Asian-Style Tuna Cakes with Spicy Mayo Recipe
These Asian-Style Tuna Cakes are a flavorful and crispy appetizer or light meal featuring tuna mixed with aromatic vegetables and Asian seasonings, pan-fried to golden perfection and served with a zesty spicy mayo for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 tuna cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
Tuna Cake 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)
Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
- Pinch of salt
Instructions
- Prepare Ingredients: Gather all the ingredients listed to ensure easy access during cooking.
- Mix Tuna Base: In a large bowl, combine the drained tuna, panko breadcrumbs, green onions, red bell pepper, minced garlic, grated ginger, egg, soy sauce, chopped cilantro (if using), sesame oil, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Patties: Using your hands, shape the mixture into 8 equal-sized patties, each about 1/2 inch thick, then set them aside ready for cooking.
- Heat Oil: Pour about 1/4 cup of vegetable oil into a large skillet and heat over medium heat until hot but not smoking.
- Cook Patties: Carefully place the tuna patties into the hot oil. Fry them for about 3 to 4 minutes on each side until they turn golden brown and are cooked through.
- Drain Excess Oil: Remove the cooked patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Prepare Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, and a pinch of salt until smooth and well combined.
- Serve: Serve the tuna cakes hot, either drizzled with or accompanied by the spicy mayo for dipping.
Notes
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Adjust the amount of sriracha in the spicy mayo according to your preferred spice level.
- Make sure the oil is hot enough before frying to ensure a crispy exterior without absorbing excess oil.
- Leftover tuna cakes can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet.
- Fresh cilantro adds a bright flavor but can be omitted if you dislike it.
Keywords: tuna cakes, Asian tuna cakes, crispy tuna patties, spicy mayo, appetizer, pan-fried tuna
