Asian Tuna Cakes with Spicy Mayo

If you’re looking for a dish that is both quick and packed with flavor, these Asian Tuna Cakes with Spicy Mayo are a must-try. Perfectly golden on the outside and tender on the inside, these tuna cakes are enhanced with aromatic green onions, garlic, and a touch of soy sauce. Finished with a zesty spicy mayo, they make for a satisfying main course or appetizer that will impress family and friends alike.

This recipe was inspired by the popular Asian-style fish cakes often served in Japanese and Thai cuisine, where delicate fish is blended with seasonings and lightly fried for a crispy, flavorful exterior. By using canned white tuna, this recipe brings the same restaurant-quality taste to your kitchen in under 30 minutes, making it ideal for weeknight dinners or casual entertaining.

The combination of savory tuna, aromatic greens, and crunchy coating paired with creamy spicy mayo makes this dish irresistible. Plus, the recipe is naturally gluten-free when using gluten-free crumbs or panko, making it suitable for a variety of dietary preferences.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 25 minutes with minimal prep.
• Gluten-free option: Use gluten-free crumbs for a safe, delicious meal.
• Protein-packed: Each cake provides 20 grams of protein.
• Customizable spice level: Adjust the sriracha in the mayo for mild to fiery heat.
• Meal prep friendly: Cakes can be made ahead and stored in the fridge for up to three days.

Ingredients Breakdown

For the Tuna Cakes:

• 2 (142 g) cans flaked white tuna, drained
• 2 green onions, finely chopped (separate whites and greens)
• 1 egg
• 1 tbsp soy sauce
• 2 tbsp arrowroot powder (or regular flour)
• ¼ cup mayonnaise
• 2 cloves garlic, minced
• Salt and pepper, to taste
• ½ cup gluten-free crumbs or panko crumbs
• Avocado oil, for frying
• Sesame oil, for frying

For the Spicy Mayo:

• ¼ cup mayonnaise
• 1 tsp lime juice
• 1 tsp sriracha sauce
• Pinch of salt and pepper

Serving Size: 4 servings (1 cake per serving)

Tools & Equipment Needed

• Mixing bowl
• Spoon or spatula
• Knife and cutting board
• Nonstick frying pan or skillet
• Small bowl for spicy mayo
• Measuring cups and spoons
• Plate lined with paper towels (for draining cooked cakes)

Step-by-Step Instructions

1. Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a pinch of salt and pepper. Mix gently until well combined, being careful not to overwork the mixture.
2. Form the Cakes: Shape the mixture into patties about 2 inches in diameter. Coat each patty evenly with gluten-free crumbs or panko crumbs to create a crispy crust.
3. Cook the Tuna Cakes: Heat a nonstick pan over medium heat with a drizzle of avocado oil and sesame oil. Once hot, add the tuna cakes and fry for 2 minutes on each side, or until golden brown and crisp. Remove from the pan and drain on a paper towel-lined plate.
4. Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, lime juice, sriracha, and a pinch of salt and pepper. Taste and adjust the heat or seasoning as desired.
5. Serve: Plate the tuna cakes and drizzle generously with spicy mayo. Garnish with the green parts of the chopped green onions for a fresh, colorful finish. Serve immediately while warm.

Tips & Variations

• Chill before frying: Refrigerate the tuna mixture for 30 minutes before shaping to help the cakes hold together.
• Change the protein: Substitute canned salmon or cooked shrimp for tuna for a different flavor profile.
• Vegetable add-ins: Finely chopped bell peppers, carrots, or zucchini can be added for extra nutrition and texture.
• Adjusting spice: For milder taste, reduce sriracha or omit entirely. For extra heat, add a dash of chili flakes.

Flavor Profile & Pairings

These tuna cakes are savory and umami-rich from the tuna and soy sauce, with subtle sweetness from the green onions and richness from the mayonnaise. The crispy exterior contrasts perfectly with the tender interior. The spicy mayo adds creaminess with a tangy, zesty kick that enhances every bite. Serve with a simple Asian-inspired salad or steamed vegetables for a balanced meal.

Nutritional Overview

• Calories: 250 per cake
• Protein: 20g
• Carbohydrates: 15g
• Fat: 15g
• Saturated Fat: 2g
• Fiber: 1g
• Sugar: 1g
• Sodium: 400mg

These tuna cakes are a protein-packed, low-carb option that fits well into a gluten-free diet.

Make-Ahead & Meal Prep Tips

• Tuna Mixture: Can be prepared up to 1 day in advance and stored in the refrigerator.
• Cakes: Shape and refrigerate prior to frying for faster cooking.
• Spicy Mayo: Prepare ahead and store in an airtight container in the fridge for up to 3 days.

FAQs

Can I bake the tuna cakes instead of frying? Yes, bake at 400°F (200°C) for 10-12 minutes on a parchment-lined baking sheet, flipping halfway through.
Can I use regular flour instead of arrowroot? Yes, arrowroot is a gluten-free option; all-purpose flour works if gluten isn’t a concern.
How do I store leftovers? Place cooked cakes in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or oven.
Can I freeze these tuna cakes? Yes, freeze uncooked shaped cakes for up to 2 months and cook from frozen.
What can I serve with these? Serve with steamed vegetables, rice, or a fresh salad for a complete meal.

Cooking Timeline (at a Glance)

Step	Time	Notes
Prepare Tuna Mixture	10 min	Mix gently
Chill (optional)	30 min	Helps retain shape
Form Patties & Coat	5 min
Fry Tuna Cakes	4 min	2 min per side
Make Spicy Mayo	5 min	Adjust spice to taste

Serving Suggestions

Arrange the tuna cakes on a platter and drizzle with spicy mayo. Garnish with chopped green onion and a sprinkle of sesame seeds for a visually appealing presentation. Serve alongside a light salad or steamed vegetables for a balanced dinner.

Recipe Variations

• Crispy Asian Shrimp Cakes: Replace tuna with finely chopped shrimp and add ginger for extra zest.
• Spicy Tuna Sliders: Serve mini cakes on gluten-free buns with spicy mayo and lettuce.
• Vegetable Tuna Cakes: Add finely grated zucchini or carrot to the mixture for extra nutrition.
• Pan-Seared Tuna Cakes with Mango Salsa: Top with a fresh mango salsa for a sweet and tangy contrast.

Ingredient Spotlight

Tuna: Choose sustainably sourced white tuna for optimal flavor and texture. Canned tuna is convenient, high in protein, and low in fat.

Arrowroot Powder: A gluten-free thickener that helps bind the tuna cakes while keeping them tender. Can be substituted with all-purpose flour if gluten is not a concern.

Pro Cooking Tips

• Pat tuna mixture lightly; overmixing can result in dense cakes.
• Heat the pan properly before frying to achieve a golden crust.
• Use a combination of avocado and sesame oil for flavor and higher smoke point.
• Serve immediately to maintain crispiness; reheat in a skillet rather than microwave for best texture.

Storage & Freezing Guide

• Uncooked Cakes: Freeze individually on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
• Cooked Cakes: Store in the fridge up to 3 days. Reheat in a pan over medium heat to preserve crispiness.
• Spicy Mayo: Refrigerate separately for up to 3 days. Do not freeze mayonnaise-based sauces.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	250
Protein	20g
Carbohydrates	15g
Fat	15g
Saturated Fat	2g
Fiber	1g
Sugar	1g
Sodium	400mg

Dietary Notes: Gluten-free, high-protein, dairy-free option when using dairy-free mayo, low-carb alternative possible.

Expanded Conclusion

Asian Tuna Cakes with Spicy Mayo are an easy, flavorful, and versatile dish that brings restaurant-quality flavors into your home kitchen. With a perfect balance of crispy exterior, tender interior, and a creamy, zesty sauce, they are ideal for weeknight dinners, casual lunches, or elegant appetizers. Quick to make, packed with protein, and fully customizable, this recipe is a crowd-pleaser that will surely become a favorite in your household. Try making them this week, experiment with variations, and share the joy of a simple yet sophisticated Asian-inspired meal.

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