Growing up, my grandma used to make the most incredible Asian-inspired tuna cakes. They were crispy on the outside, tender on the inside, and always paired with her homemade spicy mayo dipping sauce. To this day, the smell of those tuna cakes sizzling in the pan takes me right back to her cozy kitchen.
I’ve spent years perfecting her recipe, and I’m so excited to share it with you. Asian Tuna Cakes with Spicy Mayo is the ultimate appetizer or light meal – it’s quick, easy, and packed with flavor. The combination of flaky tuna, aromatic seasonings, and that irresistible spicy mayo is simply unbeatable. Once you try this recipe, it’s going to become a permanent part of your dinner rotation.
Why This Asian Tuna Cakes with Spicy Mayo Recipe Will Become Your Go-To
The Secret Behind Perfect Asian Tuna Cakes with Spicy Mayo
What makes these Asian Tuna Cakes so special is the perfect balance of flavors and textures. The tuna cakes themselves are crispy on the outside thanks to the panko breadcrumbs, yet tender and moist on the inside. The savory tuna is perfectly complemented by aromatic green onions, garlic, ginger, and a touch of soy sauce.
The real game-changer, though, is the spicy mayo dipping sauce. It adds a delightful creamy, tangy, and spicy element that takes the tuna cakes to the next level. The combination of mayonnaise, Sriracha, and fresh lime juice is simply irresistible.
With a total prep and cook time of just 25 minutes, this recipe is not only delicious but incredibly easy to make at home. It’s the perfect appetizer or light meal to serve at gatherings, game days, or anytime you’re craving something savory and satisfying.
Essential Ingredients You’ll Need
The key to making the best Asian Tuna Cakes with Spicy Mayo is using high-quality, fresh ingredients. Let’s take a closer look at the star players:
- Tuna: You’ll need two 5-ounce cans of tuna, drained. Solid white albacore tuna works best, as it has a firmer, flakier texture.
- Egg: A single lightly beaten egg helps bind the tuna cake mixture together.
- Panko breadcrumbs: These Japanese-style breadcrumbs create an amazingly crispy exterior on the tuna cakes.
- Green onions: Finely chopped green onions add freshness and subtle onion flavor.
- Soy sauce: Just a tablespoon of soy sauce provides the perfect savory, umami note.
- Sesame oil: A teaspoon of toasted sesame oil lends a lovely nutty aroma.
- Spices: Ground ginger, garlic powder, salt, and pepper round out the seasoning blend.
- Mayonnaise: The base of the spicy mayo dipping sauce.
- Sriracha: For that signature spicy kick.
- Lime juice: Fresh lime juice brightens up the dipping sauce.
- Vegetable oil: Used for pan-frying the tuna cakes to golden-brown perfection.
With these simple yet flavorful ingredients, you’ll be well on your way to creating an absolute flavor sensation.
Step-by-Step Asian Tuna Cakes with Spicy Mayo Instructions
Preparing Your Asian Tuna Cakes with Spicy Mayo
This Asian Tuna Cakes with Spicy Mayo recipe has a total prep and cook time of just 25 minutes. You’ll need a mixing bowl, a skillet, and a few basic kitchen tools to get started.
1- Begin by draining the tuna and placing it in a medium-sized mixing bowl. Use a fork to gently flake the tuna into small pieces, making sure to remove any bones or skin.
2- Add the lightly beaten egg, panko breadcrumbs, chopped green onions, soy sauce, sesame oil, ground ginger, garlic powder, salt, and pepper. Use your hands or a fork to thoroughly combine all the ingredients until a cohesive mixture forms.
3- Heat a large skillet over medium heat and add enough vegetable oil to generously coat the bottom. Scoop heaping tablespoonfuls of the tuna mixture and gently form them into small patties, about 2-3 inches wide.
4- Carefully place the tuna cakes in the hot oil and cook for 3-4 minutes per side, or until they’re golden brown and crispy. Be sure to flip them gently to maintain their shape.
5- While the tuna cakes are cooking, prepare the spicy mayo dipping sauce by combining the mayonnaise, Sriracha, and lime juice in a small bowl. Stir until well blended.
6- Once the tuna cakes are cooked through, transfer them to a paper towel-lined plate to drain any excess oil. Serve the Asian Tuna Cakes warm, with the spicy mayo dipping sauce on the side. Enjoy!
Pro Tips for Success
- Squeeze out any excess moisture from the tuna before mixing it with the other ingredients. This will help the tuna cakes hold their shape better during cooking.
- Use your hands to gently form the tuna mixture into patties, being careful not to overwork the mixture, which can make the cakes dense.
- Adjust the amount of Sriracha in the dipping sauce to suit your desired level of spiciness. Start with 1 tablespoon and add more to taste.
- For best results, use fresh, high-quality canned tuna. Avoid tuna that’s been sitting on the shelf for a long time, as it can have a fishy or metallic flavor.
- Make sure the oil is hot enough before adding the tuna cakes. The cakes should sizzle when they hit the pan for optimal crispiness.
- Don’t overcrowd the pan when cooking the tuna cakes. Work in batches if necessary to maintain the perfect texture.
Serving and Storing Your Asian Tuna Cakes with Spicy Mayo
Perfect Pairings for Asian Tuna Cakes with Spicy Mayo
These Asian Tuna Cakes with Spicy Mayo are incredibly versatile and make the perfect appetizer or light meal. Serve them as a crowd-pleasing snack at your next game day gathering, or pair them with a fresh salad for a satisfying lunch or dinner.
For a complete meal, try serving the tuna cakes alongside steamed rice or roasted vegetables. They also pair beautifully with a crisp, refreshing white wine or a cold, hoppy beer. And of course, the spicy mayo dipping sauce is an essential accompaniment that takes the whole dish to new heights.
Remember, this recipe makes 12 tuna cakes, so it’s perfect for sharing or feeding a crowd. Adjust the portions as needed to suit your specific needs.
Storage and Make-Ahead Tips
Leftover Asian Tuna Cakes with Spicy Mayo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the tuna cakes on a baking sheet and warm them in a 350°F oven for 5-7 minutes, or until heated through.
For longer-term storage, the tuna cakes can be frozen for up to 2 months. To freeze, allow the cooked tuna cakes to cool completely, then transfer them to a parchment-lined baking sheet. Once frozen, transfer the tuna cakes to a resealable freezer bag or airtight container. When ready to serve, thaw the tuna cakes in the refrigerator overnight and reheat as directed above.
The spicy mayo dipping sauce can also be made in advance and stored in the refrigerator for up to 1 week. Simply give it a quick stir before serving.
For easy meal prep, you can even assemble the tuna cake mixture ahead of time and keep it refrigerated until ready to cook. This makes it a breeze to whip up a batch of crispy, flavorful tuna cakes whenever the craving strikes.
Variations and Dietary Adaptations for Asian Tuna Cakes with Spicy Mayo
Creative Asian Tuna Cakes with Spicy Mayo Variations
While the classic version of Asian Tuna Cakes with Spicy Mayo is truly hard to beat, there are plenty of ways to put your own spin on this versatile recipe:
- Swap out the tuna for canned salmon or flaked cooked chicken for a different protein twist.
- Add diced cucumber, shredded carrot, or chopped red bell pepper to the tuna cake mixture for extra veggie goodness.
- Use panko breadcrumbs as a coating, then bake the tuna cakes instead of frying for a healthier option.
- Experiment with different spice blends, such as cumin, chili powder, or paprika, to create unique flavor profiles.
- Top the tuna cakes with a drizzle of teriyaki sauce, a sprinkle of toasted sesame seeds, or fresh chopped cilantro for added Asian flair.
The possibilities are endless when it comes to customizing this recipe to your tastes!
Making Asian Tuna Cakes with Spicy Mayo Diet-Friendly
For those with dietary restrictions, this Asian Tuna Cakes with Spicy Mayo recipe can easily be adapted to suit your needs:
- Gluten-free: Use gluten-free panko breadcrumbs or crushed gluten-free crackers instead of regular breadcrumbs.
- Low-carb: Omit the breadcrumbs and instead use finely ground pork rinds or almond flour to help bind the tuna cakes.
- Dairy-free: Swap out the mayonnaise in the spicy mayo dipping sauce for a plant-based alternative, such as vegan mayonnaise or unsweetened Greek yogurt.
- Egg-free: Replace the egg with a flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water).
No matter your dietary needs, you can still enjoy the incredible flavors of these Asian Tuna Cakes with Spicy Mayo by making a few simple substitutions.
Frequently Asked Questions
Q: Can I use a different type of canned fish instead of tuna?
A: Absolutely! Canned salmon or even flaked cooked chicken would work great as a substitute for the tuna in this recipe.
Q: How long does it take to make these Asian Tuna Cakes with Spicy Mayo?
A: This recipe has a total prep and cook time of just 25 minutes – 15 minutes for prep and 10 minutes for cooking.
Q: Can I make the tuna cake mixture in advance?
A: Yes, you can assemble the tuna cake mixture ahead of time and keep it refrigerated until you’re ready to cook. This makes it super easy to whip up a batch whenever you’re craving them.
Q: How many tuna cakes does this recipe make?
A: This recipe yields 12 individual tuna cakes, which is perfect for serving as an appetizer or light meal.
Q: What should I do if the tuna cakes fall apart while cooking?
A: If the tuna cakes are having trouble holding their shape, try squeezing out a bit more moisture from the tuna before mixing it with the other ingredients. You can also try refrigerating the formed patties for 30 minutes before cooking to help them firm up.
Asian Tuna Cakes with Spicy Mayo
- Total Time: 25
- Yield: 12 tuna cakes
Description
Indulge in the delightful flavors of these crispy Asian Tuna Cakes, accompanied by a creamy and zesty Spicy Mayo dipping sauce. This easy-to-make appetizer is perfect for entertaining or as a satisfying snack.
Ingredients
– 2 (5 ounce) cans tuna, drained
– 1 egg, lightly beaten
– 1/2 cup panko breadcrumbs
– 2 tablespoons green onions, finely chopped
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 teaspoon ground ginger
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1/2 cup mayonnaise
– 2 tablespoons Sriracha sauce
– 1 teaspoon lime juice
– Vegetable oil for frying
Instructions
1. In a medium bowl, combine the drained tuna, egg, panko breadcrumbs, green onions, soy sauce, sesame oil, ginger, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.
2. Form the tuna mixture into small, flat cakes, about 2-3 inches in diameter.
3. In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
4. Carefully add the tuna cakes to the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
5. Drain the cooked tuna cakes on a paper towel-lined plate.
6. In a small bowl, mix together the mayonnaise, Sriracha sauce, and lime juice to make the Spicy Mayo dipping sauce.
7. Serve the Asian Tuna Cakes warm, accompanied by the Spicy Mayo dipping sauce. Enjoy!
Notes
For a crispier texture, you can refrigerate the tuna cakes for 30 minutes before frying. You can also use a combination of tuna and salmon for a different flavor profile.
- Prep Time: 15
- Cook Time: 10
- Category: Bites & Finger Foods
- Method: Frying
- Cuisine: Asian
Conclusion
Asian Tuna Cakes with Spicy Mayo are the ultimate crowd-pleasing appetizer or light meal. With their perfectly crispy exterior, tender tuna interior, and irresistible spicy mayo dipping sauce, this recipe is guaranteed to become a new family favorite.
The best part? It all comes together in just 25 minutes, making it an incredibly easy and convenient dish to whip up anytime. Whether you’re hosting a gathering, craving a satisfying lunch, or just want a delicious and nutritious meal, these Asian Tuna Cakes with Spicy Mayo are sure to hit the spot.
So what are you waiting for? Gather your ingredients and get ready to create a flavor sensation that will have everyone raving. Don’t forget to share your own photos and experiences with this recipe in the comments – I can’t wait to hear how it turns out for you!
