Name: Asian-Style Tuna Cakes with Spicy Mayo Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 (142 g) cans flaked white tuna, drained; 2 green onions, finely chopped (whites and greens separated); 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; ½ cup real mayonnaise; Juice from ½ lime; 1 tbsp sriracha sauce; Salt and pepper, to taste

Jump to Recipe

If you’re searching for a dish that’s bursting with flavor, irresistibly crisp, and just a little bit spicy, these Asian-Style Tuna Cakes with Spicy Mayo are about to become your new obsession. Tender on the inside, with a golden crunch on the outside, these savory cakes bring together flaky tuna, crunchy green onions, and a luscious, fiery sauce for the perfect bite. They’re a weeknight dinner hero, a delightful brunch treat, or even a party appetizer that will have everyone asking for seconds. Best of all, they come together in a flash with simple ingredients you likely already have on hand—making Asian-Style Tuna Cakes with Spicy Mayo not just delicious, but also incredibly convenient.

Asian-Style Tuna Cakes with Spicy Mayo Recipe - Recipe Image

Ingredients You’ll Need

This ingredient list is all about the basics—each one chosen for a special reason, whether it’s for flavor, texture, or that lovely pop of color. Every element here plays a crucial role in creating the layers of taste and crunch that make these Asian-Style Tuna Cakes with Spicy Mayo so addictive.

Flaked white tuna: The star of the show, packed with savory protein and umami depth.
Green onions (whites and greens separated): Add vibrant color and subtle onion flavor for freshness in each bite.
Egg: Acts as a trusty binder, making sure your tuna cakes hold together perfectly.
Soy sauce: Lends a signature Asian-inspired salty, umami boost to the mix.
Arrowroot powder (or regular flour): Ensures the cakes stay tender inside yet crisp on the outside.
Mayonnaise: Brings creamy richness both inside the cakes and in the spicy mayo drizzle.
Garlic: Adds a punch of aromatic, savory flavor that pairs so well with tuna.
Salt and pepper: Essential flavor enhancers—don’t skip these!
Gluten-free crumbs or panko crumbs: Create that crave-worthy golden crust after pan-frying.
Avocado oil: A high-heat oil that helps the cakes cook up extra crispy without any greasiness.
Sesame oil: Just a dash gives the cakes that nutty, toasty aroma we all love in Asian cuisine.
For the spicy mayo: Real mayonnaise, lime juice, sriracha, salt, and pepper; this zippy sauce is creamy, citrusy, and just the right amount of spicy.

How to Make Asian-Style Tuna Cakes with Spicy Mayo

Step 1: Prep Your Ingredients

Start by washing and finely chopping your green onions, taking the time to separate the white and green parts. The white bits go inside the cakes for a gentle aroma, while the bright green tops are set aside for a finishing pop of color. Get your crumbs ready in a bowl for easy coating, and set up a space to assemble your cakes—a bit of prep now makes things extra easy later!

Step 2: Mix Up That Spicy Mayo

In a small bowl, whisk together the mayonnaise, zingy lime juice, sriracha, and a little pinch of salt and pepper. This sauce brings a creamy, tangy, spicy element that pairs beautifully with the crispy cakes. Taste and tweak the level of heat or acid to your liking—this drizzle is customizable magic.

Step 3: Make the Tuna Cake Mixture

In a mixing bowl, combine the drained tuna, whites of the green onions, egg, soy sauce, arrowroot or flour, mayo, minced garlic, and a bit of salt and pepper. Use a fork to mash and mix everything until beautifully combined. The mixture should be just moist enough to hold its shape but not too wet—add a sprinkle more crumbs if needed to bring it together.

Step 4: Shape and Coat Your Tuna Cakes

Now comes the fun part—turn the mixture into cute little cakes, each about two inches across. Gently form them with your hands and drop them one by one into your prepped crumbs. A quick coat on both sides gives them that irresistible crunch. Don’t worry about perfection; rustic edges just add to the charm of homemade Asian-Style Tuna Cakes with Spicy Mayo.

Step 5: Time to Sizzle!

Heat a nonstick skillet over medium heat and drizzle in a bit of avocado oil mixed with just a splash of sesame oil for extra flavor. Once the oil is hot, lay the tuna cakes in gently and let them cook for about two minutes per side. You’re looking for a lovely golden brown crust and a cake that holds together easily. Flip carefully and cook in batches if needed, so they get perfectly crispy.

Step 6: Serve and Savor

When your cakes are ready, transfer them to a serving plate. Drizzle generously with your homemade spicy mayo and shower with sesame seeds and the reserved chopped green onion greens. Each bite is a delightful blend of savory, creamy, bright, and spicy—you might find yourself making extra batches just to keep up with demand!

How to Serve Asian-Style Tuna Cakes with Spicy Mayo

Garnishes

Don’t skip the finishing touches—scattering sliced green onion greens and a sprinkle of toasted sesame seeds over your Asian-Style Tuna Cakes with Spicy Mayo adds not only a burst of color, but also freshness and a subtle crunch. You can even add a handful of microgreens or thinly sliced fresh chili for extra flair if you’re feeling fancy.

Side Dishes

These tuna cakes play well with just about anything. For a lighter meal, pair them with a crisp cucumber salad tossed in rice vinegar and sesame oil. Steamed jasmine rice or a bed of garlicky sautéed greens are classic accompaniments that soak up all the saucy goodness. For a party platter, serve with pickled veggies or sweet potato fries for a fun twist.

Creative Ways to Present

Think outside the plate! Tuck the Asian-Style Tuna Cakes with Spicy Mayo inside slider buns with cabbage slaw for killer mini sandwiches. Or, top an herby noodle salad with warm tuna cakes for a refreshing lunch. For a brunch-worthy idea, stack them on avocado toast and drizzle generously with that spicy mayo—foodie friends will be wowed.

Make Ahead and Storage

Storing Leftovers

Leftover Asian-Style Tuna Cakes with Spicy Mayo keep surprisingly well. Simply store any extra cakes (without sauce) in an airtight container in the refrigerator for up to three days. Keep the spicy mayo separately so the cakes don’t get soggy, and you’ll have a quick, delicious snack or meal ready to go.

Freezing

If you’d like to get ahead on meal prep, these tuna cakes freeze nicely. Arrange the uncooked, coated cakes on a tray and freeze until firm, then transfer to a freezer bag. They’ll keep for up to two months. Just thaw in the fridge overnight before pan-frying as usual for fresh-tasting results.

Reheating

To reheat, pop the cakes in a hot skillet for a couple of minutes on each side until crispy again, or use a toaster oven for extra convenience. Microwaving will warm them, but the exterior won’t be as crunchy. Add the spicy mayo and fresh garnishes after reheating and enjoy as if they were just made!

FAQs

Can I use fresh tuna instead of canned?

Absolutely! Just cook and flake the tuna before mixing it into the recipe. Canned tuna offers convenience, but fresh tuna gives an extra boost of flavor and texture—just be sure to season it well before using.

Are these cakes gluten free?

If you use gluten-free crumbs and arrowroot powder, Asian-Style Tuna Cakes with Spicy Mayo are completely gluten-free. Make sure to check your soy sauce as well; opt for tamari if you need a gluten-free option there, too.

Can I bake these tuna cakes instead of frying?

Yes! To bake, preheat your oven to 400°F (200°C), place the cakes on a parchment-lined baking sheet, and lightly brush with oil. Bake for 12 to 15 minutes, flipping halfway, until golden brown and cooked through. They won’t be quite as crispy as pan-fried but will still taste fantastic.

What can I substitute for mayo in the cakes or sauce?

If you prefer to skip mayonnaise, try using plain Greek yogurt for a tangy twist, or a vegan mayo substitute to keep things dairy- and egg-free. The flavor will change slightly, but it’ll still be creamy and delicious in both the cakes and the spicy sauce.

How can I make the spicy mayo even spicier?

If you crave extra heat, mix in more sriracha or add a dash of chili garlic sauce to the spicy mayo. A touch of finely grated fresh ginger also sneaks in extra bite and pairs beautifully with the other Asian flavors.

Final Thoughts

It’s truly hard to beat a recipe that’s as easy, flavorful, and satisfying as these Asian-Style Tuna Cakes with Spicy Mayo. Bursting with savory goodness, perfectly crispy, and crowned with a punchy sauce, this dish is pure comfort with plenty of personality. Give it a try soon—you might just find it claiming a regular spot on your dinner table!