Asian Tuna Cakes Spicy Mayo

The sizzle of tuna cakes hitting a hot skillet on a rainy Tuesday evening convinced me that weeknight dinners never have to be boring. I had two cans of tuna staring back at me from the pantry and zero motivation to make sandwiches again. Throwing together whatever Asian condiments I could find in the fridge door turned into one of those happy kitchen accidents that permanently lands in your rotation. My roommate walked in, sniffed the air, and declared this better than any takeout we had ordered that month.

I have made these for backyard gatherings where people crowd around the kitchen island waiting for the next batch to come out of the pan. There is something about a small, crispy, hand held cake that makes guests lose all restraint and start eating standing up. The spicy mayo disappears so fast I started doubling it out of self defense.

Ingredients

• 2 cans (5 oz each) solid tuna in water, drained: Solid packs hold together better than chunk and draining them thoroughly is the difference between cakes that set and cakes that fall apart.
• 2 large eggs: These bind everything together so do not be tempted to skip or reduce them.
• 1/3 cup panko breadcrumbs: Panko keeps the texture light inside compared to regular breadcrumbs which can make the cakes dense.
• 2 tbsp mayonnaise: A little mayo in the mix keeps the cakes moist inside even after a good hard sear.
• 2 tbsp green onions, finely sliced: Slice them thin so they distribute evenly and no one gets a big onion bite.
• 1 tbsp fresh cilantro, chopped: If you are one of those people who tastes soap, flat leaf parsley works as a stand in.
• 1 tbsp soy sauce: This adds salt and umami without making the mixture wet.
• 1 tsp sesame oil: A small amount goes a long way and gives that unmistakable toasted aroma.
• 1 tsp grated ginger: Fresh ginger grated on a microplane melts into the mix and brightens every bite.
• 1 small garlic clove, minced: One is enough here since the soy sauce and ginger are already doing heavy lifting.
• 1/2 tsp black pepper: Freshly cracked always but pre ground will not ruin anything.
• 1/2 small red chili, finely chopped (optional): Leave it out if heat scares you or add more if it excites you.
• 2 tbsp neutral oil for frying: Sunflower or canola oil handles medium high heat without smoking up your kitchen.
• 1/3 cup mayonnaise (for spicy mayo): Full fat mayo makes the creamiest dipping sauce.
• 1 to 2 tbsp Sriracha: Start with one tablespoon, taste, and build from there.
• 1 tsp lemon or lime juice: A squeeze of acid balances the richness and wakes up all the flavors.
• 1/2 tsp soy sauce (for spicy mayo): Just a touch in the mayo ties it back to the cakes.

Instructions

Mix the tuna cake base:

Open and drain the tuna well, pressing it against the side of a strainer with the back of a spoon. Dump it into a large bowl with the eggs, panko, mayonnaise, green onions, cilantro, soy sauce, sesame oil, ginger, garlic, pepper, and chili if using. Mix with your hands or a fork until everything is evenly combined and the mixture feels like it wants to hold together when you squeeze it gently.

Shape the patties:

Divide the mixture into eight equal portions and roll each one into a ball, then flatten it into a patty about two and a half inches wide. Lay them on a plate or sheet of parchment and resist the urge to make them too thick because thinner patties crisp up more evenly.

Heat the pan:

Pour the neutral oil into a nonstick skillet and set it over medium heat. Wait until the oil shimmers and a tiny bit of panko dropped in sizzles immediately before adding any cakes.

Fry until golden:

Carefully lower the cakes into the pan in batches so you do not crowd them. Cook three to four minutes on the first side until the bottom is deeply golden and holds together, then flip gently and cook another three to four minutes on the other side. Transfer to a plate lined with paper towels to drain briefly.

Whisk the spicy mayo:

In a small bowl, stir together the mayonnaise, Sriracha, lemon or lime juice, and soy sauce until completely smooth. Taste it and adjust the heat level to your liking before setting it aside.

Serve and enjoy:

Arrange the hot tuna cakes on a platter with the spicy mayo in a small bowl alongside them for dipping. They are best eaten immediately while the outside is still shatteringly crisp.

Save

The night I brought these to a potluck, a friend who swore she hated canned tuna ate four of them before asking what was inside. That moment of converting a skeptic is the reason I keep a few cans of tuna in the pantry at all times.

Leftover Magic

Any tuna cakes that survive the first round reheat beautifully in a dry nonstick skillet over medium heat for about two minutes per side. The microwave works in a pinch but you will lose that glorious crunch so the pan is worth the extra effort. I have also crumbled leftover cakes over a bowl of steamed rice with a drizzle of the spicy mayo and called it lunch.

Serving Ideas Beyond the Dip

These cakes are incredibly versatile once you start thinking past the appetizer plate. Tuck them into small slider buns with shredded cabbage and an extra smear of spicy mayo for a casual dinner that feeds a crowd. They also make a fantastic protein on top of a crunchy Asian slaw or a simple green salad with a sesame vinaigrette.

Getting the Texture Right

The biggest complaint people have with homemade cakes of any kind is that they fall apart in the pan. The solution is usually patience rather than more ingredients.

• Squeeze every last drop of liquid from the tuna before mixing.
• Let the shaped patties rest in the fridge for ten minutes if you have the time.
• Trust the pan to do its work and do not poke or prod the cakes while they develop a crust.

Save

Keep these in your back pocket for any night when the fridge looks empty and motivation is low. A can of tuna and a few condiments can still surprise you.

Questions & Answers

→ Can I use fresh tuna instead of canned?

Yes, you can use fresh tuna. Cook and flake about 12 oz fresh tuna before combining with the other ingredients. This will make the cakes even more flavorful and premium.

→ How do I prevent the tuna cakes from falling apart?

Ensure you drain the canned tuna thoroughly and don't skip the chilling step if the mixture feels too soft. The combination of eggs and panko breadcrumbs helps bind everything together. Letting the patties rest in the refrigerator for 15-20 minutes before frying can also help them hold their shape better.

→ Can I bake these instead of frying?

Absolutely. Place the shaped patties on a baking sheet lined with parchment paper, brush lightly with oil, and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through. They'll be slightly less crispy but still delicious.

→ How long do leftovers keep?

Store cooled tuna cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F oven to restore crispiness. The spicy mayo can be kept separately for up to a week.

→ What can I serve with tuna cakes?

These pair wonderfully with steamed jasmine rice, Asian slaw, or pickled vegetables. They also work great as sliders on small buns, atop a mixed green salad, or as part of an Asian-inspired appetizer spread with edamame and spring rolls.

→ Is this dish gluten-free?

As written, it contains gluten in the panko and soy sauce. To make it gluten-free, use gluten-free panko breadcrumbs and substitute tamari or coconut aminos for the soy sauce. All other ingredients are naturally gluten-free.