Asian Tuna Cakes Flavorful Delight

This Asian-inspired tuna cake recipe transforms simple canned tuna into crispy, flavorful patties with a zingy spicy mayo that elevates weeknight dinners. These savory cakes combine the convenience of pantry staples with restaurant-quality taste, making them perfect for quick meals that still feel special.

I first created these tuna cakes when looking for a creative way to use canned goods during a particularly busy week. What started as a simple pantry cleanout has become one of our most requested weeknight dinners, especially when we're craving something with Asian flavors but don't want to order takeout.

Ingredients

• Canned white tuna offers lean protein and makes the perfect base. Look for sustainably caught varieties packed in water for the best flavor and texture
• Green onions provide a mild aromatic flavor that complements the tuna beautifully. Separating whites and greens allows for layered flavor
• Egg acts as the essential binder that holds everything together
• Soy sauce adds that umami depth that makes these cakes distinctly Asian-inspired
• Arrowroot powder helps absorb moisture and creates a better texture. Regular flour works perfectly if you don't need a gluten free option
• Mayonnaise adds richness and moisture to prevent dry tuna cakes
• Garlic brings aromatic punch that elevates the entire dish
• Panko or gluten free crumbs create that irresistible golden crispy exterior
• Avocado oil has a high smoke point perfect for achieving that golden crust
• Sesame oil introduces a nutty flavor that reinforces the Asian profile

How To Make Asian Tuna Cakes with Spicy Mayo

Prepare the tuna mixture

Drain the canned tuna thoroughly pressing out excess moisture with a fork. This prevents soggy cakes. In a mixing bowl combine the flaked tuna with the white parts of green onions reserving the green tops for garnish. Add the egg soy sauce arrowroot powder mayonnaise and minced garlic. Season with salt and pepper. Mix everything gently but thoroughly until well combined taking care not to overmix which could make the cakes dense.

Form the cakes

Using about two tablespoons of mixture for each cake form patties approximately two inches in diameter and about half an inch thick. Press firmly to ensure they hold together. Pour the panko or gluten free crumbs onto a plate and gently press each cake into the crumbs coating both sides completely. For best results let the formed cakes rest for 5 minutes before cooking.

Cook the tuna cakes

Heat a nonstick skillet over medium heat and add a tablespoon each of avocado oil and a few drops of sesame oil. Once the oil is shimmering but not smoking place the cakes carefully in the pan without overcrowding. Cook for about 2 minutes on each side until they develop a beautiful golden brown crust. The inside should be heated through but still moist. Transfer to a paper towel lined plate to absorb any excess oil.

Make the spicy mayo

In a small bowl whisk together half a cup of mayonnaise with one tablespoon of lime juice and one to two teaspoons of sriracha sauce depending on your heat preference. Add a pinch of salt and pepper. For extra flavor consider adding a few drops of sesame oil or a small amount of grated ginger to the mixture.

My absolute favorite part about this recipe is the contrast between the crispy exterior and the tender interior. When my daughter first tried these as a toddler she called them "fish cookies" and the name stuck in our family. Now they're requested at least twice a month and have become our go-to way to transform humble canned tuna.

Perfect Pairings

These Asian tuna cakes work beautifully alongside a simple cucumber salad dressed with rice vinegar and a touch of sugar. The cool crispness of the cucumbers complements the warm savory cakes perfectly. For a more substantial meal serve them over steamed jasmine rice or with a side of stir fried vegetables. The spicy mayo also makes an excellent dipping sauce for fresh vegetable crudités.

Storage and Make-Ahead Tips

These tuna cakes keep beautifully in the refrigerator for up to three days in an airtight container. To reheat simply place them in a 350°F oven for about 10 minutes or reheat in a skillet over medium heat until warmed through. The spicy mayo can be stored separately in the refrigerator for up to a week and actually develops more flavor after sitting for a day. You can also freeze the uncooked tuna cakes by placing them on a parchment lined baking sheet until solid then transferring to a freezer bag. Cook from frozen adding an extra minute or two per side.

Smart Substitutions

If tuna isn't your preference these cakes work wonderfully with canned salmon or even crabmeat. For those avoiding eggs a flax egg substitute works remarkably well as a binder. Coconut aminos make an excellent soy sauce alternative for those avoiding soy products. The spicy mayo can be made with Greek yogurt instead of mayonnaise for a tangier lower fat option. If you prefer less heat simply reduce or omit the sriracha and add a touch of honey for a sweet creamy sauce instead.

Recipe FAQs

→ Can I use fresh tuna instead of canned?

Yes, you can substitute fresh tuna that's been cooked and flaked. About 1 cup of cooked, flaked fresh tuna would replace the 2 cans. Just ensure it's cooked through before flaking and mixing with the other ingredients.

→ What can I use instead of arrowroot powder?

Regular all-purpose flour works well as mentioned in the recipe. Other good substitutes include cornstarch, potato starch, or rice flour in the same quantity (2 tablespoons) to help bind the cakes together.

→ Are these tuna cakes gluten-free?

They can be made gluten-free by using gluten-free breadcrumbs and ensuring your soy sauce is gluten-free (or using tamari as an alternative). Also confirm that the arrowroot powder you're using is processed in a gluten-free facility.

→ What sides pair well with Asian tuna cakes?

These tuna cakes pair wonderfully with Asian slaw, steamed rice, cucumber salad, or stir-fried vegetables. For a lighter meal, serve them over mixed greens with the spicy mayo as a dressing.

→ How can I make the spicy mayo less spicy?

To reduce the heat, use less sriracha sauce or substitute with a milder hot sauce. You could also add a bit of honey to balance the heat with sweetness, or mix in more regular mayonnaise to dilute the spiciness.

→ Can I bake these tuna cakes instead of frying?

Absolutely! Place the formed patties on a parchment-lined baking sheet, spray or brush with oil, and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through until golden brown on both sides.