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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.