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This crispy Asian-Style Tuna Cake recipe transforms humble canned tuna into an elegant meal with minimal effort. The combination of savory tuna, aromatic green onions, and the kick from the spicy mayo creates a perfect balance of flavors that will transport your taste buds to Asia without leaving your kitchen.
I first made these tuna cakes when looking for a way to elevate canned tuna beyond the basic sandwich. Now they have become our favorite Friday night dinner when we want something that feels special but requires minimal shopping and effort.
Ingredients
- Canned white tuna: Provides the perfect protein base; look for sustainably caught varieties for best flavor and environmental impact
- Green onions: Add freshness and a mild onion flavor; reserve some green parts for garnish
- Egg: Works as the essential binder that holds everything together
- Soy sauce: Infuses umami depth; choose low sodium if watching salt intake
- Arrowroot powder: Helps bind without gluten; substitute cornstarch if needed
- Mayonnaise: Adds richness and moisture; choose a good quality mayo for best results
- Garlic cloves: Provide aromatic punch; fresh is significantly better than pre-minced
- Gluten free or panko crumbs: Create the essential crispy exterior
- Avocado oil: Stands up well to frying with a high smoke point
- Sesame oil: Adds authentic Asian flavor; just a small amount makes a big difference
- Mayonnaise: Forms the creamy base; choose a quality brand for best flavor
- Lime juice: Adds brightness and balances the richness
- Sriracha sauce: Brings the heat; adjust according to your spice preference
- Salt and pepper: For final seasoning adjustments
How To Make Asian Style Tuna Cakes
- Prepare the base ingredients:
- Drain the tuna thoroughly as excess moisture will make your cakes fall apart. Finely chop the green onions ensuring they are uniformly sized for even distribution of flavor. The white parts will go into the mixture while the green parts make a beautiful garnish.
- Create the spicy mayo:
- Combine all mayo ingredients in a small bowl and whisk until completely smooth. Taste and adjust the heat level by adding more sriracha if desired. The mayo should have a tangy kick that complements but does not overpower the tuna cakes.
- Mix the tuna cake mixture:
- Combine all tuna cake ingredients except the crumbs and oils in a bowl. Use a fork to break down the tuna completely and incorporate all ingredients evenly. The mixture should hold together when pressed but still remain somewhat light in texture.
- Form and coat the cakes:
- Use a measuring cup or scoop to portion equal sized cakes about 2 inches in diameter. Press them firmly to ensure they hold together but avoid compacting them too much or they will become dense. Roll each cake gently in the crumbs ensuring complete coverage for maximum crispiness.
- Pan fry to golden perfection:
- Heat the combination of avocado and sesame oils until shimmering but not smoking. The sesame oil provides flavor while the avocado oil allows for higher heat cooking. Place the cakes carefully in the pan leaving space between each one. Cook until deeply golden on each side about 2 minutes per side. The cakes should sizzle gently when added to the pan.
- Serve and garnish:
- Transfer the cakes to a serving plate and drizzle with the spicy mayo. Sprinkle with reserved green onion tops and sesame seeds for both flavor and visual appeal.
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The secret to these incredible tuna cakes is in the balance of seasonings. I discovered that adding just a touch of sesame oil to both the mixture and the frying oil creates an authentically Asian flavor profile that elevates canned tuna to restaurant quality. My family now requests these regularly for our Asian food nights alongside a simple cucumber salad.
Storage and Make Ahead Tips
These tuna cakes can be prepared ahead of time and refrigerated uncooked for up to 24 hours. Simply form the cakes cover them tightly and refrigerate until ready to coat and cook. For longer storage cooked tuna cakes will keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a small amount of oil to restore their crispy exterior or in a 350°F oven for about 10 minutes.
Serving Suggestions
Create a complete meal by serving these tuna cakes over a bed of mixed greens or alongside steamed rice and sautéed vegetables. For an Asian inspired spread pair them with a cucumber salad dressed with rice vinegar and sesame oil. The spicy mayo sauce also makes an excellent dipping sauce for vegetable crudités or drizzled over a side of roasted broccoli.
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Variations to Try
While this recipe is delicious as written you can easily customize it to suit your taste preferences or what you have on hand. Try adding finely diced bell peppers or water chestnuts for extra crunch. Substitute canned salmon for the tuna for an omega-3 boost or add some finely chopped cilantro for a fresh herb note. You can also adjust the heat level by changing the amount of sriracha in the mayo or adding some finely minced chili to the tuna mixture itself.
Frequently Asked Questions
- → Can I use a different sauce instead of spicy mayo?
Yes, you can substitute the spicy mayo with sweet chili sauce, garlic aioli, or even teriyaki sauce for different flavor profiles.
- → How can I ensure the tuna cakes don't fall apart?
Make sure to thoroughly drain the tuna and use the correct amount of binding ingredients like egg and flour or arrowroot powder.
- → What can I substitute for gluten-free crumbs?
You can use regular panko crumbs, crushed cornflakes, or even almond flour for a gluten-free alternative.
- → Can these tuna cakes be baked instead of fried?
Yes, bake the cakes in a preheated oven at 375°F (190°C) for about 15-20 minutes, flipping halfway through for even cooking.
- → What can I serve with these tuna cakes?
These tuna cakes pair well with a side of steamed vegetables, a fresh green salad, or even rice for a more filling meal.
- → How long can I store leftovers?
Store cooled tuna cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for a crispy exterior.