Asian-Style Tuna Cakes with Spicy Mayo
These Asian-Style Tuna Cakes with Spicy Mayo are a tasty twist on the classic tuna patty. They’re packed with flavors like ginger, soy sauce, and green onions that give the…
By Ava
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Reading time: 6 min
Tip: save now, make later.
These Asian-Style Tuna Cakes with Spicy Mayo are a tasty twist on the classic tuna patty. They’re packed with flavors like ginger, soy sauce, and green onions that give the tuna a fresh, zesty kick. The cakes get crispy on the outside while staying tender inside, making each bite really satisfying.
I love making these tuna cakes when I want something quick but full of flavor. Mixing the spicy mayo right into the dish adds a creamy heat that wakes up your taste buds without overpowering the fish. I usually whip up the spicy mayo using a bit of mayo and sriracha—super simple and so good!
These tuna cakes are great on their own as a snack or served over a bed of greens for a light lunch. I sometimes put them in a sandwich or wrap with crunchy veggies, which makes a perfect packable meal. They’re always a hit with friends and family who enjoy that nice balance between spicy, savory, and fresh flavors.
Key Ingredients & Substitutions
Tuna: Canned tuna is the star here. I recommend packed in water for a lighter taste, but you can use packed in oil for richer flavor. If you prefer fresh, cooked and flaked tuna also works well.
Panko Breadcrumbs: These give the tuna cakes their crispy outside. If you don’t have panko, regular breadcrumbs or crushed crackers work fine, just expect a slightly different texture.
Green Onions & Fresh Ginger: These add a fresh zing and brightness to the flavors. If you can’t find fresh ginger, a small pinch of ground ginger can be used but fresh is best.
Soy Sauce & Sesame Oil: Essential for that classic Asian flavor. For a gluten-free option, use tamari instead of soy sauce. Sesame oil adds a toasty note, but you can use a neutral oil if you don’t have it.
Spicy Mayo: This quick sauce uses mayo and sriracha. If you don’t like spicy, adjust the sriracha amount or swap it with sweet chili sauce for a milder twist.
How Do You Make Tuna Cakes Hold Together and Stay Crispy?
Keeping the tuna cakes from falling apart while also making them crispy can be tricky. Here’s what helps me every time:
- Drain the Tuna Well: Pat it dry if needed to avoid soggy cakes.
- Use Egg and Mayo: These bind the ingredients together and add moisture.
- Add Panko Inside and Out: Mix some inside and coat the outside for extra crunch.
- Don’t Overcrowd the Pan: Cook in batches if needed to keep the oil hot for browning.
- Cook on Medium Heat: Too high and they burn outside; too low and they don’t crisp well.
These tips help in getting nicely shaped, golden-brown tuna cakes that stay moist inside and crispy outside.
Equipment You’ll Need
- Mixing bowl – big enough to combine the tuna and other ingredients easily without spilling.
- Non-stick skillet or frying pan – helps you get a nice golden crust without the cakes sticking.
- Spatula – perfect for flipping the tuna cakes gently so they don’t break apart.
- Measuring spoons and cups – to keep the seasonings and sauce balanced every time.
- Small bowl – for mixing the spicy mayo sauce quickly and evenly.
Flavor Variations & Add-Ins
- Swap canned tuna for canned salmon or cooked shredded chicken for a different protein but similar texture.
- Add finely diced bell peppers or shredded carrots for extra crunch and sweetness.
- Mix in a little grated ginger or five-spice powder for a spicier, more aromatic twist.
- Use a mix of mayo and Greek yogurt in the spicy sauce for a lighter, tangier flavor.
Asian-Style Tuna Cakes with Spicy Mayo
Ingredients You’ll Need:
For the Tuna Cakes:
- 2 cans (5 oz each) tuna packed in water, drained
- 1 cup panko breadcrumbs (plus extra for coating)
- 2 green onions, finely chopped
- 1 small garlic clove, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 large egg
- 1/4 cup mayonnaise
- 1/4 cup finely chopped fresh cilantro (optional)
- Salt and pepper to taste
- 2 tbsp vegetable oil for frying
For the Spicy Mayo:
- 1/3 cup mayonnaise
- 1-2 tbsp sriracha (adjust to heat preference)
- 1 tsp lime juice
- 1/2 tsp sesame oil
- Optional: dash of honey or sugar for slight sweetness
For Garnish:
- Additional chopped green onions
- Sesame seeds (white and black, optional)
- Chili flakes or a drizzle of sriracha on top (optional)
Time Needed:
This recipe takes about 15 minutes to prepare and 10 minutes to cook the tuna cakes, for a total of around 25 minutes. It’s a quick and easy dish that’s ready in no time!
Step-by-Step Instructions:
1. Mix the Tuna Cake Ingredients
In a medium bowl, gently mix the drained tuna, 1 cup panko breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, egg, mayonnaise, and cilantro (if using). Season with salt and pepper. Stir just until combined.
2. Shape and Coat the Cakes
Form the mixture into 6 to 8 small patties, about the size of your palm. Press firmly so the cakes hold together well. Lightly coat each patty with extra panko breadcrumbs for a crunchy crust.
3. Cook the Tuna Cakes
Heat the vegetable oil in a large skillet over medium heat. Carefully place the tuna cakes in the skillet without overcrowding. Cook each side for about 3 to 4 minutes until golden brown and crispy. Remove and drain on paper towels to get rid of extra oil.
4. Prepare the Spicy Mayo
While the tuna cakes cook, whisk together mayonnaise, sriracha, lime juice, sesame oil, and honey (if using) in a small bowl. Adjust the amount of sriracha based on how spicy you like it.
5. Serve and Garnish
Plate the warm tuna cakes stacked or side-by-side. Drizzle the spicy mayo on top or serve it on the side for dipping. Garnish with chopped green onions, sesame seeds, and chili flakes for some extra flavor and color.
6. Enjoy!
Dig in immediately! These Asian-style tuna cakes with spicy mayo make a tasty appetizer, snack, or light meal, especially paired with steamed rice or a fresh salad.
Can I Use Frozen Tuna Instead of Canned?
Yes, but make sure to fully thaw and drain the tuna before using. Pat it dry with paper towels to avoid excess moisture, which can make the cakes fall apart.
How Can I Make the Tuna Cakes Gluten-Free?
Simply swap the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure the soy sauce is also gluten-free by using tamari or a similar alternative.
Can I Make These Ahead of Time?
Absolutely! Prepare the tuna cake mixture and shape the patties, then refrigerate them for up to 24 hours before cooking. You can also make and keep the spicy mayo covered in the fridge for a few days.
What’s the Best Way to Reheat Leftover Tuna Cakes?
To keep them crispy, reheat in a skillet over medium heat for a few minutes on each side, or use an air fryer. Avoid microwaving as it can make them soggy.