Asian Tuna Cakes with Mayo

This hearty Asian Tuna Cakes recipe transforms simple pantry staples into an impressive meal that's become my weeknight salvation. The crispy exterior gives way to a flavorful, moist interior while the spicy mayo adds that perfect creamy kick that brings everything together.

I first created these tuna cakes during a particularly busy work week when I needed something quick but satisfying. My family was so impressed they requested them three times the following week. Now they've become our favorite way to elevate canned tuna beyond the basic sandwich.

Ingredients

• Canned white tuna provides the perfect protein base. Look for sustainably sourced options in water rather than oil for the best texture
• Green onions offer a mild allium flavor that complements the tuna beautifully. The whites provide punch while the greens make a lovely garnish
• Egg acts as the crucial binding agent that holds everything together
• Soy sauce delivers that essential umami depth. I recommend low sodium varieties so you can control the salt level
• Arrowroot powder or flour helps absorb moisture and creates structure. Arrowroot keeps these gluten free if needed
• Mayonnaise adds richness and helps maintain moisture throughout cooking
• Fresh garlic brings aromatic intensity. Always opt for fresh over jarred for the brightest flavor
• Gluten free or panko crumbs create that irresistible golden exterior. Panko produces extra crispiness if gluten isn't a concern
• Avocado oil has a high smoke point ideal for frying without burning
• Sesame oil introduces that distinctive nutty flavor that elevates the Asian profile. A little goes a long way

Step-by-Step Instructions

Prepare the Tuna Mixture

Drain your tuna thoroughly by pressing against the can lid while emptying. Transfer to a mixing bowl and flake with a fork until uniform. Add chopped white parts of green onions reserving greens for garnish. Incorporate egg egg soy sauce arrowroot powder mayonnaise and minced garlic along with salt and pepper. Mix gently but thoroughly until the mixture holds together when pressed. The texture should be moist but not soggy allowing you to form patties that retain their shape.

Form the Patties

With slightly dampened hands take approximately 2 tablespoons of mixture and form into a patty about 2 inches wide and half inch thick. Press firmly enough to ensure cohesion without compacting too tightly which would make them dense. Roll each patty in your crumb coating pressing gently to adhere. Set aside on a plate while you finish forming all patties. This recipe typically yields 8 medium sized cakes depending on how you portion them.

Cook to Golden Perfection

Heat a large nonstick skillet over medium heat and add 1 tablespoon avocado oil plus 1 teaspoon sesame oil. When the oil shimmers but before it smokes carefully place patties in the pan leaving space between each. Cook undisturbed for 2 to 3 minutes until deeply golden on the bottom. Flip once with a thin spatula and cook an additional 2 minutes until both sides are crispy and the interior reaches 145°F. Transfer to a paper towel lined plate while cooking remaining batches.

Create the Spicy Mayo

In a small bowl combine ¼ cup mayonnaise with 1 tablespoon sriracha or chili sauce and the juice of half a lime. Whisk until smooth and taste adding more heat or acidity as desired. The sauce should be vibrant orange with a noticeable kick that complements rather than overwhelms the delicate tuna flavor. Transfer to a small serving bowl or drizzle directly over the plated tuna cakes.

The sesame oil is honestly the ingredient that transformed this recipe for me. I originally created these with just standard cooking oil but adding that distinctive nutty aroma created an instant connection to the Asian flavors I grew to love during my travels through Thailand and Japan. Even my picky nephew who claims to hate fish devours these without hesitation.

Storage Solutions

These tuna cakes maintain their texture beautifully when stored properly. After cooking allow them to cool completely before transferring to an airtight container lined with paper towels to absorb any excess moisture. They'll keep in the refrigerator for up to 3 days. When ready to enjoy reheat in a dry skillet over medium heat for about 2 minutes per side until warmed through. The microwave works in a pinch but sacrifices the crispy exterior.

For longer storage freeze the cooked and cooled cakes in a single layer on a baking sheet until solid then transfer to a freezer bag with parchment between layers. Thaw overnight in the refrigerator before reheating as described above. The spicy mayo can be stored separately in the refrigerator for up to a week in an airtight container.

Creative Variations

While this recipe shines in its original form I've developed several variations over the years to keep things interesting. For a Thai inspired version add a tablespoon of red curry paste to the mixture and substitute lime zest for some of the soy sauce. If you prefer Japanese flavors incorporate wasabi powder into both the tuna mixture and the mayo for a sinus clearing kick.

Vegetarians in my family enjoy a similar version made with mashed chickpeas instead of tuna keeping all the same seasonings and preparation methods. For a lower carb option replace the breadcrumbs with almond flour mixed with a bit of nutritional yeast which creates a surprisingly similar crispy coating.

Serving Suggestions

These versatile tuna cakes work beautifully as the star of multiple meal presentations. For a light lunch serve them atop mixed greens dressed with rice vinegar and sesame oil. The warm cakes slightly wilt the greens creating a delightful temperature contrast. For a heartier dinner presentation pair with coconut rice and a quick cucumber salad for a complete meal that feels restaurant worthy but comes together in minutes.

They also excel as appetizers when made slightly smaller about the size of a silver dollar. Serve on a platter with the spicy mayo in a dipping bowl alongside sliced avocado and lime wedges. My guests always gravitate toward these first at gatherings often requesting the recipe before the night ends.

Common Recipe Questions

→ What can I substitute for arrowroot powder?

Regular all-purpose flour works perfectly as a substitute for arrowroot powder in this recipe. You can also use cornstarch, potato starch, or tapioca flour in the same quantity. These alternatives will help bind the tuna cakes together just as effectively.

→ Can I bake these tuna cakes instead of frying?

Yes, you can bake these tuna cakes instead of frying them. Place the formed patties on a parchment-lined baking sheet, spray or brush with a little oil, and bake at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until golden brown and heated through.

→ How do I store leftover tuna cakes?

Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat or in a 350°F oven until warmed through. The spicy mayo can be stored separately in the refrigerator for up to a week.

→ What can I serve with these Asian tuna cakes?

These Asian tuna cakes pair beautifully with a simple green salad, steamed rice, or cauliflower rice for a complete meal. They also work well with Asian-inspired slaws, cucumber salad, or stir-fried vegetables. For an appetizer presentation, serve them on a platter with the spicy mayo as a dipping sauce.

→ Can I use fresh tuna instead of canned?

Yes, you can substitute fresh tuna for canned. Cook about 10 ounces of fresh tuna until just done, then flake it with a fork before mixing with the other ingredients. Fresh tuna will give the cakes a different texture and flavor profile, typically more delicate and less fishy than canned.

→ How can I make these tuna cakes spicier?

To increase the heat level, add red pepper flakes or finely chopped fresh chili peppers to the tuna mixture. You can also increase the amount of sriracha in the spicy mayo, or add a dash of hot sauce like sambal oelek or gochujang to the tuna mixture for more complex spicy flavors.