Asian Tuna Cakes with Spicy Mayo (Printable)
Golden crispy tuna cakes with fresh herbs and Asian spices, paired with creamy spicy mayo for dipping.
# What You'll Need:
→ Tuna Cakes
01 - 2 cans (5 oz each) solid tuna packed in water, drained
02 - 2 large eggs
03 - 1/3 cup panko breadcrumbs
04 - 2 tablespoons mayonnaise
05 - 2 tablespoons green onions, finely sliced
06 - 1 tablespoon fresh cilantro, chopped
07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil
09 - 1 teaspoon fresh ginger, grated
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon ground black pepper
12 - 1/2 small red chili, finely chopped (optional)
13 - 2 tablespoons neutral oil (sunflower or canola) for pan-frying
→ Spicy Mayo
14 - 1/3 cup mayonnaise
15 - 1 to 2 tablespoons Sriracha or hot sauce, adjusted to taste
16 - 1 teaspoon fresh lemon or lime juice
17 - 1/2 teaspoon soy sauce
# How-to Steps:
01 - In a large mixing bowl, combine the drained tuna, eggs, panko breadcrumbs, mayonnaise, green onions, cilantro, soy sauce, sesame oil, grated ginger, minced garlic, black pepper, and chopped chili. Fold together until evenly incorporated and the mixture holds its shape when pressed.
02 - Divide the mixture into 8 equal portions. Shape each portion into a round patty approximately 2.5 inches in diameter, pressing firmly so they hold together during cooking.
03 - Heat the neutral oil in a nonstick skillet over medium heat. Working in batches to avoid crowding, fry the tuna cakes for 3 to 4 minutes per side until deeply golden brown and heated through. Transfer to a plate lined with paper towels to drain briefly.
04 - In a small bowl, whisk together the mayonnaise, Sriracha, lemon or lime juice, and soy sauce until smooth and well blended. Adjust the amount of Sriracha to reach your preferred heat level.
05 - Arrange the hot tuna cakes on a serving platter with the spicy mayo alongside for dipping. Garnish with additional sliced green onions or cilantro if desired.
# Expert Pointers:
01 -
- These come together in under 35 minutes from pantry staples you probably already have.
- The spicy mayo is so good you will want to put it on everything from fries to rice bowls.
02 -
- Do not rush the draining step, excess moisture is the number one reason these cakes fall apart in the skillet.
- Letting the shaped patties rest in the fridge for ten minutes before frying firms them up and makes flipping dramatically easier.
03 -
- Press the patties firmly but gently, too loose and they crumble, too tight and they become dense little hockey pucks.
- The secret to an evenly crispy crust is resisting the urge to move or flip the cakes before the first side has fully set and browned.