Name: Bold Asian-Style Tuna Cakes with Spicy Mayo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 2 cans (5 oz each) tuna, drained; 2 eggs; 1/2 cup panko breadcrumbs; 2 green onions, chopped; 2 cloves garlic, minced; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp Sriracha or chili paste; 1 tsp fresh ginger, grated (optional); Salt and pepper to taste; 2 tbsp vegetable or avocado oil (for frying); 1/4 cup mayonnaise; 1 tsp Sriracha (for spicy mayo)

Bold Asian-Style Tuna Cakes with Spicy Mayo

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I make these bold Asian-style tuna cakes when I need a fast and flavorful meal using pantry staples. They’re crispy on the outside, tender on the inside, and packed with savory, spicy, and umami notes. The spicy mayo adds a creamy kick that makes them irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s budget-friendly, easy to throw together, and packed with flavor. I can pan-fry these tuna cakes in minutes, and they’re perfect for lunch, dinner, or even meal prep. The spicy mayo takes them to another level, and I can serve them on their own, over salad, or in a sandwich.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned tuna (drained)
Eggs
Panko breadcrumbs
Green onions, chopped
Garlic, minced
Soy sauce
Sesame oil
Sriracha or chili paste
Fresh ginger, grated (optional)
Salt and pepper
Oil for frying (vegetable or avocado oil)
Mayonnaise
Additional Sriracha for spicy mayo

Directions

In a mixing bowl, combine tuna, eggs, breadcrumbs, green onions, garlic, soy sauce, sesame oil, Sriracha, and ginger. Season with salt and pepper.
Mix until well combined, then form into small patties.
Heat oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side until golden brown and cooked through.
In a small bowl, mix mayonnaise and Sriracha to make the spicy mayo.
Serve tuna cakes warm with a drizzle of spicy mayo. I also like to sprinkle sesame seeds or chopped cilantro on top.

Servings and Timing

Makes about 6 tuna cakes
Prep time: ~10 minutes
Cook time: ~10 minutes
Total time: ~20 minutes

Variations

Swap tuna with canned salmon or shredded cooked chicken.
Use gluten-free breadcrumbs for a gluten-free version.
Add chopped bell pepper or carrots for extra texture.
Use Greek yogurt instead of mayo for a lighter sauce.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat or an oven at 350°F for 10 minutes. They can also be frozen and reheated directly from frozen.

Bold Asian-Style Tuna Cakes with Spicy Mayo

FAQs

Can I Bake the Tuna Cakes Instead of Frying?

Yes, I bake them at 400°F for about 15–20 minutes, flipping halfway. They won’t be as crispy but still taste great.

What Kind of Tuna Should I Use?

I prefer chunk light tuna in water, but any canned tuna will work. I just make sure it’s well-drained.

Can I Make the Mix Ahead of Time?

Yes, I prepare the mixture and refrigerate it for up to a day before forming and cooking the patties.

Is the Spicy Mayo Very Hot?

It depends on how much Sriracha I add. I usually start with a little and adjust to taste.

How Do I Serve These Tuna Cakes?

I serve them over rice, greens, in a sandwich, or even as sliders. They’re super versatile!

Conclusion

These bold Asian-style tuna cakes with spicy mayo are a lifesaver when I want something quick, tasty, and satisfying. With bold flavors and a crisp texture, they make a delicious meal any time of day.