Asian Tuna Cakes Spicy Mayo (Printable)

Crispy tuna cakes with Asian spices and herbs, paired with creamy spicy mayo for dipping.

# What You Need:

→ Tuna Cakes

01 - 2 cans (5 oz each) solid tuna in water, drained
02 - 2 large eggs
03 - 1/3 cup panko breadcrumbs
04 - 2 tablespoons mayonnaise
05 - 2 tablespoons green onions, finely sliced
06 - 1 tablespoon fresh cilantro, chopped
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1 teaspoon freshly grated ginger
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon ground black pepper
12 - 1/2 small red chili, finely chopped (optional)
13 - 2 tablespoons neutral oil (sunflower or canola) for frying

→ Spicy Mayo

14 - 1/3 cup mayonnaise
15 - 1 to 2 tablespoons Sriracha or other hot sauce, adjusted to taste
16 - 1 teaspoon fresh lemon or lime juice
17 - 1/2 teaspoon soy sauce

# Steps:

01 - In a large mixing bowl, combine the drained tuna, eggs, panko breadcrumbs, mayonnaise, green onions, cilantro, soy sauce, sesame oil, grated ginger, minced garlic, black pepper, and chopped chili. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
02 - Divide the mixture into 8 equal portions. Shape each portion into a round patty approximately 2.5 inches wide and about 3/4 inch thick. Place the formed patties on a plate or sheet pan.
03 - Heat the neutral oil in a nonstick skillet over medium heat. Working in batches to avoid crowding, fry the tuna cakes for 3 to 4 minutes per side until golden brown and heated through. Transfer to a plate lined with paper towels to drain briefly.
04 - While the tuna cakes cook, whisk together the mayonnaise, Sriracha, lemon or lime juice, and soy sauce in a small bowl until smooth and well blended. Adjust the Sriracha quantity to reach your preferred spice level.
05 - Arrange the hot tuna cakes on a serving platter and serve with the spicy mayo on the side for dipping. Pair with a crisp Asian slaw, steamed rice, or serve as sliders on small buns.

# Expert Advice:

01 -
  • They come together in about half an hour from pantry staples you probably already have.
  • The crispy golden exterior gives way to a tender, flavor packed center that tastes nothing like canned tuna.
  • That spicy mayo is dangerously good and you will want to put it on everything afterward.
02 -
  • If your mixture feels too wet to hold together, sprinkle in another tablespoon of panko and let it sit for two minutes to absorb moisture.
  • Do not flip the cakes too early because they need time to form a crust that keeps them intact on the turn.
  • The spicy mayo thickens slightly as it sits in the fridge so you can make it a day ahead if you like.
03 -
  • Wet your hands slightly before shaping the patties to keep the mixture from sticking to your palms.
  • Toast a pinch of extra panko in the hot oil before frying the cakes to test if the temperature is right.

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