Name: Savory Asian Tuna Cakes with Spicy Mayo in 25 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cans Canned Tuna (High-quality, sustainably sourced); 4 stalks Green Onions (Chopped, whites only); 1 large Egg (Whisked, or use a flax egg for vegan); 2 tablespoons Soy Sauce (Use tamari for gluten-free); 1 tablespoon Arrowroot Powder (Can substitute cornstarch); 2 tablespoons Mayonnaise (Greek yogurt can be used); 2 cloves Garlic (Minced); to taste Salt & Pepper (Adjust according to preference); 1 tablespoon Avocado Oil (For frying); 1 tablespoon Sesame Oil (For frying); 1 tablespoon Lime Juice (Can substitute lemon juice); 1 tablespoon Sriracha Sauce (Adjust for spice tolerance)

Tuna and spicy mayo may just be one of the best culinary couples to grace my kitchen! With a flavor profile that dances between zesty and savory, these Asian Tuna Cakes with Spicy Mayo quickly became a go-to for weeknight dinners and impressive appetizers alike. The best part? This gluten-free dish is not only simple to whip up in just 25 minutes, but it’s also easily adaptable to suit any dietary preference—perfect for those busy evenings when you want to savor homemade goodness without the hassle. The crispy exterior gives way to a moist interior that will leave even the pickiest eaters asking for seconds. Ready to elevate your cooking game with a dish that’s as fun to make as it is to eat? Let’s dive into this delightful recipe!

Why Are These Tuna Cakes a Must-Try?

Quick, Easy Preparation: In just 25 minutes, you’ll enjoy these delicious cakes, making them perfect for busy weeknights.
Gluten-Free Goodness: This recipe is naturally gluten-free, catering to various dietary needs without compromising on flavor.
Crowd-Pleasing Flavor: The zesty and savory notes tantalize taste buds, ensuring everyone at the table will be asking for more.
Versatile Substitutions: Feeling creative? Substitute ingredients easily to match your pantry or preferences. Try adding diced bell peppers or switching out mayonnaise for Greek yogurt!
Perfect for Leftovers: Leftovers maintain their deliciousness, making them a fantastic option for meal prep. Reheat for a quick snack or lunch throughout the week.

Sure to impress hungry friends or family, these Asian Tuna Cakes with Spicy Mayo are a deliciously satisfying meal that fits your lifestyle!

Asian Tuna Cakes Ingredients

• Delight in preparing these Asian Tuna Cakes with Spicy Mayo packed with flavor!

For the Tuna Cakes

Canned Tuna – Select high-quality, sustainably sourced tuna for richer flavor.
Green Onions – Fresh and crunchy, they add a wonderful aroma; chives work as a great substitute.
Egg – Provides binding strength; swap it with a flax egg for a vegan option.
Soy Sauce – Introduces umami; opt for tamari to keep it gluten-free.
Arrowroot Powder – Functions as a gluten-free binding agent; cornstarch can be used instead.
Mayonnaise – Adds creaminess; try Greek yogurt for a lighter touch.
Garlic – Enhances flavor; feel free to increase for a more robust profile.
Salt & Pepper – Essential for boosting flavors; adjust according to your taste preferences.
Avocado Oil & Sesame Oil – Perfect for frying; substitute with a high-smoke point oil if needed.

For the Spicy Mayo

Lime Juice – Brings a refreshing acidity; lemon juice can serve as an alternative.
Sriracha Sauce – Adds desired heat; tweak the amount to match your spice tolerance.

Ready to create a mouthwatering dinner that’ll leave your taste buds singing? Gather these ingredients and elevate your weeknight meals with a twist!

Step‑by‑Step Instructions for Asian Tuna Cakes with Spicy Mayo

Step 1: Prepare the Mixture
In a large mixing bowl, combine drained canned tuna with the whites of chopped green onions, a whisked egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a pinch of salt and pepper. Using a fork or your hands, mix thoroughly until the ingredients are well incorporated. This mixture will serve as the base for your delicious Asian Tuna Cakes, so ensure it’s evenly combined.

Step 2: Form Patties
Once your mixture is ready, divide it into equal portions and shape each one into patties, about 2 inches in diameter. Aim for uniformity in size to guarantee even cooking. Place the formed patties on a plate lined with parchment paper, which will make transferring them to the pan much easier later on while you prepare to cook your Asian Tuna Cakes.

Step 3: Cook the Cakes
Heat a nonstick skillet over medium heat and add a mixture of avocado oil and sesame oil. Once the oil is shimmering, carefully place the patties in the pan, ensuring they do not overcrowd. Fry the cakes for approximately 2 to 3 minutes on each side, until they turn golden brown and the edges become crispy. You’ll know they’re ready to flip when they release easily from the skillet.

Step 4: Make Spicy Mayo
While the tuna cakes are cooking, prepare the spicy mayo in a small bowl. Whisk together mayonnaise, fresh lime juice, a drizzle of Sriracha, and a touch of salt until creamy and fully combined. Adjust the spice level based on your preference. This zesty sauce pairs perfectly with the Asian Tuna Cakes, enhancing their flavor with a delightful kick.

Step 5: Serve
Once the tuna cakes are beautifully browned and cooked through, carefully remove them from the skillet and place them on a plate. Drizzle the spicy mayo over the top or serve it on the side for dipping. Enjoy your crispy Asian Tuna Cakes with Spicy Mayo, garnished with the green tops of the onions if desired, for a fresh finishing touch!

How to Store and Freeze Asian Tuna Cakes

Fridge: Store leftover Asian Tuna Cakes in an airtight container in the refrigerator for up to 3 days. This helps maintain their delicious flavor and texture.

Freezer: For longer storage, freeze the patties individually on a baking sheet, then transfer to a freezer-safe bag once frozen. They can last up to 2 months.

Reheating: When ready to enjoy, reheat in a nonstick skillet over medium heat for about 5 minutes on each side, or until heated thoroughly and crispy. You can also use an oven at 350°F (175°C) for a gentle reheating method.

Serving: Serve alongside freshly made spicy mayo after reheating for a delightful meal or snack that tastes as good as when first prepared!

What to Serve with Asian Tuna Cakes with Spicy Mayo

Create a delightful meal experience with complementary flavors that enhance the savory allure of your tuna cakes!

Crispy Asian Slaw: This refreshing slaw adds a crunchy texture and a tangy kick, balancing the richness of the tuna cakes.
Steamed Jasmine Rice: Light and fragrant, jasmine rice provides a comforting base that soaks up the spicy mayo beautifully.
Garlicky Sautéed Greens: Vibrant greens like bok choy or spinach, sautéed with garlic, offer a lovely contrast and a boost of nutrients.
Coconut Rice: Creamy coconut rice introduces a sweet flavor profile that pairs harmoniously with the savory and spicy elements of the dish.
Cucumber Salad: A cool cucumber salad dressed in rice vinegar adds a refreshing crunch, perfect for cutting through the richness of the tuna cakes.
Miso Soup: Warm and umami-rich, a small bowl of miso soup creates a comforting and traditional pairing experience.
Chilled Sake or Beer: Для a delightful beverage pairing, consider a chilled sake or light beer that complements the dish’s flavors without overpowering them.

These pairings not only elevate the meal but ensure your family or guests will savor each bite!

Asian Tuna Cakes Variations & Substitutions

Feel free to customize these flavorful Asian Tuna Cakes to suit your taste and pantry finds!

Herb-Infused: Add a handful of chopped cilantro for a burst of freshness. The vibrant herb pairs beautifully with the tuna and adds a delightful aromatic flavor.
Veggie Boost: Incorporate diced bell peppers or sweet corn for added texture. A pop of color and sweetness can elevate the taste while keeping your cakes hearty and satisfying.
Spice it Up: Mix in grated ginger or chopped jalapeños for that extra kick. Enjoy a zingy surprise with each bite that enhances the overall flavor profile.
Swap the Sauce: Experiment with different dipping sauces like sweet chili sauce or a tangy ponzu. Each option can bring a unique twist and new levels of deliciousness to your Tuna Cakes.
Protein Variation: Use canned salmon or sardines instead of tuna for a different protein profile. Each will impart a distinct flavor while retaining the essence of this delightful recipe.
Texture Play: For a crunchier texture, toss in some crushed water chestnuts. This subtle addition elevates the overall mouthfeel, making every bite exciting.
Allergy-Friendly: Substitute regular soy sauce with coconut aminos for a soy-free option that accommodates allergies while still delivering that savory umami kick.
Make it Vegan: For a vegan take, replace tuna with mashed chickpeas and use a flax egg. This version retains the spirit of the dish while being friendly to plant-based diets.

For more delicious options, don’t forget to check out my recipes for Crunchy Asian Style meals or try these Sweet Spicy Chicken wings as a delightful treat!

Expert Tips for Asian Tuna Cakes

Uniform Patties: Make sure your patties are uniform in size to ensure even cooking and a consistent texture. This avoids some being overcooked while others remain underdone.
Proper Drainage: Drain your tuna thoroughly to prevent mushy cakes. Excess moisture can lead to loose patties that don’t hold their shape!
Nonstick Pan: Use a nonstick skillet to minimize sticking and achieve that perfect golden-brown crust. If needed, don’t hesitate to add a bit more oil for frying.
Cooking Time: If you prefer a crispier texture, slightly increase the cooking time. Just keep a close eye on them to prevent burning.
Flexible Substitutions: Feel free to swap out ingredients; for instance, use fat-free yogurt instead of mayonnaise for a lighter sauce. Customize these Asian Tuna Cakes with Spicy Mayo to suit your taste!

Make Ahead Options

These Asian Tuna Cakes with Spicy Mayo are perfect for meal prep enthusiasts! You can prepare the tuna mixture up to 24 hours in advance; simply combine drained tuna, green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and seasoning, then refrigerate in an airtight container to maintain freshness. When you’re ready to cook, shape the mixture into patties and fry them as directed for just as delicious results! Additionally, the spicy mayo can be made ahead and stored in the fridge for up to 3 days; just give it a good stir before serving. This advance prep helps save time during busy weeknights while still delivering a satisfying homemade meal!

Asian Tuna Cakes with Spicy Mayo Recipe FAQs

How do I select the right canned tuna for this recipe?
Absolutely! For the best flavor, I recommend looking for high-quality, sustainably sourced tuna. Opt for tuna packed in water rather than oil, as it tends to be less greasy and allows the other flavors in the cake to shine through.

What are the best storage methods for leftover tuna cakes?
Very! Leftover Asian Tuna Cakes can be stored in an airtight container in the fridge for up to 3 days. To keep them crisp, you can reheat them in a nonstick skillet over medium heat for about 5 minutes on each side. Alternatively, place them in the oven at 350°F (175°C) to warm them gently without losing their delightful crunch.

Can I freeze the tuna cakes, and if so, how?
Absolutely! For longer storage, you can freeze the patties. Simply place the formed cakes on a baking sheet lined with parchment, freeze them until solid (about 1-2 hours), and then transfer them to a freezer-safe bag. They can last up to 3 months in the freezer! When you’re ready to enjoy them, thaw in the fridge overnight and reheat as directed.

What should I do if my tuna cakes are falling apart?
No worries! If your patties are falling apart, it’s likely due to either excess moisture from the tuna or insufficient binding. Ensure that your tuna is well-drained and consider adding an extra tablespoon of arrowroot powder or egg to help bind the mixture better. Forming your patties more compactly can also help maintain their shape during cooking.

Is this recipe safe for someone with egg allergies?
For sure! If you have an egg allergy or are looking for a vegan alternative, simply use a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens and then use it in place of the egg in this recipe.

Can I adjust the spice level of the spicy mayo?
Very much so! The beauty of the spicy mayo is its versatility. You can easily adjust the amount of Sriracha based on your spice tolerance. For a milder version, start with just a teaspoon and gradually increase to your preferred heat level. Adding a touch of honey can also help balance the spice if desired.