Introduction

Oh, hey there, friend! I’ve got a recipe that’s going to become your new weeknight superhero. Remember those cozy evenings, maybe a little tired after a long day, but still craving something utterly delicious and satisfying? These Asian Tuna Cakes with Spicy Mayo are exactly that. They’re like a warm hug in food form, but with a little zing! I first whipped these up on a whim, and let me tell you, they were a total game-changer. Quick to make and even quicker to disappear, these little flavor bombs are about to become a staple in your kitchen.

Why You’ll Love This Recipe

Super Speedy: Seriously, from start to finish, these are ready in under 30 minutes. Perfect for those “what’s for dinner?” emergencies!
Effortlessly Easy: No fancy techniques here, just simple mixing and frying. You’ve totally got this.
Amazing Giftable Treat: Imagine a neighbor bringing over a delicious meal, or a friend needing a little something special. These are surprisingly great for gifting (if you can bear to part with them!).
Crowd-Pleasing Perfection: Whether it’s a family dinner or a casual get-together with friends, everyone raves about these. They’re universally loved!

Ingredients

Gathering your ingredients is half the fun, right? Here’s what you’ll need for these delightful little cakes:

2 cans (142 g each) flaked white tuna, drained: My go-to is good quality flaked white tuna. Make sure to drain it really well so your cakes aren’t soggy!
2 green onions, finely chopped (whites and greens separated): We’re using the white parts for the cake mixture and saving the pretty green tops for a fresh garnish.
1 egg: This is our binder, keeping all those delicious flavors together.
1 tablespoon soy sauce: For that classic savory, umami kick.
2 tablespoons arrowroot powder (or all-purpose flour): This helps bind the cakes and gives them a nice texture. Arrowroot powder is great if you’re looking for gluten-free!
¼ cup mayonnaise: Adds a little richness and moisture to the tuna mixture.
2 cloves garlic, minced: Freshly minced garlic is key for that amazing aroma and flavor.
Salt and black pepper, to taste: Season generously!
½ cup breadcrumbs (panko or gluten-free): Panko breadcrumbs give these cakes a lovely, crispy exterior. If you need gluten-free, just grab some GF breadcrumbs!
Avocado oil, for frying: A neutral oil with a high smoke point, perfect for getting that golden crust.
Sesame oil, for frying: Just a splash of this adds a wonderful nutty aroma as they cook.

And for that irresistible Spicy Mayo:

½ cup mayonnaise: The creamy base of our sauce.
Juice from ½ lime: A little tang to cut through the richness.
1 tablespoon sriracha sauce: Adjust this to your spice preference! Start with a little, you can always add more.
Salt and black pepper, to taste: For perfect seasoning.

How to Make It

Alright, let’s get cooking! This is where the magic happens.

Mix the Base: Grab a medium bowl. Dump in your drained tuna, the finely chopped white parts of your green onions, that egg, soy sauce, arrowroot powder (or flour), that ¼ cup of mayonnaise, minced garlic, and a good pinch of salt and pepper. Get in there with a fork or spoon and mix it all up until everything is nicely combined. It should look like a yummy, slightly chunky mixture.
Add the Crunch: Now, gently fold in the breadcrumbs. We want to combine them without mashing the mixture too much. Think of it as a gentle hug for the ingredients!
Form the Cakes: Time to get your hands a little messy (the best kind of messy!). Take spoonfuls of the mixture and gently shape them into small patties or cakes. I like to make mine about 2 inches in diameter, but you can make them any size you like!
Whip Up the Spicy Mayo: While your cakes are chilling for a sec, let’s make that amazing spicy mayo. In a small bowl, whisk together the ½ cup of mayonnaise, the fresh lime juice, your sriracha sauce, and a little salt and pepper. Give it a good whisk until it’s smooth and beautiful. Taste it and adjust the sriracha or lime if you want! Set this aside; it’s going to be the star dipping sauce.
Heat the Pan: Get a large skillet nice and hot over medium-high heat. Pour in a generous amount of avocado oil, and then add a little drizzle of sesame oil. You want enough oil to coat the bottom of the pan and for the cakes to sizzle happily.
Fry to Golden Perfection: Carefully place your tuna cakes into the hot oil. Don’t overcrowd the pan; you might need to do this in batches. Let them cook for about 3-4 minutes on each side. You’re looking for that gorgeous, golden-brown color and for them to be heated all the way through.
Drain and Rest: Once they’re perfectly golden, carefully lift them out of the skillet and place them on a plate lined with paper towels. This is just to catch any extra oil, keeping them nice and crisp.
Serve with Love: Plate up your beautiful tuna cakes while they’re still warm. Drizzle them with a little extra spicy mayo, or serve it on the side for dipping. Sprinkle those reserved chopped green onion tops over them for a pop of color and freshness. Enjoy every single bite!

Substitutions & Additions

One of the best things about cooking is making it your own! Here are some ideas:

Tuna Swap: No white tuna? No problem! Canned salmon works wonderfully here, too.
Binder Boost: If you don’t have arrowroot or flour, you can try a tablespoon of cornstarch or even a little bit of mashed sweet potato for extra flavor and binding.
Veggie Power: Want to sneak in some extra veggies? Finely chopped bell peppers, shredded carrots, or even some corn kernels would be delicious additions. Just make sure to chop them very finely so they cook through.
Spice It Up (or Down!): For the spicy mayo, feel free to add a pinch of ginger, a dash of garlic powder, or even a little soy sauce to amp up the flavor. If sriracha isn’t your jam, try a dollop of your favorite hot sauce or even a bit of sweet chili sauce for a different kind of kick.
Herb Heaven: A little chopped fresh cilantro or parsley folded into the tuna mixture or sprinkled on top can add a lovely freshness.

Tips for Success

A few little secrets to make these tuna cakes absolutely perfect, every time:

Drain that Tuna Well: I can’t stress this enough! Excess moisture is the enemy of crispy fried food. Squeeze out as much liquid as you can.
Don’t Overmix: Once you add the breadcrumbs, be gentle. Overmixing can make your cakes a bit tough.
Medium-High Heat is Key: You want the oil hot enough to crisp up the outside quickly without burning, but not so hot that the inside doesn’t cook through. If your cakes are browning too fast, turn the heat down slightly.
Batch Cooking: Resist the urge to cram too many cakes into the pan at once. Give them space to cook evenly and get that lovely crisp.
Prep Ahead: You can totally make the tuna cake mixture a few hours ahead of time and keep it covered in the fridge. Just form them into patties right before you’re ready to cook. The spicy mayo can also be made a day in advance and stored in the fridge.

How to Store It

Leftovers are rare in my house with these, but if you’re lucky enough to have some:

Store your cooled tuna cakes in an airtight container in the refrigerator for up to 2-3 days. They’re delicious reheated in a skillet over medium heat until warmed through and crispy again, or even enjoyed cold in a salad!

FAQs

Got questions? I’ve got answers!

Can I bake these instead of frying?

Yes, you can! To bake, place the formed patties on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden brown and cooked through. They might not be quite as crispy as fried, but they’ll still be delicious!

Can I make these gluten-free?

Absolutely! Just be sure to use gluten-free breadcrumbs and arrowroot powder (which is naturally gluten-free) instead of all-purpose flour. Double-check your soy sauce too, as some contain wheat.

How long does the spicy mayo last?

The spicy mayo can be stored in an airtight container in the refrigerator for up to 4-5 days. The flavors actually meld together nicely!

Can I freeze these?

You can freeze the un-fried tuna cake patties! Place them on a baking sheet in a single layer and freeze until firm, then transfer them to a freezer-safe bag or container. Cook from frozen, adding a few extra minutes to the cooking time.

Easy Asian Tuna Cakes with Zesty Spicy Mayo

These Asian Tuna Cakes are a quick, easy, and delicious weeknight meal, ready in under 30 minutes. They are perfect for busy evenings, offering a crowd-pleasing flavor with a zesty spicy mayo dip.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Servings 4 servings

Equipment

Medium bowl
Small bowl
Large skillet
Plate lined with paper towels
Fork
Spoon
Whisk

Ingredients

Tuna Cakes

2 cans flaked white tuna drained, 142 g each
2 green onions finely chopped (whites and greens separated)
1 egg
1 tablespoon soy sauce
2 tablespoons arrowroot powder (or all-purpose flour)
0.25 cup mayonnaise
2 cloves garlic minced
to taste salt
to taste black pepper
0.5 cup breadcrumbs (panko or gluten-free)
for frying avocado oil
for frying sesame oil a splash

Spicy Mayo

0.5 cup mayonnaise
0.5 lime juice from
1 tablespoon sriracha sauce
to taste salt
to taste black pepper

Instructions

Mix the Base: Grab a medium bowl. Dump in your drained tuna, the finely chopped white parts of your green onions, that egg, soy sauce, arrowroot powder (or flour), that ¼ cup of mayonnaise, minced garlic, and a good pinch of salt and pepper. Get in there with a fork or spoon and mix it all up until everything is nicely combined. It should look like a yummy, slightly chunky mixture.
Add the Crunch: Now, gently fold in the breadcrumbs. We want to combine them without mashing the mixture too much. Think of it as a gentle hug for the ingredients!
Form the Cakes: Time to get your hands a little messy (the best kind of messy!). Take spoonfuls of the mixture and gently shape them into small patties or cakes. I like to make mine about 2 inches in diameter, but you can make them any size you like!
Whip Up the Spicy Mayo: While your cakes are chilling for a sec, let’s make that amazing spicy mayo. In a small bowl, whisk together the ½ cup of mayonnaise, the fresh lime juice, your sriracha sauce, and a little salt and pepper. Give it a good whisk until it’s smooth and beautiful. Taste it and adjust the sriracha or lime if you want! Set this aside; it’s going to be the star dipping sauce.
Heat the Pan: Get a large skillet nice and hot over medium-high heat. Pour in a generous amount of avocado oil, and then add a little drizzle of sesame oil. You want enough oil to coat the bottom of the pan and for the cakes to sizzle happily.
Fry to Golden Perfection: Carefully place your tuna cakes into the hot oil. Don't overcrowd the pan; you might need to do this in batches. Let them cook for about 3-4 minutes on each side. You’re looking for that gorgeous, golden-brown color and for them to be heated all the way through.
Drain and Rest: Once they're perfectly golden, carefully lift them out of the skillet and place them on a plate lined with paper towels. This is just to catch any extra oil, keeping them nice and crisp.
Serve with Love: Plate up your beautiful tuna cakes while they’re still warm. Drizzle them with a little extra spicy mayo, or serve it on the side for dipping. Sprinkle those reserved chopped green onion tops over them for a pop of color and freshness. Enjoy every single bite!

Notes

Store cooled tuna cakes in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet over medium heat until warmed through and crispy. The spicy mayo can be stored in the refrigerator for up to 4-5 days.