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