Asian Tuna Cakes with Spicy Mayo Recipe

If you’re searching for a versatile, mouthwateringly savory meal that can double as either a zesty appetizer or a knockout main course, look no further than Asian Tuna Cakes with Spicy Mayo. These crispy, golden cakes burst with flavor from fresh green onions, zippy soy sauce, and aromatic garlic, with a sassy, creamy dip that elevates every bite. They’re also a go-to for busy weeknights, impress-anyone dinner parties, or quick lunches, embodying both bold Asian flair and effortless comfort. Whether you’re new to homemade fish cakes or already a devoted fan, you’ll find these layered with flavor, texture, and warmth—absolutely irresistible!

Ingredients You’ll Need

This recipe uses simple, vibrant staples that come together in a flash, each bringing its own essential twist—think a punch of umami, a hint of crunch, or that irresistible, creamy tang. Don’t skip a single element; each ingredient really counts toward the magic of these Asian Tuna Cakes with Spicy Mayo.

• Flaked white tuna: Offers hearty texture and that classic clean seafood flavor.
• Green onions: Adds fresh, zesty bite and a splash of green color—using both whites and greens boosts the flavor layers.
• Egg: Acts as the perfect binder, holding your cakes together without weighing them down.
• Soy sauce: Provides a unique salty-sweet savoriness that’s unmistakably Asian-inspired.
• Arrowroot powder (or regular flour): Helps the cakes stay firm, light, and crispy on the outside.
• Mayonnaise: Brings rich moisture to the cakes and forms the base for the luscious spicy dip.
• Garlic: Infuses every bite with aromatic warmth and depth.
• Salt and pepper: Essential for balancing and enhancing all the flavors.
• Gluten-free crumbs or panko crumbs: Adds a golden, crisp exterior with each luscious bite.
• Avocado oil: Ideal for frying, providing a clean, high-heat cooking medium.
• Sesame oil: Just a dash amps up the nutty, toasty complexity of the crust.

How to Make Asian Tuna Cakes with Spicy Mayo

Step 1: Prepare the Tuna Mixture

Start by grabbing a medium-sized mixing bowl. Combine the drained flaked white tuna, the crisp whites of the green onions, a fresh egg, soy sauce, arrowroot powder or flour, a scoop of mayonnaise, minced garlic, and a gentle sprinkle of salt and pepper. Mixing everything well is key—it should be thoroughly combined and almost creamy, but thick enough to form patties.

Step 2: Shape and Coat the Cakes

Next, it’s time to get your hands a little dirty! Scoop out portions of the tuna mixture and gently shape them into small cakes, about 2 inches wide. Once they’re shaped, press each one into a shallow dish of gluten-free crumbs or panko, making sure both sides are well-coated. This step is what gives Asian Tuna Cakes with Spicy Mayo their mouthwatering crunch.

Step 3: Fry the Tuna Cakes

Heat equal parts avocado oil and a swirl of sesame oil in a nonstick skillet over medium heat. Once the oil is shimmering, carefully lay in the tuna cakes—don’t crowd the pan. Fry each cake for about two minutes per side, or until they turn golden, crisp, and perfectly cooked through. The aroma alone will have everyone circling the kitchen!

Step 4: Make the Spicy Mayo

While the cakes are sizzling away, quickly whip up the spicy mayo. In a small bowl, mix together a few spoonfuls of mayonnaise with fresh lime juice, a generous squirt of sriracha, and a pinch of salt and pepper. Give it all a whisk until smooth and creamy. The result? A drizzle-worthy, dippable sauce that takes these cakes from everyday to unforgettable.

How to Serve Asian Tuna Cakes with Spicy Mayo

Garnishes

A sprinkle of sliced green onion tops your cakes perfectly, adding color and a flash of sharpness. A dash of toasted sesame seeds also never goes amiss for a finishing pop. If you’re feeling extra, a few sprigs of cilantro or a light shower of lime zest will make your Asian Tuna Cakes with Spicy Mayo sing.

Side Dishes

Pairing is everything! These tuna cakes glow next to a crisp Asian slaw, fragrant jasmine rice, or a platter of lightly roasted asparagus. For a picnic vibe, tuck them into sliders with lettuce, or serve alongside crunchy cucumber salad. Each option boosts both flavor and fun.

Creative Ways to Present

Get playful: stack two cakes with lettuce and spicy mayo for a hand-held bite, or slice smaller cakes for a cocktail platter. For a light lunch, lay them over a ginger-dressed salad and drizzle with extra sauce. However you plate it, Asian Tuna Cakes with Spicy Mayo never fail to impress.

Make Ahead and Storage

Storing Leftovers

Let any leftover tuna cakes cool completely before storing in an airtight container in the fridge. They’ll keep perfectly for up to 3 days, staying moist and easy to reheat. Store the spicy mayo in its own lidded jar to keep things fresh and zippy.

Freezing

Want to plan ahead? Lay cooked (and cooled) tuna cakes flat on a baking sheet and freeze until solid, then pack into freezer bags, separating layers with parchment. They’ll stay tasty for up to 2 months. Just thaw overnight in the fridge when you need them, and they’re ready for a quick reheat.

Reheating

The best way to reheat is in a lightly oiled skillet or in a 375°F oven for a few minutes, flipping once so both sides crisp up again. A microwave works in a pinch, but for maximum crunch, stick to stovetop or oven. Always serve with a fresh dollop of the spicy mayo for the full Asian Tuna Cakes with Spicy Mayo experience!

FAQs

Can I use fresh tuna instead of canned?

Absolutely! Just make sure to cook and flake the fresh tuna first, then use it the same way as canned. It’s a delicious upgrade and gives the Asian Tuna Cakes with Spicy Mayo a more luxurious feel.

Are these tuna cakes gluten-free?

They can be! Simply use gluten-free crumbs for coating and check that your soy sauce is gluten-free. This keeps the recipe friendly for anyone avoiding gluten.

What can I use if I don’t have arrowroot powder?

Regular flour or cornstarch will work just as well to bind the mixture. The texture might change slightly, but you’ll still get crispy-on-the-outside, tender-on-the-inside cakes.

Is it possible to bake instead of fry the tuna cakes?

Yes, you can bake them. Arrange the cakes on a baking sheet lined with parchment, spray or brush lightly with oil, and bake at 400°F for about 15-18 minutes, flipping halfway, until golden and crisp.

Can the spicy mayo be made in advance?

Yes! You can make the spicy mayo a day or two ahead—just keep it in a sealed container in the fridge. The flavors actually meld together even more, making it the ideal dip for your Asian Tuna Cakes with Spicy Mayo.

Final Thoughts

I can’t recommend these Asian Tuna Cakes with Spicy Mayo highly enough—they’re delightfully crisp, bursting with layered flavors, and always a crowd-pleaser. Whether you’re looking for a fast weeknight meal or something special for friends, give them a try and watch everyone come back for seconds!

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