Asian-style Tuna Cakes with Spicy Mayo Recipe

If you’ve ever craved something that’s both satisfyingly crispy and packed with bold flavors, Asian-style Tuna Cakes with Spicy Mayo is about to become your new go-to recipe. This delightful dish brings together flaky white tuna, aromatic green onions, and a subtle kick from coconut aminos, all held together with a light, golden crust. Topped off with a creamy yet zesty spicy mayo, it’s comfort food with a twist—perfect for a quick weeknight dinner or impressing friends at your next get-together. Let’s dive into why this dish deserves a special spot on your table!

Ingredients You’ll Need

Great recipes begin with the right ingredients, and Asian-style Tuna Cakes with Spicy Mayo is all about a handful of essential items that each bring something unique to the mix. Every component in this list was chosen to maximize flavor while keeping prep nice and simple.

• Wild flaked white tuna: The star of the show—choose good-quality canned tuna for the best texture and flavor.
• Green onions: These add a pop of freshness and a crisp bite alongside the tender tuna.
• Egg: Acts as a natural binder, helping everything stick together as the cakes fry up golden and perfect.
• Coconut aminos or organic soy sauce: Lends depth and a gentle umami savoriness without overpowering the delicate fish.
• Arrowroot powder or wheat flour: Keeps the cakes tender and helps them maintain their shape.
• Avocado mayonnaise: Used both in the tuna cakes and the spicy mayo, for creaminess and a subtle richness that doesn’t overwhelm.
• Garlic: Just the right amount of pungency to perk up every bite.
• Sea salt and black pepper: Essential for seasoning—taste as you go to get it just right!
• Gluten-free bread crumbs or panko crumbs: For a satisfyingly crunchy coating that browns up beautifully in the pan.
• Avocado oil and sesame oil: The combination gives the cakes a wonderfully toasty flavor and crisp texture.
• Black sesame seeds: A simple but striking garnish for that extra hint of nuttiness and visual flair.
• Lime: A splash of juice in the mayo brightens and balances all the big flavors.
• Sriracha hot sauce: Just the right touch of heat for a creamy, kicky mayo topping.
• Salt and pepper (for mayo): Brings the creamy sauce into perfect balance.

How to Make Asian-style Tuna Cakes with Spicy Mayo

Step 1: Prep Your Veggies and Crumbs

Begin by washing and finely chopping your green onions, using both the white and green parts. Set aside the green tops for garnishing at the end. Pour your bread crumbs into a small bowl—having them ready will make forming and coating your tuna cakes a breeze.

Step 2: Whip Up the Spicy Mayo

In another small bowl, whisk together avocado mayonnaise, lime juice, sriracha, and a pinch of salt and pepper. Set this aside—you’ll want every drop of this creamy, rich, and fiery sauce to drizzle over your finished Asian-style Tuna Cakes with Spicy Mayo!

Step 3: Mix Together the Tuna Cake Base

In a mixing bowl, add your drained tuna, the whites of the green onion, egg, coconut aminos or soy sauce, arrowroot powder (or flour), mayonnaise, minced garlic, sea salt, and black pepper. Gently mix with a fork so the tuna stays a little chunky, but the ingredients are well blended. This mixture will be fairly wet—that’s perfectly fine!

Step 4: Form and Coat the Cakes

Using your hands, scoop some of the tuna mixture and form small patties about 2 inches in diameter. Gently press each one into your bowl of bread crumbs, making sure each side gets an even, crunchy coating. You’ll end up with about eight cakes of beautifully portioned goodness.

Step 5: Fry to Golden Perfection

Heat a nonstick pan over medium. Add a swirl of avocado oil and a smaller splash of sesame oil, letting the blend get hot but not smoking. Fry the cakes two minutes per side, flipping only once, until they are crisp, golden, and aromatic. They should be sizzling and appetizingly browned by the time they’re done!

Step 6: Garnish and Serve

Transfer the finished tuna cakes to a serving plate. Drizzle generously with your homemade spicy mayo, then sprinkle over the reserved green onions and a scattering of black sesame seeds. Your Asian-style Tuna Cakes with Spicy Mayo are ready to shine!

How to Serve Asian-style Tuna Cakes with Spicy Mayo

Garnishes

The right garnish makes all the difference! Bright green onion tops and black sesame seeds not only add a burst of color but also a welcome hint of crunch and nuttiness. If you like an extra punch, a squeeze of fresh lime over the finished cakes lifts everything up even more.

Side Dishes

Pair your Asian-style Tuna Cakes with Spicy Mayo with light, crunchy sides for a complete meal. Think chilled cucumber salad, a simple Asian slaw, or fluffy jasmine rice. Pickled ginger or daikon on the side offers a tangy contrast, while a crisp green salad with a sesame dressing brings out every flavor beautifully.

Creative Ways to Present

These tuna cakes work wonderfully as sliders inside mini brioche buns with a swipe of that spicy mayo, or on top of steamed rice bowls with quick-pickled veggies. For parties, try serving them on skewers or as bite-sized appetizers. However you present them, Asian-style Tuna Cakes with Spicy Mayo are guaranteed to steal the show.

Make Ahead and Storage

Storing Leftovers

Pop any leftover tuna cakes into an airtight container and store them in the refrigerator for up to three days. The spicy mayo can be covered and chilled separately for up to a week. For best results, keep garnishes separate until serving to avoid sogginess.

Freezing

Want to prep ahead? Arrange unfried or fully cooked cakes on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep in the freezer for up to two months. Thaw in the fridge overnight before reheating or finishing in the pan.

Reheating

To bring your Asian-style Tuna Cakes with Spicy Mayo back to crispy life, reheat them in a nonstick skillet over medium heat for two to three minutes on each side. You can also warm them in a 350°F (175°C) oven for 10-12 minutes. Avoid microwaving if possible, as it can compromise that irresistible crunch.

FAQs

Can I use fresh tuna instead of canned?

Absolutely! Simply cook and flake fresh tuna before mixing it into the recipe. Just remember that the flavor will be a bit richer and meatier than with canned tuna, but still equally delicious in these Asian-style Tuna Cakes with Spicy Mayo.

Is there a substitute for avocado mayonnaise?

Yes, regular mayonnaise or even Greek yogurt can be used. If you opt for yogurt, the result will be a bit tangier but still creamy and satisfying, especially in the spicy mayo topping.

What if I don’t have coconut aminos?

No worries—regular soy sauce or tamari (for gluten-free) is a perfect substitute. Each brings its unique nuance, but all work beautifully in this recipe.

How can I make these cakes spicier?

If you’re craving more heat, add extra sriracha to the mayo or mix a pinch of crushed red pepper flakes into the tuna cake mixture. Taste as you go to get just the right amount of kick in your Asian-style Tuna Cakes with Spicy Mayo!

Are these tuna cakes suitable for meal prep?

Definitely. Make the cakes ahead and store them in the fridge or freezer as described above. When you’re ready to eat, just fry or reheat and enjoy with fresh spicy mayo and garnishes for a super quick, delicious meal.

Final Thoughts

It’s hard to resist the crunchy, savory, and just-a-little-spicy magic of Asian-style Tuna Cakes with Spicy Mayo. This dish turns a few simple ingredients into something truly special—comforting, crave-worthy, and guaranteed to disappear fast every time you make it. Give it a try, and watch it become a staple in your kitchen!

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