Name: Asian Tuna Cakes with Spicy Mayo Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 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; ¼ cup mayonnaise; 1 tbsp lime juice; 1 tbsp sriracha sauce; Salt and pepper, to taste

Jump to Recipe

Introduction

These Asian Tuna Cakes are a flavorful and easy-to-make dish, perfect for a quick lunch or appetizer. Crispy on the outside and tender inside, they pair beautifully with a zesty spicy mayo that adds just the right kick.

A white plate holds seven golden brown crab cakes with a crispy texture, arranged in a small pile. On top of the center crab cake is a smooth dollop of light orange sauce, sprinkled with white sesame seeds and chopped green onions. The crab cakes are garnished with more chopped green onions scattered around them, adding a fresh green color contrast. The background shows a white marbled surface, softly blurred to keep focus on the crab cakes. photo taken with an iphone --ar 4:5 --v 7

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
For the spicy mayo: ¼ cup mayonnaise, 1 tsp lime juice, 1 tsp sriracha sauce, salt and pepper to taste

Instructions

Step 1: Prepare the tuna mixture by combining the drained tuna, whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper in a mixing bowl. Mix well until fully combined.
Step 2: Shape the mixture into patties about 2 inches in diameter. Coat each patty evenly in gluten-free crumbs or panko crumbs.
Step 3: Heat a nonstick pan over medium heat and add a mix of avocado oil and sesame oil. Fry the tuna cakes for about 2 minutes on each side, or until they turn golden brown and crispy.
Step 4: To make the spicy mayo, whisk together mayonnaise, lime juice, sriracha, and a pinch of salt and pepper in a small bowl until smooth.
Step 5: Serve the warm tuna cakes topped or dipped in the spicy mayo. Garnish with the green parts of the chopped green onions for added freshness.

Tips & Variations

For a gluten-free version, ensure you use gluten-free crumbs or substitute with finely crushed rice crackers.
Add finely chopped cilantro or ginger to the tuna mixture for extra flavor.
If you prefer a milder sauce, reduce the amount of sriracha or swap for sweet chili sauce.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain crispiness. The spicy mayo can be stored separately in the fridge for up to 3 days.

How to Serve

Four round, golden brown crispy cakes with a slightly rough texture are arranged closely on a white plate. Each cake is topped with thin,zigzag drizzles of light orange creamy sauce and sprinkled with small white and black sesame seeds. Fresh, chopped green onions are scattered evenly over the cakes, adding a pop of green color. The background shows a white marbled texture surface with soft, natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned?

Yes, you can use cooked fresh tuna that’s flaked, but canned tuna is more convenient and works well for these cakes.

What can I substitute for arrowroot powder?

You can use regular flour or cornstarch as a substitute for arrowroot powder if needed; they act as binding agents to hold the cakes together.