Asian-Style Tuna Cakes with Spicy Mayo

My tiny apartment kitchen smelled like the best kind of takeout joint the first time I made these tuna cakes. I was trying to use up pantry staples on a rainy Tuesday when takeout felt too expensive but cooking seemed like too much effort. Now they have become my go to when I want something that feels special but comes together faster than delivery.

Last summer my friend Sarah came over for lunch and practically licked her plate clean. She texted me two days later saying she had already made them three times because her kids kept requesting them for dinner.

Ingredients

• White tuna in water: Two cans drained well and flaked into a bowl because water packed tuna lets the other flavors shine through
• Green onions: Finely chopped with whites and greens separated since the whites add savory depth while greens make the prettiest garnish
• Large egg: The binding secret that holds everything together without making the mixture too dense
• Soy sauce: Low sodium preferred so you can control the saltiness while still getting that deep umami flavor
• Arrowroot powder: My favorite gluten free binder but flour works too if that is what you have in your pantry
• Mayonnaise: A quarter cup keeps the cakes incredibly moist and tender inside
• Garlic cloves: Two cloves minced fresh because jarred garlic just does not have the same punch
• Breadcrumbs: Panko creates the lightest crunch but gluten free versions work beautifully too
• Salt and black pepper: Freshly ground black pepper makes such a difference here
• Avocado oil and sesame oil: A blend gives you high heat cooking power plus that nutty Asian flavor

Spicy Mayo Ingredients

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• Mayonnaise: Half cup forms the creamy base for this dreamy sauce
• Lime juice: Fresh squeezed from half a lime cuts through the richness perfectly
• Sriracha sauce: One tablespoon is medium heat but add more if you love the burn
• Salt and pepper: Just enough to wake up all the flavors

Instructions

Prep like a pro:

Chop those green onions nice and small keeping whites for the mixture and greens for garnish then pour your breadcrumbs into a shallow dish so you are ready to coat.

Whisk up the magic sauce:

Stir together the mayo lime juice sriracha and some salt and pepper in a small bowl then pop it in the fridge to let those flavors get friendly.

Build the cake mixture:

Grab a big bowl and dump in the flaked tuna white parts of onions egg soy sauce arrowroot or flour the quarter cup of mayo garlic and some salt and pepper then mix it up with your hands until it all wants to stay together.

Shape and coat:

Form nine little patties about two inches wide then press each one gently into the breadcrumbs turning to coat both sides.

Fry to golden perfection:

Heat up your skillet with a mix of avocado and sesame oil over medium heat then cook the cakes in batches for about two minutes each side until they are golden and crisp.

Bring it all together:

Let them drain on paper towels for a minute then serve with that spicy mayo drizzled over top plus plenty of green onions and sesame seeds.

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These became my Friday night staple when I realized I could crave restaurant quality food without leaving my couch or spending a fortune.

Make Them Your Way

Sometimes I add a teaspoon of fresh grated ginger to the cake mixture for extra warmth or throw in some minced jalapeño if I am feeling brave.

Serving Ideas That Work

They are amazing over steamed jasmine rice or tucked inside butter lettuce cups for a lighter version that still feels totally satisfying.

Meal Prep Magic

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You can freeze the uncooked patties between sheets of parchment paper for up to two months then just thaw and cook whenever the craving hits.

• Double the spicy mayo and keep it in a jar for the week
• Reheat leftovers in a hot skillet not the microwave to keep them crispy
• These reheat surprisingly well for next day lunch bowls

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I hope these become your weeknight secret weapon too.

Recipe Questions & Answers

→ Can I use fresh tuna instead of canned?

Fresh tuna works well. Cook and flake about 12 oz fresh tuna before mixing into the patties. The texture may be slightly firmer than canned.

→ How do I store leftovers?

Store cooled cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F oven until warmed through.

→ Can I bake these instead of frying?

Yes. Brush the cakes with oil and bake at 400°F for 12-15 minutes, flipping halfway through. They won't be quite as crispy but still delicious.

→ What can I serve with tuna cakes?

Try steamed jasmine rice, Asian slaw, cucumber salad, or wrap them in butter lettuce cups. They also work well in buns as sliders.

→ Can I make these gluten-free?

Substitute arrowroot powder or gluten-free flour, and use gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.

→ Can I freeze uncooked tuna cakes?

Shape the patties and place them on a baking sheet. Freeze until firm, then transfer to a freezer bag with parchment between layers. Freeze up to 2 months.