Crispy Asian Tuna Cakes with Spicy Mayo – Irresistible Recipe

Imagine sinking your teeth into a crispy, golden-brown Asian Tuna Cake, bursting with savory flavors and a hint of spice. The aroma wafts through the air as you prepare to serve these delightful cakes, perfect for any occasion, be it a casual weeknight dinner or an exciting game day feast. lemon garlic tuna cakes

Now picture this: you’re at a family gathering, laughter fills the room, and someone brings out these irresistible tuna cakes. Suddenly, everyone is vying for the last bite, conversation bubbling over with compliments and requests for the recipe. sweet and sour chicken That’s the magic of Asian Tuna Cakes with Spicy Mayo—they’re more than just food; they create memories.

Friends still rave about the time I made these tuna cakes for a potluck—everyone asked for seconds.

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Tuna: Look for high-quality tuna packed in water or olive oil to enhance flavor and moisture.

• Panko Breadcrumbs: These Japanese breadcrumbs add an unbeatable crunch that standard breadcrumbs simply can’t match.

• Green Onions: Fresh green onions lend a mild onion flavor and vibrant color.

• Fresh Ginger: Use grated ginger for a zesty kick that brightens up the dish beautifully.

• Soy Sauce: Low-sodium soy sauce is ideal for controlling saltiness without sacrificing flavor. perfect dipping sauce.

• Sriracha Sauce: A touch of Sriracha adds heat and depth; adjust according to your spice tolerance.

• Mayonnaise: A creamy base that binds everything together while adding richness to the cakes. For more inspiration, check out this Creamy Chicken Marsala recipe.

• Sesame Oil: A drizzle of sesame oil infuses an authentic Asian flavor that elevates your tuna cakes.

• Lemon Juice: Freshly squeezed lemon juice brightens the flavors and balances out richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepping and cooking these Asian Tuna Cakes is simple and fun! Let’s dive into each step together.

Mix Your Ingredients: In a large bowl, combine drained canned tuna with panko breadcrumbs, chopped green onions, grated ginger, soy sauce, Sriracha sauce, mayonnaise, sesame oil, and lemon juice until well blended.

Form Patties: With clean hands (or gloves if you’re fancy), shape the mixture into small patties about 3 inches wide. You want them to hold together but not be too compact.

Heat Up That Pan!: In a skillet over medium-high heat, add enough oil to coat the bottom generously. When hot enough that it shimmers but doesn’t smoke, it’s ready for cooking.

Cook Until Golden Brown: Gently place patties in the pan without crowding them. Fry until they turn golden brown on one side (about 3-4 minutes), then flip carefully and repeat on the other side.

Create Your Spicy Mayo**: While the cakes are cooking, mix mayonnaise with Sriracha in a small bowl until well combined. Adjust spice levels according to your preference—go bold or keep it mellow!

Serve Hot!: Once cooked through and crispy on both sides, transfer your cakes onto paper towels to absorb excess oil. Serve immediately with that spicy mayo drizzled on top or served alongside for dipping.

And voila! You have your very own batch of delicious Asian Tuna Cakes with Spicy Mayo ready to impress family or friends at any gathering! For more inspiration, check out this Creamy Seafood Delight recipe.

Perfecting the Cooking Process

Start by mixing the tuna and ingredients well before shaping the cakes. Then, chill them briefly to help them hold together while frying.

Add Your Touch

Feel free to swap canned tuna for salmon or use different herbs and spices to customize your cakes.

Storing & Reheating

Store leftover cakes in an airtight container in the fridge for up to three days. To reheat, pan-fry them briefly until warm.

The first time I made Asian Tuna Cakes, my friends devoured them so quickly I barely got one! Their smiles were priceless, and it reminded me why I love cooking for others.

FAQ

Can I use fresh tuna instead of canned?

Absolutely! Fresh tuna will add even more flavor and texture to your cakes.

What can I serve with Asian Tuna Cakes?

Pair these cakes with a side salad or steamed vegetables for a complete meal. light summer salad.

How spicy is the spicy mayo?

The spiciness depends on the sriracha amount; adjust it based on your tolerance level.

Print

Asian Tuna Cakes with Spicy Mayo

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• Author: Teprod
• Total Time: 30 minutes
• Yield: Approximately 8 servings 1x

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Description

Asian Tuna Cakes with Spicy Mayo are a delightful fusion of flavors that will impress your family and friends. Crispy on the outside and bursting with savory tuna, these cakes are seasoned with zesty spices and paired with a creamy spicy mayo for the ultimate taste experience. Perfect as appetizers or main dishes, they’re versatile enough for any occasion—from casual weeknight dinners to lively gatherings.

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Ingredients

Scale 1x2x3x

• 2 cans (5 oz each) high-quality canned tuna, drained
• 1 cup panko breadcrumbs
• ¼ cup green onions, chopped
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tbsp Sriracha sauce (adjust to taste)
• ¼ cup mayonnaise
• 1 tsp sesame oil
• 1 tbsp lemon juice

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Instructions

1. In a large bowl, combine drained tuna, panko breadcrumbs, green onions, ginger, soy sauce, Sriracha, mayonnaise, sesame oil, and lemon juice. Mix until well blended.
2. Shape the mixture into small patties about 3 inches wide.
3. Heat oil in a skillet over medium-high heat.
4. Cook patties in the skillet until golden brown on both sides, about 3-4 minutes per side.
5. For the spicy mayo, mix mayonnaise with Sriracha in a small bowl until combined.
6. Serve hot with spicy mayo drizzled on top or alongside for dipping.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer/Main
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 cake (60g)
• Calories: 140
• Sugar: 1g
• Sodium: 380mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 0g
• Protein: 10g
• Cholesterol: 25mg

Keywords: Chill patties for about 15 minutes before frying to help them hold together. Substitute canned tuna with salmon for a different flavor profile. Store leftovers in an airtight container for up to three days; reheat in a skillet.