Description
These Asian Tuna Cakes with Spicy Mayo are crispy, flavorful patties made from flaked tuna mixed with aromatic ginger, scallions, and Asian seasonings, then pan-fried golden brown. Served with a creamy, spicy mayo dip, they make a delicious appetizer, lunch, or light dinner.
Ingredients
2 (5 oz) cans tuna in water or oil, drained and flaked
1 cup panko breadcrumbs (more if needed)
2 scallions, finely sliced
1 tsp fresh ginger, minced
1 large egg, beaten
2 Tbsp mayonnaise (for binding)
1 Tbsp soy sauce or tamari
1 tsp sesame oil
½ tsp garlic powder
Pinch salt and black pepper
2 Tbsp vegetable oil (for frying)
Spicy Mayo:
⅓ cup mayonnaise
1–2 Tbsp sriracha or chili sauce (adjust to taste)
1 tsp lime juice
Instructions
- In a large bowl, combine flaked tuna, panko breadcrumbs, scallions, ginger, egg, mayonnaise, soy sauce, sesame oil, garlic powder, salt, and pepper. Stir well. Adjust consistency with extra breadcrumbs or mayo if needed.
- Shape mixture into 8 patties (about 2½ inches wide). Place on a plate and refrigerate for 10 minutes to firm up.
- Meanwhile, whisk together mayonnaise, sriracha, and lime juice in a small bowl to make spicy mayo. Set aside.
- Heat vegetable oil in a skillet over medium heat. Cook tuna cakes in batches for 3–4 minutes per side until golden and crisp. Flip once.
- Transfer cooked patties to a paper towel-lined plate to drain excess oil.
- Serve warm with spicy mayo for dipping or drizzling.
Notes
Add finely diced vegetables like bell pepper or carrots for texture.
Use gluten-free panko and tamari for a gluten-free version.
Air-fry at 375 °F for 8–10 minutes for a healthier crisp.
Chill patties before cooking to help them hold their shape.
Try alternate dips like sweet chili sauce or soy-ginger dressing.
Nutrition
- Serving Size: 2 cakes with sauce
- Calories: 220
- Sugar: 1g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 16g
- Cholesterol: 65mg
