Description
Asian Tuna Cakes with Spicy Mayo are a flavorful and protein-packed dish that blends pantry-friendly canned tuna with vibrant Asian ingredients like soy sauce, sesame oil, and green onions. Lightly pan-fried until crispy on the outside and tender on the inside, these tuna cakes are finished with a creamy, spicy mayo drizzle that adds just the right kick. Perfect as an appetizer, lunch, or light dinner.
Ingredients
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 (to taste)
½ teaspoon lime juice
Instructions
1 In a mixing bowl, combine the drained tuna, egg, panko breadcrumbs, soy sauce, sesame oil, grated ginger, garlic, green onions, and sriracha. Mix until well combined. Season lightly with salt and pepper.
2 Using your hands, form the mixture into 6 to 8 small patties, pressing firmly so they hold together.
3 Heat a thin layer of vegetable oil in a nonstick skillet over medium heat. Once hot, add the tuna cakes and cook for 3 to 4 minutes per side, or until golden brown and heated through. Transfer to a paper towel-lined plate to drain excess oil.
4 In a small bowl, stir together the mayonnaise, sriracha, and lime juice until smooth.
5 Serve the tuna cakes warm with a drizzle of spicy mayo on top or on the side for dipping.
Notes
These tuna cakes can be made ahead and reheated in a skillet or air fryer for convenience. You can also add finely chopped bell pepper or shredded carrots for extra texture and nutrition. For a low-carb option, substitute the panko with almond flour. Serve with a simple cucumber salad or steamed rice for a full meal.