Name: Asian-Style Tuna Cakes with Spicy Mayo Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 cans tuna in water, drained (5 oz each); 1 large egg; ¼ cup breadcrumbs; 1 tablespoon soy sauce; 1 teaspoon ground ginger; Salt, to taste; Black pepper, to taste; 1-2 tablespoons olive oil (for cooking, optional); 3 tablespoons mayonnaise (45 ml); 1 teaspoon sriracha sauce (5 ml, or to taste)

Jump to Recipe· 3.8 from 90 reviews

If you are craving a dish that bursts with bold flavors and satisfying textures, the Asian-Style Tuna Cakes with Spicy Mayo Recipe is an absolute must-try. These golden, crispy patties combine tender tuna with fragrant ginger and soy sauce, creating a deliciously savory bite. The spicy mayo adds just the right kick to elevate each mouthful, making this recipe a perfect blend of comfort and excitement. Whether you need a quick weeknight dinner or a crowd-pleasing appetizer, this dish hits all the right notes!

Ingredients You’ll Need

In the center is a white rectangular dish holding a mix of ingredients arranged in layers: light beige breadcrumbs spread evenly, chunks of light brown meat scattered on top, a bright yellow egg yolk resting near the upper right corner, and a small heap of minced pale yellow garlic in the middle. Surrounding the dish, on a white marbled surface, are three small round white bowls; the top left bowl contains a mix of orange-red sauce and swirls of white mayonnaise, the top right bowl holds a dark thick liquid resembling soy sauce, and the bottom right bowl has coarse pink and black peppercorns. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity, yet every ingredient plays a crucial role in the final flavor and texture of these tuna cakes. From the delicate tuna to the warm, spicy mayo, each component adds depth and balance.

Tuna in water: Using canned tuna keeps the recipe quick and accessible while providing a light, flaky base.
Large egg: Acts as a binder to hold the mixture together perfectly.
Breadcrumbs: Essential for structure and a little crunch without overpowering the tuna’s flavor.
Soy sauce: Brings that unmistakable umami punch, enhancing every bite.
Ground ginger: Adds a subtle warmth and signature Asian twist that brightens up the dish.
Salt and black pepper: Just enough seasoning to balance flavors without overwhelming.
Olive oil: For pan-frying, it creates a beautiful golden crust on the tuna cakes.
Mayonnaise: Smooth and creamy, it forms the perfect base for the spicy mayo sauce.
Sriracha sauce: Packs the spicy kick that transforms simple mayo into a flavorful condiment.

How to Make Asian-Style Tuna Cakes with Spicy Mayo Recipe

Step 1: Mix the Tuna Cake Ingredients

Start by draining the canned tuna very well to avoid excess moisture that could make the cakes fall apart. In a mixing bowl, combine the tuna, egg, breadcrumbs, soy sauce, ground ginger, salt, and pepper. Stir everything gently but thoroughly until the mixture has a sticky consistency that will easily hold together when shaped.

Step 2: Shape Into Patties

Once your mixture is well combined, form small, even patties about the size of your palm. This recipe usually makes between six to eight cakes. Taking your time to shape them evenly ensures they cook uniformly and look pretty when served.

Step 3: Cook Until Golden Brown

Heat a tablespoon or two of olive oil in a skillet over medium heat. Fry the patties carefully, cooking each side for about 3-4 minutes until they develop a crispy, golden crust. This step adds a wonderful texture contrast to the soft tuna filling and locks in the savory flavors.

Step 4: Prepare the Spicy Mayo

While the tuna cakes are cooking, whisk together mayonnaise with sriracha sauce in a small bowl. Adjust the amount of sriracha based on your desired spice level. This simple but flavorful sauce is what really takes the Asian-Style Tuna Cakes with Spicy Mayo Recipe to the next level.

Step 5: Serve and Enjoy

Once the tuna cakes are cooked and hot from the pan, drizzle the spicy mayo over them or offer it on the side for dipping. That creamy, spicy accompaniment brightens the whole dish and makes every bite truly satisfying.

How to Serve Asian-Style Tuna Cakes with Spicy Mayo Recipe

A white round plate holds six round, golden-brown patties with a lightly crispy texture on top. Each patty is sprinkled with small white sesame seeds and some pieces of bright green chopped scallions resting mostly on top but also around the plate. The plate is placed on a white marbled surface, and to the left, there is a fork and a knife with wooden handles. The lighting highlights the warm, crispy surface of the patties and the fresh green of the scallions. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of thinly sliced scallions or a handful of fresh cilantro leaves adds a pop of color and freshness that contrasts beautifully with the rich tuna cakes. A dash of toasted sesame seeds brings a subtle nutty crunch that elevates the presentation and taste.

Side Dishes

Consider serving your tuna cakes alongside a crisp Asian-style slaw or a simple cucumber salad tossed in rice vinegar and a touch of sugar. These light, refreshing sides not only complement the flavors but also balance the dish’s richness for a well-rounded meal.

Creative Ways to Present

For a party or special occasion, serve these tuna cakes on mini lettuce cups topped with spicy mayo and a sprinkle of chopped peanuts or pickled vegetables. This adds texture and turns them into delightful bite-sized appetizers that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover tuna cakes can be refrigerated in an airtight container for up to 3 days. Keeping them chilled preserves their flavor and makes it easy to reheat and enjoy without any loss of the original texture.

Freezing

If you want to keep these delicious tuna cakes on hand for longer, freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer-safe bag. They’ll maintain their quality for up to 1 month, making meal prep a breeze.

Reheating

Reheat refrigerated or frozen tuna cakes gently in a skillet over medium-low heat or in an oven at 350°F (175°C). This method keeps their crispy exterior intact better than microwaving, which can make them soggy.

FAQs

Can I use fresh tuna instead of canned tuna for this recipe?

Absolutely! Fresh tuna can be used if you prefer a meatier texture, but be sure to cook and cool it before mixing with the other ingredients to prevent the patties from becoming too wet.

How spicy is the spicy mayo in this recipe?

The spice level is adjustable depending on how much sriracha you add. You can start with a small amount and add more to taste, tailoring it to your preference.

Can I bake the tuna cakes instead of frying?

Yes, baking is a great alternative for a lighter version. Place the patties on a greased baking sheet and bake at 400°F (200°C) for about 12-15 minutes, flipping halfway through until golden.

What can I substitute for breadcrumbs?

Panko breadcrumbs, crushed crackers, or even ground oats work well as substitutes and will give a slightly different texture but still hold the cakes together nicely.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free soy sauce and gluten-free breadcrumbs or substitutes like crushed rice crackers.

Final Thoughts

With its harmony of flavors, easy preparation, and irresistible spicy mayo topping, the Asian-Style Tuna Cakes with Spicy Mayo Recipe quickly becomes a go-to in any kitchen. Once you try this recipe, you’ll understand why it’s such a beloved dish that brings a fun and flavorful twist to tuna. Give it a shot and enjoy every delicious bite!