Asian Tuna Cakes with Spicy Mayo

If you’re anything like me, there’s always a couple of cans of tuna hiding in the back of your pantry—ready to swoop in and save dinner on those nights when cooking feels like a chore. But instead of making yet another basic tuna salad (we’ve all been there), let’s turn that humble canned tuna into something a little more exciting: Asian Tuna Cakes with Spicy Mayo.

These tuna cakes are everything I love in a quick weeknight meal—simple ingredients, bold flavors, and minimal cleanup. They’re crispy on the outside, tender and flavorful on the inside, and paired with a spicy, creamy mayo drizzle that makes them borderline addictive. Whether you serve them up as an appetizer, lunch, or a light dinner with a salad or rice, they’re always a hit.

Let me walk you through how to make these easy tuna cakes—and don’t worry, no fancy equipment or hard-to-find ingredients here. Just pantry staples and a few fresh aromatics to bring everything to life.

Why You’ll Love These Asian Tuna Cakes

• Pantry-friendly: All you need is a couple of cans of tuna and a few common Asian condiments.

• Quick to make: 25 minutes from start to finish—yes, really.

• Crispy, savory, and satisfying: That golden crust is everything.

• Versatile: Serve them on their own, in lettuce wraps, or over rice.

• Meal prep–friendly: Make ahead and reheat for busy days.

Ingredients You’ll Need

Before we dive into the cooking, here’s what you’ll need:

For the Tuna Cakes:

• 2 cans (5 oz each) tuna in water, drained

• 1 egg

• ¼ cup panko breadcrumbs

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon grated fresh ginger

• 1 garlic clove, minced

• 2 green onions, thinly sliced

• ½ teaspoon sriracha or chili garlic sauce

• Salt and pepper to taste

• Vegetable oil for frying

For the Spicy Mayo:

• ¼ cup mayonnaise

• 1 to 2 teaspoons sriracha (adjust to taste)

• ½ teaspoon lime juice

That’s it! Everything in this recipe comes together fast, and you probably have most of it on hand already.

STEP 1: Mix the Tuna Cake Ingredients

Grab a large mixing bowl and combine the drained tuna, egg, panko, soy sauce, sesame oil, ginger, garlic, green onions, and a small hit of sriracha or chili garlic sauce. Mix everything together with a fork or your hands until it’s well combined.

You’re aiming for a mixture that sticks together when pressed—moist but not wet. Don’t forget to season it with a little salt and pepper to taste. The soy sauce already adds saltiness, so start light and adjust as needed.

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STEP 2: Shape the Patties

Now comes the fun (and slightly messy) part: forming the patties. Use your hands to shape the mixture into 6 to 8 small patties, depending on the size you prefer. Press them firmly as you go—this helps them hold their shape when frying.

I like to line a plate with parchment paper and place the formed cakes there while I finish the rest. If your mixture feels too loose, pop it in the fridge for 10 minutes to firm up a bit.

STEP 3: Pan-Fry Until Golden

Heat a thin layer of vegetable oil in a nonstick skillet over medium heat. You don’t need much—just enough to lightly coat the bottom of the pan.

Once the oil is hot, gently place the tuna cakes into the pan. Let them cook for about 3 to 4 minutes per side, or until they’re golden brown and heated through. Try not to move them too much—let them get that crispy crust before flipping.

Transfer the cooked cakes to a paper towel-lined plate to drain off any excess oil.

Now that your tuna cakes are golden, crispy, and smelling incredible, it’s time to whip up the sauce that takes them to the next level: a simple yet flavorful spicy mayo. This creamy drizzle brings just the right amount of heat and tang, and it couldn’t be easier to make.

Whether you’re planning to serve these as a party appetizer or as part of a quick weeknight dinner, the spicy mayo is what brings it all together—and I have a few tips and fun variations up my sleeve to help you make this dish your own.

Let’s keep going.

STEP 4: Make the Spicy Mayo

In a small bowl, stir together:

• ¼ cup mayonnaise

• 1 to 2 teaspoons sriracha (depending on how spicy you like it)

• ½ teaspoon lime juice

Whisk until smooth. That’s it.

This sauce has just three ingredients, but it packs serious flavor. The mayo is creamy and rich, the sriracha brings the heat, and the lime juice adds a little brightness that balances everything out. You can spoon it on top of each tuna cake or serve it on the side for dipping.

Pro tip: If you’re not into spicy sauces, feel free to cut the sriracha down to just ½ teaspoon or leave it out altogether. You can also swap in a bit of sweet chili sauce or a touch of honey for a milder, kid-friendly version.

STEP 5: Serve and Enjoy

Serve the tuna cakes warm, either drizzled with the spicy mayo or with a small bowl of it on the side. They’re great on their own, but if you want to turn this into more of a full meal, here are a few ideas:

• Over jasmine rice with a sprinkle of sesame seeds and a side of quick pickled cucumbers.

• Tucked into lettuce wraps with shredded carrots and chopped cilantro.

• As a sandwich or slider with crunchy cabbage slaw.

• With a simple cucumber salad for a light, refreshing meal.

You can also pack them up for lunch—they’re delicious cold or at room temperature.

Tips for Success

I’ve made these tuna cakes a handful of different ways over the past few months, and here are a few things I’ve learned along the way:

1. Use tuna packed in water

It’s easier to control the moisture level of the cakes when the tuna isn’t oily. Just make sure you drain it really well before mixing.

2. Let the mixture chill if it’s too loose

If your tuna mixture feels a little too soft to form into patties, pop it in the fridge for 10–15 minutes. This helps it firm up and makes shaping easier.

3. Don’t overcrowd the pan

Cook the patties in batches if needed. Crowding the pan can drop the temperature of the oil and lead to soggy cakes.

4. Make them gluten-free

Use gluten-free panko or substitute with almond flour for a low-carb, gluten-free version. They’ll still hold together beautifully and taste just as good.

5. Sneak in extra veggies

If you want to boost the nutrition (or clean out the fridge), add finely chopped red bell pepper, shredded carrots, or even a handful of chopped spinach. Just be sure to sauté or pat dry high-moisture veggies so the cakes don’t fall apart.

Storage and Reheating

These tuna cakes are awesome for meal prep. Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat them in a skillet over medium heat or pop them into an air fryer at 350°F for 4–5 minutes until warmed through and crispy again.

Can you freeze them? Absolutely. After cooking, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat from frozen in the air fryer or oven—no thawing needed.