Description

These flavorful tuna cakes are packed with Asian-inspired ingredients like soy sauce, ginger, and sesame, then topped with a creamy and spicy mayo. A fun and unique twist on traditional tuna cakes!

Ingredients

Scale

For the Asian-Style Tuna Cakes:

2 cans (5 ounces each) tuna in water, drained (or use fresh tuna, cooked and flaked)
1 large egg
1/4 cup breadcrumbs (preferably panko for extra crunch)
2 tablespoons soy sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1/4 cup green onions, finely chopped
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
1 tablespoon lime juice (optional)
1 tablespoon cilantro, chopped (optional)
1/4 cup vegetable oil (for frying)

For the Spicy Mayo:

1/4 cup mayonnaise
1 tablespoon sriracha sauce (or to taste)
1 teaspoon rice vinegar
1 teaspoon soy sauce
1/2 teaspoon sesame oil

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Tuna Cake Mixture

In a large mixing bowl, combine the drained canned tuna (or fresh cooked tuna) with the egg, breadcrumbs, soy sauce, grated ginger, minced garlic, chopped green onions, sesame oil, black pepper, and lime juice (if using). Use a fork or your hands to mix everything together until all the ingredients are well incorporated.

If you want a more cohesive texture, you can pulse the mixture in a food processor for a few seconds, but be careful not to overprocess it. The goal is to keep the tuna mixture chunky while binding it together with the egg and breadcrumbs.

2. Form the Tuna Cakes

Once the mixture is well combined, use your hands to form the mixture into small patties. Each patty should be about 2-3 inches in diameter and 1/2 inch thick. You should be able to make about 8-10 small tuna cakes, depending on the size you prefer.

Tip: Wet your hands with a little water before forming the patties to prevent the mixture from sticking to your hands.

3. Make the Spicy Mayo

While the tuna cakes are resting, prepare the spicy mayo sauce. In a small bowl, combine the mayonnaise, sriracha sauce, rice vinegar, soy sauce, and sesame oil. Stir until the ingredients are well combined and the sauce is smooth.

Taste the sauce and adjust the spice level to your preference by adding more sriracha if you like it spicier or more mayo if you prefer a milder taste.

4. Cook the Tuna Cakes

Heat the vegetable oil in a large frying pan or skillet over medium heat. Once the oil is hot (you can test by adding a small piece of the tuna mixture and seeing if it sizzles), carefully place the tuna cakes in the pan. Do not overcrowd the pan; cook in batches if necessary.

Cook the tuna cakes for about 3-4 minutes per side or until they are golden brown and crispy on the outside. You may need to adjust the heat to avoid burning the outside while ensuring the inside cooks through.

Once the cakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.

5. Serve the Tuna Cakes

Serve the tuna cakes hot with a drizzle of spicy mayo on top or on the side for dipping. Garnish with chopped cilantro or extra green onions for a fresh, vibrant touch.

These tuna cakes are perfect on their own, but they also pair well with a side of steamed rice, a fresh cucumber salad, or sautéed vegetables.

Prep Time: 10 minutes
Cook Time: 15-20 minutes

Nutrition

Calories: 300-350 kcal
Fat: 18-22g
Carbohydrates: 15-18g
Protein: 20g