Asian-Style Tuna Cakes with Spicy Mayo

The smell of sesame oil hitting a hot skillet still takes me back to my tiny apartment kitchen where I first experimented with tuna cakes. I was skeptical about canned tuna transforming into something special, but that first crispy bite completely changed my mind.

My friend Sarah stayed over unexpectedly one Tuesday night, exhausted from work, and I literally threw these together with whatever I had in the pantry. She texted me the next morning asking for the recipe, which is basically the highest compliment I can imagine getting for weeknight cooking.

Ingredients

• 2 cans white tuna in water: The solid white variety holds together better than chunk light, giving you cakes that actually stay intact during flipping
• 2 green onions: Both white and green parts work, but keeping them separate lets you use the vibrant greens as a fresh garnish that pops against the golden crust
• 1 large egg: This is the binding agent that keeps everything together, so do not skip it even if you are tempted to make it lighter
• 1 tbsp soy sauce: Low sodium gives you control over the saltiness while still adding that deep umami foundation
• 2 tbsp arrowroot powder: This creates a lighter texture than flour, though any flour works if that is what you have in your pantry
• ¼ cup mayonnaise: Sounds strange in the mixture but this is what keeps the cakes moist inside while developing a crust outside
• 2 cloves garlic: Freshly minced makes such a difference compared to jarred garlic here, so take the extra minute to chop it properly
• ½ cup breadcrumbs: Panko creates the most dramatic crunch, but regular or gluten free breadcrumbs both work perfectly fine
• Avocado oil and sesame oil: The blend gives you a high smoke point plus that unmistakable Asian flavor profile
• ½ cup mayonnaise: Use real mayonnaise here, not miracle whip, because you want that rich creamy base to stand up to the heat
• Juice from ½ lime: Fresh lime juice cuts through the richness and brightens everything in a way that bottled stuff never quite achieves
• 1 tbsp sriracha sauce: Start here and adjust to your heat tolerance, remembering that a little goes a long way

Instructions

Prep your station:

Chop those green onions right away and keep the green tops separate for later. Set up your shallow dish with breadcrumbs so you are not scrambling mid process with sticky hands.

Whisk the spicy mayo:

Combine the mayo, lime juice, sriracha, salt, and pepper in a small bowl. Make this first so the flavors have time to meld while you work on everything else.

Combine the tuna mixture:

Mix the flaked tuna, white onion parts, egg, soy sauce, arrowroot, mayo, garlic, salt, and pepper until everything is evenly distributed. The mixture should feel sticky and hold its shape when you press it together.

Shape the cakes:

Form nine small patties about two inches wide. Gently press each patty into the breadcrumbs, turning to coat both sides lightly.

Fry to golden perfection:

Heat your oil blend over medium heat until shimmering. Cook the cakes in batches for about two minutes per side until they are deep golden brown and crispy. Let them drain on paper towels for just a minute before serving.

Finish and serve:

Arrange them on your serving plate and drizzle that spicy mayo right over the top. Scatter with the reserved green onions and sesame seeds while they are still hot.

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My mom initially raised her eyebrows at the idea of tuna cakes, but after one bite she was already planning which friends she would serve them to at her next card night. Watching skeptics become converts is basically my favorite thing about making these.

Make Them Your Own

I have added finely chopped bell peppers, fresh cilantro, and even a dash of curry powder to switch up the flavor profile. The base mixture is incredibly forgiving, so feel free to experiment with whatever sounds good to you.

Serving Ideas That Work

These shine as appetizers with toothpicks, but they also make a protein packed dinner over steamed rice. My personal favorite is wrapping them in butter lettuce leaves for something that feels light but still satisfying.

Meal Prep Magic

Make the mixture up to 24 hours ahead and keep it refrigerated until you are ready to cook. The uncooked patties freeze beautifully between layers of parchment paper, which means dinner is basically done on busy nights.

• Fry frozen cakes directly without thawing, just add an extra minute per side
• Leftover cooked cakes reheat surprisingly well in a 350 degree oven for 10 minutes
• The spicy mayo keeps for a week in the refrigerator and is amazing on burgers and sandwiches

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These tuna cakes started as a pantry cleanout experiment and became one of those recipes I find myself making constantly.

Recipe FAQs

→ Can I use fresh tuna instead of canned?

Yes, you can use cooked fresh tuna. Flake about 10 oz of cooked tuna and use it in place of the canned variety.

→ How do I store leftovers?

Store cooked tuna cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F for best results.

→ Can I freeze uncooked tuna cakes?

Absolutely. Freeze uncooked patties between parchment paper layers for up to 2 months. Thaw in refrigerator before cooking.

→ What can I substitute for sriracha?

You can use sambal oelek, gochujang, or any chili paste. Adjust amount based on your preferred spice level.

→ What sides pair well with these?

Steamed rice, Asian slaw, or lettuce cups work beautifully. You can also serve with roasted vegetables or a light salad.

→ How do I make these gluten-free?

Use gluten-free flour instead of arrowroot and gluten-free breadcrumbs. Check that your soy sauce is gluten-free or use tamari.