Description
Quick and flavorful Asian Tuna Cakes with a spicy mayo dipping sauce, perfect for an easy weeknight meal or appetizer. These tender tuna patties combine delicate canned tuna with vibrant Asian seasonings, enhanced by a creamy, tangy, and mildly spicy mayo. Ideal as a light yet satisfying dish that can be customized to suit different tastes and dietary needs.
Ingredients
Scale
Tuna Cakes
- 2 cans (5 oz each) canned tuna, drained thoroughly
- 1/2 cup panko breadcrumbs (use gluten-free breadcrumbs for gluten-free option)
- 1 large egg
- 3 green onions, finely chopped
- 1 tsp fresh ginger, grated
- 1 tsp garlic, minced
- 1 tbsp soy sauce (use tamari for gluten-free)
- 1 tsp sesame oil
- 1 tbsp vegetable oil (for frying)
Spicy Mayo
- 1/4 cup mayonnaise
- 1–2 tsp sriracha sauce (adjust to taste)
- 1 tsp fresh lime juice
Instructions
- Prepare the Tuna Mixture: Drain the canned tuna thoroughly and place it in a mixing bowl. Add finely chopped green onions, minced garlic, grated fresh ginger, soy sauce, and sesame oil. Stir to combine, infusing the tuna with vibrant flavors.
- Add Binders and Texture: Crack the egg into the bowl and add the panko breadcrumbs. Gently mix until just combined to help the cakes hold their shape and create a crisp crust.
- Form the Tuna Cakes: Using your hands or a spoon, shape the mixture into evenly sized patties about 2-3 inches in diameter. Press gently to ensure they stick together yet remain tender.
- Cook the Cakes: Heat a non-stick skillet over medium heat with a touch of vegetable oil. Fry the tuna cakes for 3-4 minutes on each side until golden brown and crispy. Avoid flipping too early to prevent breaking.
- Prepare the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust the heat by adding more sriracha or lime juice to taste.
- Serve: Plate the hot tuna cakes with a generous dollop of spicy mayo for dipping. Garnish with toasted sesame seeds, chopped cilantro, or sliced green onions as desired and enjoy immediately.
Notes
- Drain Tuna Completely: Use a fine sieve or paper towels to remove excess moisture which can cause the cakes to fall apart.
- Don’t Overmix: Stir ingredients gently to keep the cakes tender rather than dense.
- Use Fresh Ingredients: Fresh ginger and green onions provide a more vibrant flavor than dried alternatives.
- Medium Heat Cooking: Fry on medium heat to brown cakes evenly without burning.
- Rest Before Serving: Let cakes sit for a minute after cooking to firm up for better texture.
- Gluten-Free Variation: Substitute panko with gluten-free breadcrumbs or crushed rice crackers.
- Extra Veggies: Add finely chopped bell peppers, shredded carrots, or water chestnuts for crunch and color.
- More Heat: Incorporate extra chili flakes or hot sauce into the mixture if desired.
- Herb Boost: Toss in fresh cilantro or basil for added aroma.
- Alternative Seafood: Use cooked salmon or crab meat instead of tuna.
- Baking Option: Bake at 400°F (200°C) for 12-15 minutes, flipping halfway, for a healthier version.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days.
- Freezing: Freeze uncooked patties on a tray, then transfer to freezer-safe container for up to 1 month.
- Reheating: Reheat in skillet over medium heat for 2-3 minutes per side to maintain crispness; avoid microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 tuna cake with spicy mayo
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg
Keywords: Asian tuna cakes, spicy mayo, quick appetizer, gluten-free, seafood patties, tuna recipe, spicy dipping sauce, easy weeknight meal
