Name: Asian-Style Tuna Cakes with Spicy Mayo Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 cans (5 ounces each) of solid white tuna, drained; 1/2 cup panko breadcrumbs; 1/4 cup green onions, finely chopped; 1/4 cup red bell pepper, finely diced; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 large egg; 1 tablespoon soy sauce; 1 tablespoon cilantro, chopped (optional); 1/2 teaspoon sesame oil; Salt and pepper, to taste; Vegetable oil, for frying (about 1/4 cup); 1/2 cup mayonnaise; 1 tablespoon sriracha sauce; 1 teaspoon lime juice; Pinch of salt

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Introduction

These Asian-Style Tuna Cakes are a flavorful twist on a classic favorite, packed with vibrant ingredients and a hint of spice. Crispy on the outside and tender inside, they pair perfectly with a zesty spicy mayo for dipping. They make a great appetizer or light meal for any occasion.

The image shows a white plate holding several golden-brown, round crispy patties with a crunchy texture. Each patty is topped with a dollop of creamy light orange sauce, sprinkled with small black sesame seeds and thin green onion slices for a fresh touch. Some sesame seeds and green onion pieces are scattered on the plate. At the back of the plate, there is a small white bowl filled with the same light orange sauce, with a white spoon resting inside it. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans (5 ounces each) solid white tuna, drained
1/2 cup panko breadcrumbs
1/4 cup green onions, finely chopped
1/4 cup red bell pepper, finely diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 large egg
1 tablespoon soy sauce
1 tablespoon cilantro, chopped (optional)
1/2 teaspoon sesame oil
Salt and pepper, to taste
Vegetable oil, for frying

For Spicy Mayo:

1/2 cup mayonnaise
1 tablespoon sriracha sauce
1 teaspoon lime juice
Pinch of salt

Instructions

Step 1: In a large bowl, combine the drained tuna, panko breadcrumbs, green onions, red bell pepper, minced garlic, grated ginger, egg, soy sauce, cilantro (if using), sesame oil, salt, and pepper. Mix until well combined.
Step 2: Shape the mixture into 8 equal-sized patties about 1/2 inch thick using your hands. Set aside.
Step 3: Heat about 1/4 cup of vegetable oil in a large skillet over medium heat.
Step 4: Carefully place the patties in the hot oil. Cook for 3-4 minutes on each side or until golden brown and cooked through.
Step 5: Remove the tuna cakes from the skillet and drain on paper towels to absorb excess oil.
Step 6: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and a pinch of salt until smooth to make the spicy mayo.
Step 7: Serve the tuna cakes hot with the spicy mayo drizzled on top or on the side for dipping.

Tips & Variations

For extra crunch, chill the formed patties in the refrigerator for 15 minutes before cooking.
Swap out panko breadcrumbs for crushed crispy rice cereal for a gluten-free option.
Add a splash of fish sauce or a dash of chili flakes to the tuna mixture for more depth and heat.
If cilantro is not preferred, fresh parsley or basil can be used instead.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat until warmed through to retain the crispiness. The spicy mayo is best served fresh but can be refrigerated separately for up to 3 days.

How to Serve

A white plate on a white marbled surface holds eight golden-brown crispy patties arranged in a loose cluster. Each patty is topped with a drizzle of light orange creamy sauce, black sesame seeds, and small slices of bright green scallions. Thin strips of scallions are also scattered on top for garnish. To the side of the patties, a small white bowl filled with the same creamy orange sauce includes a white spoon resting inside. The edges of the patties show a crunchy texture from the breading. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned?

You can use cooked fresh tuna, chopped finely, as a substitute, but canned tuna is preferred for ease and texture in this recipe.

How do I prevent the tuna cakes from falling apart?

Make sure to mix the ingredients well and use enough binder like the egg and breadcrumbs. Chilling the patties before cooking also helps them hold together better.