Asian Tuna Cakes with Spicy Mayo

There’s something incredibly satisfying about a crispy, flavorful cake that’s bursting with savory goodness, isn’t there? Introducing Asian Tuna Cakes with Spicy Mayo! These delightful bites pack a perfect punch of flavor that’ll have you coming back for seconds… and thirds! Imagine gathering around the dinner table with your loved ones, engaging in laughter while savoring these golden, crispy cakes that remind you of beach vacations and sunny days. Funny enough, I first stumbled into the world of tuna cakes while trying to impress a friend on a budget, only to discover that simplicity often leads to the most delicious outcomes. When compared to a classic crab cake, these Asian inspired variants not only deliver on taste but also keep your budget intact. If you’re looking to make family gatherings extra special, you might just find your new go-to dish here!

What is Asian Tuna Cakes with Spicy Mayo?

So, what exactly are Asian Tuna Cakes with Spicy Mayo? A delightful blend of tuna, vibrant spices, and fresh herbs that transform a simple can of tuna into a gourmet experience—how cool is that? It’s almost like magic! I often wonder if the name came from the delightful crunch you hear when you bite into them or from the way they steal the show at dinner parties. After all, isn’t it true that the way to a man’s heart is through his stomach? With the right amount of spices and that zingy, creamy spicy mayo topping, this dish brings joy to the plate and smiles to the faces of your family. So why not roll up your sleeves and give these cakes a try?

Why You’ll Love This Asian Tuna Cakes with Spicy Mayo

You’re not just getting a meal when you make Asian Tuna Cakes with Spicy Mayo; you’re getting an experience! These little chunks of flavor can easily stand out as the main attraction in any meal. Not only do they deliver an irresistible crunch on the outside and tenderness inside, but they also present a fantastic cost-saving benefit by using pantry staples like canned tuna. Have you ever tasted fried rice? While delicious, it often takes longer to prepare compared to the quick and easy assembly of these tuna cakes. Add your favorite toppings like avocado slices or fresh herbs, and voila! You’ve elevated your kitchen game. So, are you ready to dive into this culinary adventure?

How to Make Asian Tuna Cakes with Spicy Mayo

Quick Overview

Perfect for busy weeknights, Asian Tuna Cakes with Spicy Mayo can be whipped up in just about 30 minutes from start to finish! They feature perfectly crispy exteriors and a soft, flavorful inside that makes everyone at the table eager for their piece. Easy to prepare yet impressive enough for any family gathering, this dish is undoubtedly one you won’t want to miss.

Key Ingredients for Asian Tuna Cakes with Spicy Mayo

Here’s everything you need to create these delicious Asian Tuna Cakes with Spicy Mayo:

• 2 cans (5 oz each) of tuna, drained
• 1/2 cup breadcrumbs (use panko for extra crunch)
• 1/4 cup green onions, finely chopped
• 1/4 cup cilantro, chopped
• 1 egg, beat
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon sesame oil
• 1 tablespoon ginger, grated
• 1 teaspoon garlic, minced
• Salt and pepper, to taste
• Oil for frying

For the Spicy Mayo:

• 1/2 cup mayonnaise
• 1 tablespoon Sriracha (or adjust according to preference)
• 1 teaspoon lime juice
• Pinch of salt

Step-by-Step Instructions

1. Prepare the Tuna Mixture: In a large bowl, combine the drained tuna, breadcrumbs, green onions, cilantro, egg, soy sauce, sesame oil, ginger, minced garlic, salt, and pepper. Mix until well combined.
2. Form Cakes: Using your hands, form the mixture into small patties, about 2-3 inches in diameter. Place them on a plate as you go.
3. Heat the Oil: In a skillet over medium heat, add oil. Make sure there’s enough to cover the bottom of the pan without overcrowding the cakes.
4. Cook the Cakes: Once the oil is hot, carefully place a few cakes in the skillet. Cook for about 3-4 minutes on each side or until golden brown and crispy.
5. Make the Spicy Mayo: In a small bowl, combine the mayonnaise, Sriracha, lime juice, and a pinch of salt. Adjust seasoning as desired.
6. Serve: Once cooked, place the cakes on a paper towel to drain any excess oil. Serve warm with a dollop of spicy mayo on the side.

Top Tips for Perfecting Asian Tuna Cakes with Spicy Mayo

• Substitutions: If you’re out of cilantro, parsley works well as an alternative! You can also use cooked chicken or chickpeas for a different protein twist.
• Timing: Make sure your oil is hot enough before adding the cakes; otherwise, they may absorb too much oil and become soggy.
• Avoiding Common Mistakes: Don’t skip on the binding agents—breadcrumbs and eggs are crucial for holding the cakes together. If the mixture feels too wet, sprinkle in a little more breadcrumbs.

Storing and Reheating Tips

If you have leftovers (though they are unlikely!), store Asian Tuna Cakes with Spicy Mayo in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container for up to 2 months. When reheating, use a skillet over medium heat for the best results to maintain that crunchy exterior. Just a touch of oil will help revive the original crispness!

Now that you have all the tips and tricks for these magical Asian Tuna Cakes with Spicy Mayo, it’s time to get cooking! Whether you’re impressing guests or treating your family on a cozy evening, these cakes are ready to make your meal unforgettable. Happy cooking!

Asian Tuna Cakes with Spicy Mayo

Delicious and crispy Asian Tuna Cakes paired with a zingy Spicy Mayo, perfect for family gatherings and weeknight meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Asian

Calories: 240

Ingredients Method Notes

Ingredients

  

For the Tuna Cakes

• 2 cans (5 oz each) canned tuna, drained
• 1/2 cup breadcrumbs (use panko for extra crunch)
• 1/4 cup green onions, finely chopped
• 1/4 cup cilantro, chopped or substitute with parsley
• 1 each egg, beat
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon ginger, grated
• 1 teaspoon garlic, minced
• to taste salt and pepper
• as needed oil for frying

For the Spicy Mayo

• 1/2 cup mayonnaise
• 1 tablespoon Sriracha adjust according to preference
• 1 teaspoon lime juice
• a pinch salt

Method

 

Preparation

1. In a large bowl, combine the drained tuna, breadcrumbs, green onions, cilantro, egg, soy sauce, sesame oil, ginger, minced garlic, salt, and pepper. Mix until well combined.
2. Using your hands, form the mixture into small patties, about 2-3 inches in diameter. Place them on a plate as you go.
3. In a skillet over medium heat, add oil. Make sure there’s enough to cover the bottom of the pan without overcrowding the cakes.

Cooking

1. Once the oil is hot, carefully place a few cakes in the skillet. Cook for about 3-4 minutes on each side or until golden brown and crispy.

Spicy Mayo

1. In a small bowl, combine the mayonnaise, Sriracha, lime juice, and a pinch of salt. Adjust seasoning as desired.

Serving

1. Once cooked, place the cakes on a paper towel to drain any excess oil. Serve warm with a dollop of spicy mayo on the side.

Notes

For best results, ensure your oil is hot enough before adding the cakes. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a skillet for optimal crispiness.