03 -
  • Press the breadcrumbs firmly onto each cake, and don't shake off the excess, that coating is your ticket to crispy perfection
  • Let the cooked cakes rest for two minutes before serving, this short wait helps them hold together better
Back