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Asian Tuna Cakes with Spicy Mayo

Crispy on the outside and tender on the inside, these Asian Tuna Cakes with Spicy Mayo are a delightful dish that packs a punch of flavor in every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Tuna Cakes
  • 2 cans canned tuna (5 oz each), drained
  • 1/2 cup breadcrumbs (preferably panko for extra crunch)
  • 1 large egg
  • 2 tablespoons green onions, finely chopped
  • 1 tablespoon ginger, peeled and minced
  • 1 tablespoon soy sauce (ensure halal-compliant)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Vegetable oil for frying
For the Spicy Mayo
  • 1/2 cup mayonnaise (use halal-friendly)
  • 1-2 teaspoons sriracha or chili sauce (adjust to your spice tolerance)
  • 1 teaspoon lime juice

Method
 

Preparation
  1. In a medium-sized bowl, combine the drained tuna, breadcrumbs, egg, green onions, ginger, soy sauce, and garlic powder. Mix well until all the ingredients are fully incorporated and the mixture is slightly sticky.
  2. Using your hands, form the mixture into small patties, about the size of your palm. Try to keep them uniform for even cooking.
  3. In a large skillet, heat about 2 tablespoons of vegetable oil over medium heat. You know it’s ready when a small drop of the mixture sizzles upon contact.
Cooking
  1. Carefully place the tuna patties in the skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes on each side or until they are golden brown and crispy.
Serving
  1. In a separate small bowl, mix together the mayonnaise, sriracha, and lime juice until fully blended. Adjust the spice level to your liking.
  2. Remove the patties from the skillet and let them drain on paper towels for a minute. Serve warm with spicy mayo on the side for dipping.

Notes

Store leftover Asian Tuna Cakes in an airtight container in the refrigerator for up to 2-3 days. They freeze well; ensure they are fully cooled before freezing. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to maintain that crunchy texture.