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Asian-Style Tuna Cakes with Spicy Mayo

Asian-Style Tuna Cakes with Spicy Mayo bring a bold, flavorful twist to seafood appetizers, blending pantry-friendly tuna with zesty Asian ingredients and a creamy, fiery mayo. I shape the tuna mixture into crispy, golden cakes, infusing each bite with soy sauce, ginger, scallions, and a hint of sesame. Topped with a drizzle of spicy mayo, these cakes deliver satisfying crunch and umami in every mouthful. Whether you're serving them as an appetizer, a light lunch, or a party bite, they always disappear fast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pieces
Course: Main Course
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Tuna Cakes:
  • 2 cans tuna 5 oz each, drained
  • 1 egg
  • 1/4 cup panko or breadcrumbs
  • 2 green onions finely chopped
  • 1 garlic clove minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili flakes or sriracha optional
  • Oil for pan-frying vegetable, avocado, or sesame oil
For the Spicy Mayo:
  • 1/4 cup mayonnaise
  • 1 –2 teaspoons sriracha or chili garlic sauce to taste
  • 1 teaspoon lime juice or rice vinegar

Method
 

Mix the Tuna Cakes:
  1. Combine tuna, egg, breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, and chili flakes in a bowl.
  2. Mix until the ingredients are evenly incorporated. If it’s too wet, add more breadcrumbs.
Shape and Cook:
  1. Form the mixture into 8 small patties.
  2. Heat oil in a nonstick skillet over medium heat.
  3. Place the patties in the pan and cook for 3–4 minutes per side, until golden brown and crispy.
Make the Spicy Mayo:
  1. Stir together mayonnaise, sriracha, and lime juice in a small bowl. Adjust the spice to your liking.

Notes

Cook up a batch today, fill your kitchen with their mouthwatering aroma, and share the joy. Snap a photo of your creation and share it in your social media accounts—tag me so we can celebrate your cooking success. Happy cooking!