Description

These Asian Tuna Cakes with Spicy Mayo offer a deliciously flavorful and easy-to-make main course. Combining canned tuna with fragrant Asian seasonings and crispy panko breadcrumbs, these patties are pan-fried to a golden perfection and served with a zesty, creamy spicy mayo. Perfect for a quick dinner or appetizer, they bring together savory, tangy, and spicy elements in every bite.

Ingredients

Scale

Tuna Cakes

2 cans tuna in water, drained well
1/2 cup panko breadcrumbs
2 tablespoons mayonnaise
1 large egg
2 green onions, finely chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 tablespoon fresh cilantro, chopped
1 teaspoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil for frying

Spicy Mayo

1/3 cup mayonnaise
1 to 2 tablespoons sriracha sauce
1 teaspoon lime juice
1/2 teaspoon honey

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Instructions

Prepare the tuna mixture: In a large bowl, combine the drained tuna, panko breadcrumbs, mayonnaise, egg, green onions, soy sauce, sesame oil, grated ginger, minced garlic, chopped cilantro, lime juice, salt, and black pepper. Mix thoroughly until the ingredients are well incorporated and the mixture holds together.
Shape the patties: Divide the tuna mixture into equal portions and shape each into small patties approximately 2 to 3 inches wide for even cooking and easy handling.
Heat the oil: Preheat vegetable oil in a skillet over medium heat, ensuring the oil is hot enough to sizzle but not smoke, which helps achieve a crispy exterior.
Cook the tuna cakes: Place the patties into the skillet and cook for 3 to 4 minutes on each side until they turn golden brown and are heated through, flipping carefully to maintain shape.
Make the spicy mayo: While the tuna cakes cook, whisk together mayonnaise, sriracha sauce (adjusting for your preferred spice level), lime juice, and honey in a small bowl until smooth and well combined.
Drain and serve: Remove the cooked tuna cakes from the skillet and set them on a paper towel-lined plate to drain excess oil. Serve warm with spicy mayo drizzled on top or on the side for dipping.

Notes

For added texture and crunch, finely chopped water chestnuts can be mixed into the tuna cake mixture.
To make a healthier version, bake the tuna cakes at 400°F (204°C) for 12 to 15 minutes instead of frying.
Adjust the amount of sriracha in the spicy mayo to control the spice level to your preference.