Asian-Style Tuna Cakes Mayo

This hearty Asian-Style Tuna Cakes recipe transforms simple canned tuna into an elegant meal with minimal effort. The combination of crispy exterior and tender, flavorful interior makes these tuna cakes irresistible, while the spicy mayo adds the perfect tangy kick.

I first made these tuna cakes when looking for a quick lunch option that would impress unexpected weekend guests. Their eyes lit up at the first bite, and now they specifically request these whenever they visit.

Ingredients

• Canned white tuna: Forms the protein-packed base and provides a mild flavor that absorbs the Asian seasonings beautifully
• Green onions: Add fresh flavor and color contrast both in the mixture and as garnish
• Soy sauce: Brings that essential umami element that makes these cakes distinctly Asian in profile
• Arrowroot powder: Works as a binder without adding gluten perfect for those with sensitivities
• Mayonnaise: Keeps the tuna cakes moist on the inside while allowing them to crisp on the outside
• Garlic: Provides aromatic depth that complements the tuna perfectly
• Panko crumbs: Create that irresistible crispy exterior that makes these cakes special
• Avocado and sesame oils: Provide high heat tolerance for frying while the sesame adds authentic Asian flavor

How To Make Asian-Style Tuna Cakes with Spicy Mayo

Prepare Ingredients:

Thoroughly drain the tuna to ensure crispy cakes. The separation of green onion whites and greens is crucial as the whites cook into the mixture while the greens remain vibrant for garnish. Take time to mince the garlic very finely for even distribution throughout the mixture.

Mix the Spicy Mayo:

Combine all sauce ingredients until completely smooth. Allow the sauce to rest while preparing the cakes so the flavors have time to meld. The balance of creamy mayonnaise with tangy lime and spicy sriracha creates a perfect complement to the savory tuna cakes.

Form the Tuna Mixture:

Use a gentle hand when mixing to maintain some texture in the tuna rather than creating a paste. The mixture should hold together when pressed but still show some flaked tuna pieces. This creates a more interesting texture in the final cakes.

Shape and Coat:

Form uniform sized cakes by using a measuring cup or ice cream scoop for consistency which ensures even cooking. Press the panko firmly onto all surfaces of each cake creating a complete coating that will become golden and crispy during cooking.

Frying Technique:

The combination of avocado and sesame oils is crucial. Heat the pan thoroughly before adding the cakes to achieve that perfect sear. Watch for golden edges before flipping and avoid overcrowding the pan which would cause steaming instead of crisping.

Serving Presentation:

Arrange the cakes on a serving platter with artistic drizzles of the spicy mayo. Sprinkle with sesame seeds and green onion tops creating visual appeal that enhances the dining experience.

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The sesame oil is my secret weapon in this recipe. I discovered its transformative power years ago when experimenting with Asian flavors. My daughter who typically avoids seafood completely devours these cakes, which speaks volumes about how the sesame oil helps balance the fishiness with its nutty aroma.

Make-Ahead Options

These tuna cakes can be prepared up to the coating stage and refrigerated for 24 hours before cooking. Simply layer them between parchment paper in an airtight container. This makes them perfect for busy weeknights when you need a quick dinner solution. The spicy mayo can also be made 3 days in advance and kept refrigerated, with the flavors actually improving over time.

Perfect Pairings

Serve these Asian-style tuna cakes with a simple cucumber salad dressed in rice vinegar and a sprinkle of salt for a refreshing contrast. For a more substantial meal, pair with coconut rice or a colorful Asian slaw. The light, crispy texture of the cakes works beautifully with these complementary sides without overwhelming the delicate tuna flavor.

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Ingredient Substitutions

The arrowroot powder can be replaced with cornstarch or regular flour if you don't have dietary restrictions. If canned tuna isn't available, canned salmon makes an excellent substitute and adds beneficial omega3 fatty acids. For a spicier version replace the sriracha in the mayo with gochujang paste which adds a deeper more complex heat profile. Vegans can adapt this recipe using chickpeas instead of tuna and aquafaba in place of the egg.

Storage and Reheating

Leftover tuna cakes will keep in the refrigerator for up to 3 days in an airtight container. To maintain their crispy exterior reheat them in a 350°F oven for 10 minutes rather than using a microwave which would make them soggy. These cakes also freeze beautifully for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Frequently Asked Questions

→ Can I use fresh tuna instead of canned tuna?

Yes, you can use fresh tuna. Cook and flake the tuna before mixing it with the other ingredients. This adds a fresh and flavorful touch to your dish.

→ What’s a good substitute for arrowroot powder?

If you don’t have arrowroot powder, you can use regular all-purpose flour or cornstarch as a substitute. Both work well as a binder.

→ Can I bake the tuna cakes instead of frying?

Yes, you can bake the tuna cakes in a preheated oven at 400°F (200°C) for about 12-15 minutes, flipping halfway through until golden and crisp.

→ How do I make these tuna cakes spicier?

To increase the heat, add chopped chili peppers to the tuna mixture or increase the amount of sriracha in the spicy mayo.

→ Can I make the spicy mayo in advance?

Yes, you can prepare the spicy mayo ahead of time. Store it in an airtight container in the refrigerator for up to 3 days.

→ What can I serve with these tuna cakes?

These tuna cakes pair well with a fresh salad, steamed rice, or sautéed vegetables for a complete meal.