Crispy Asian Tuna Cakes With Spicy Mayo

sian Tuna Cakes With Spicy Mayo came together on a late Wednesday afternoon when the fridge was nearly empty and the day felt longer than expected.

I had just finished a virtual meeting that ran over, and my phone buzzed with messages from friends asking if I wanted to join a casual potluck that evening.

At the same time, my brother stopped by to drop off fresh limes from his backyard tree, still fragrant and warm from the sun.

I opened the pantry and spotted a couple of cans of tuna tucked behind rice and noodles. On the counter sat green onions from a weekend market run, their tops still crisp and bright.

Asian Tuna Cakes With Spicy Mayo felt like the right answer for the moment quick, bold, and adaptable. While the skillet warmed, my neighbor Ana leaned through the open kitchen window, curious about the sizzling sound and the nutty aroma of sesame oil.

The cakes browned gently, filling the room with a savory scent that promised crunch on the outside and tenderness inside.

A quick stir of mayo, lime, and sriracha brought a creamy heat that balanced the tuna perfectly. When we plated everything, the table felt lively again, dotted with laughter, dipping sauce, and the kind of food that disappears faster than expected.

Short Description

Asian Tuna Cakes With Spicy Mayo are crisp pan-fried patties made with flaked tuna, green onions, soy sauce, and garlic, served with a creamy lime-spiked sriracha mayo.

Key Ingredients

For the Tuna Cakes

• 2 cans flaked white tuna (142 g each), drained
• 2 green onions, finely chopped (whites and greens separated)
• 1 egg
• 1 tbsp soy sauce
• 2 tbsp arrowroot powder or all-purpose flour
• ¼ cup mayonnaise
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• ½ cup breadcrumbs (panko or gluten-free)
• Avocado oil and sesame oil, for frying

For the Spicy Mayo

• ½ cup mayonnaise
• Juice from ½ lime
• 1 tbsp sriracha sauce
• Salt and black pepper, to taste

Tools Needed

• Medium mixing bowls
• Fork or spoon for mixing
• Shallow dish for breadcrumbs
• Nonstick or cast-iron skillet
• Spatula
• Measuring cups and spoons

Cooking Instructions

Step 1: Prepare the Components
Chop green onions, separating whites and greens. Place breadcrumbs in a shallow dish. Set aside the green onion tops for garnish.

Step 2: Make the Spicy Mayo
In a small bowl, mix mayonnaise, lime juice, sriracha, salt, and black pepper. Stir until smooth and refrigerate while preparing the cakes.

Step 3: Mix the Tuna Base
In a medium bowl, combine drained tuna, green onion whites, egg, soy sauce, arrowroot powder or flour, mayonnaise, garlic, salt, and pepper. Mix until the mixture holds together easily.

Step 4: Shape and Coat
Form the mixture into 2-inch patties. Lightly coat each patty in breadcrumbs, pressing gently so they adhere without packing too tightly.

Step 5: Fry the Tuna Cakes
Heat a mix of avocado oil and a few drops of sesame oil in a skillet over medium heat. Fry patties in batches for about 2 minutes per side until golden brown and crisp. Adjust heat if browning too quickly.

Step 6: Serve and Finish
Transfer cakes to a plate, drizzle with spicy mayo, and garnish with green onion tops and sesame seeds if desired.

Why You’ll Love This Recipe

High-protein and satisfying

Quick to prepare with pantry staples

Crispy outside and tender inside

Balanced heat from the spicy mayo

Great for meals or appetizers

Mistakes to Avoid & Solutions

Mixture falling apart
Too little binding can cause fragile patties.
Solution: Add an extra tablespoon of breadcrumbs or flour until the mixture holds together.

Overcrowding the pan
This lowers the temperature and prevents crisping.
Solution: Fry in batches and leave space between patties.

Too much sesame oil
Can overpower the tuna.
Solution: Use sesame oil sparingly and balance with avocado oil.

Overcooking the cakes
Leads to dryness.
Solution: Cook just until golden on each side and remove promptly.

Skipping chilling for sauce
Flavors may taste flat.
Solution: Let the spicy mayo rest in the fridge for at least 10 minutes.

Serving and Pairing Suggestions

Serve over jasmine rice or rice noodles

Pair with cucumber salad or slaw

Add to lettuce wraps for a lighter option

Serve family-style with extra dipping sauce

Enjoy with iced green tea or sparkling water

Storage and Reheating Tips

Refrigeration: Store cooked cakes in an airtight container for up to 3 days

Freezing: Freeze uncooked patties on a tray, then transfer to a freezer bag for up to 1 month

Reheating: Reheat in a skillet over medium heat to restore crispness

Microwave: Not recommended, as it softens the crust

FAQs

1. Can I use fresh tuna instead of canned?
Yes. Finely chop cooked fresh tuna and use the same measurements.

2. Is arrowroot powder necessary?
No. All-purpose flour works just as well for binding.

3. Can I bake these instead of frying?
Yes. Bake at 400°F for 12–15 minutes, flipping halfway through.

4. Are these gluten-free?
They can be if you use gluten-free breadcrumbs and flour.

5. Can I make the mixture ahead of time?
Yes. Prepare and refrigerate the mixture for up to 12 hours before cooking.

Tips & Tricks

Drain tuna thoroughly to avoid soggy cakes

Use a light touch when shaping patties

Taste the mixture before forming cakes

Keep oil at medium heat for even browning

Add sesame seeds to breadcrumbs for extra crunch

Recipe Variations

Ginger Soy Tuna Cakes: Add 1 tsp grated fresh ginger and an extra teaspoon of soy sauce for deeper flavor.

Spicy Korean-Inspired Version: Mix 1 tbsp gochujang into the tuna mixture and replace sriracha with gochujang in the mayo.

Herb Citrus Cakes: Add chopped cilantro and a pinch of lime zest to the patties for a fresher profile.

Low-Carb Option: Skip breadcrumbs and pan-sear smaller patties using arrowroot only.

Mini Appetizer Cakes: Form 1-inch patties and serve with toothpicks and extra sauce for parties.

Final Thoughts

Asian Tuna Cakes With Spicy Mayo bring together everything I enjoy about quick cooking bold flavor, flexibility, and just enough crunch to keep things interesting. That evening reminded me how a simple pantry ingredient can shift into something special with the right balance of seasoning and texture. The cakes came together without stress, and the sauce added personality without overpowering the dish.

There’s a quiet joy in serving food that invites dipping, sharing, and second helpings. These tuna cakes fit into busy days and relaxed evenings alike, offering a mix of comfort and brightness. Keep this recipe close for moments when you want something fast, satisfying, and full of character.