The first time I made tuna cakes, I was living in a tiny apartment with one skillet, two mixing bowls, and a pantry that leaned heavily on canned goods. One evening, I mixed tuna with breadcrumbs, green onion, and a little mayo — the scent of sizzling patties filled the air, and I realized I’d found a recipe that could dress up or down.
Fast forward to today, and these Asian Tuna Cakes with Spicy Mayo are my go-to when I need something quick but full of flavor. The combination of flaky tuna, crisp edges, and a creamy, tangy-spicy sauce is the kind of thing that keeps my family lingering at the table.
What Are Asian Tuna Cakes?
Asian tuna cakes are savory patties made from canned tuna mixed with seasonings, herbs, and a binding agent, then pan-fried until crisp on the outside and tender inside. The “Asian” twist comes from ingredients like soy sauce, sesame oil, green onions, and a topping of spicy mayo for balance.
Why You’ll Love These Asian Tuna Cakes
- Ready in under 30 minutes — perfect for busy nights.
- Crispy outside, tender inside, and full of flavor.
- Budget-friendly and pantry-friendly.
- Pairs beautifully with fresh salad, rice, or lettuce wraps.
Tips for Making the Best Asian Tuna Cakes
- Drain tuna well — excess moisture will make cakes fall apart.
- Chill the mixture before shaping for easier handling.
- Use a nonstick skillet to prevent sticking.
- Don’t overcrowd the pan — it helps with even browning.
Tools You’ll Need
- Mixing bowls
- Fork or spatula
- Measuring spoons and cups
- Nonstick or cast-iron skillet
- Small whisk (for sauce)
How to Make Asian Tuna Cakes with Spicy Mayo
Ingredients
For the Tuna Cakes:
- 2 cans tuna, drained well
- 1 egg
- ½ cup breadcrumbs (or panko)
- 2 green onions, finely sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger (optional)
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for frying)
For the Spicy Mayo:
- ¼ cup mayonnaise
- 1–2 teaspoons sriracha (adjust to taste)
- 1 teaspoon lime juice
Step-by-Step Instructions
- Make the spicy mayo – In a small bowl, whisk mayo, sriracha, and lime juice. Set aside.
- Mix the tuna cakes – In a medium bowl, flake tuna with a fork. Add egg, breadcrumbs, green onions, soy sauce, sesame oil, ginger (if using), and black pepper. Mix until well combined.
- Shape patties – Form mixture into 6 even cakes. Chill for 10–15 minutes to firm up.
- Cook – Heat olive oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden brown.
- Serve – Top each cake with a dollop of spicy mayo and garnish with extra green onions if desired.
You Must Know
- Panko breadcrumbs give lighter, crispier results than regular breadcrumbs.
- A brief chill time helps patties keep their shape.
- Sriracha mayo keeps well in the fridge for up to a week.
Top Tips for Perfecting Your Asian Tuna Cakes
- Add finely chopped bell pepper or carrot for extra texture.
- Swap lime juice with rice vinegar for a sharper tang.
- If mixture feels too wet, add a little more breadcrumbs.
Storing and Reheating Tips
- Store – Keep cooked cakes in an airtight container in the fridge for up to 3 days.
- Freeze – Wrap individually and freeze for up to 1 month.
- Reheat – Warm in a skillet over low heat until heated through.
Helpful Notes
- For gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Sesame oil adds aroma — use sparingly, as it’s strong.
- Tuna in olive oil will give richer flavor but needs extra draining.
Tips from Well-Known Chefs
- Masaharu Morimoto often adds a dash of mirin to tuna patties for subtle sweetness.
- Roy Choi recommends a quick pickle on the side to balance the richness.
Common Mistakes to Avoid
- Using too much oil — cakes should be shallow-fried, not deep-fried.
- Skipping the drain step — moisture makes them mushy.
- Cooking on high heat — they’ll burn before heating through.
FAQs
What kind of tuna works best for tuna cakes?
Canned tuna in water is most common, but tuna in olive oil works too if drained well.
Can I make these tuna cakes without breadcrumbs?
Yes, swap with panko, almond flour, or crushed rice crackers for texture.
How spicy is the spicy mayo?
It’s adjustable — start with less sriracha and add more to taste.
Can I prepare tuna cakes ahead of time?
Yes, form the patties and refrigerate up to 24 hours before cooking.
What can I serve with Asian tuna cakes?
They pair well with salad, rice, or tucked into lettuce wraps.
Can I bake the tuna cakes instead of pan-frying?
Yes — bake at 400°F (200°C) for about 10–12 minutes per side until golden.
How do I store leftovers?
Refrigerate cooked cakes for up to 3 days; reheat in a skillet to keep them crisp.
Conclusion
These Asian Tuna Cakes with Spicy Mayo are the kind of dish that works just as well for a weeknight dinner as they do for a weekend appetizer spread. They’re quick, flavorful, and proof that pantry staples can still feel fresh and exciting.
Print
Asian Tuna Cakes with Spicy Mayo
- Total Time: 30 minutes
- Yield: 6 patties 1x
Description
Asian Tuna Cakes with Spicy Mayo are crispy on the outside, tender inside, and full of flavor. Made with canned tuna, pantry spices, and a quick sriracha mayo, they’re a budget-friendly meal ready in under 30 minutes.
Ingredients
- 2 cans tuna, drained well
- 1 egg
- ½ cup breadcrumbs (or panko)
- 2 green onions, finely sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger (optional)
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for frying)
For the Spicy Mayo:
- ¼ cup mayonnaise
- 1–2 teaspoons sriracha (adjust to taste)
- 1 teaspoon lime juice
Instructions
- Make the spicy mayo: In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Set aside.
- Mix the tuna cakes: In a medium bowl, flake tuna with a fork. Add egg, breadcrumbs, green onions, soy sauce, sesame oil, ginger (if using), and black pepper. Mix until well combined.
- Shape patties: Form mixture into 6 even cakes and chill for 10–15 minutes.
- Cook: Heat olive oil in a skillet over medium heat. Cook patties for 3–4 minutes per side until golden brown.
- Serve: Top with spicy mayo and garnish with extra green onions if desired.
Notes
For gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce. Add finely chopped bell pepper or carrot for extra texture. Bake at 400°F (200°C) for about 10–12 minutes per side for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 patty with sauce
- Calories: 190
- Sugar: 1
- Sodium: 410
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 0
- Protein: 13
- Cholesterol: 55
Keywords: Asian tuna cakes, spicy mayo, sriracha mayo tuna patties, quick tuna recipe, canned tuna dinner
