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Asian Tuna Cakes with Spicy Sriracha Mayo

Crispy, savory tuna cakes bursting with umami flavors, served with a deliciously spicy Sriracha mayo. Perfect for family gatherings or a quick snack.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Asian, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tuna Cakes
  • 2 cans canned tuna, drained 5 oz each
  • 3 pieces green onions, finely chopped
  • 1 piece egg, beaten
  • 1 cup breadcrumbs
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, minced
  • 1/4 cup vegetable oil for frying
For the Spicy Mayo
  • 2 tablespoons Sriracha
  • 1/4 cup mayonnaise

Method
 

Preparation
  1. Drain the canned tuna completely and place it in a large mixing bowl.
  2. Add the finely chopped green onions, beaten egg, breadcrumbs, soy sauce, ginger, and minced garlic.
  3. Mix everything well until all ingredients are combined and creamy enough to form patties.
Cooking
  1. Take small portions of the mixture and shape them into cakes, about 2-3 inches wide.
  2. In a non-stick skillet, heat the vegetable oil over medium heat until shimmering.
  3. Carefully add the tuna cakes to the skillet, cooking them for about 3-4 minutes on each side or until golden brown and crispy.
Preparing the Spicy Mayo
  1. In a small bowl, mix together the Sriracha and mayonnaise until smooth.
Serving
  1. Serve the cakes warm with a drizzle of the spicy mayo on top, and enjoy with fresh salad or steamed veggies.

Notes

Consider swapping breadcrumbs for crushed rice cakes for a gluten-free version or use canned salmon for a twist. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for a month. Reheat in a preheated oven or skillet until warm.