Tuna cakes are a humble classic, often reminding us of cozy dinners at home, quick lunches between work shifts, or those satisfying meals that come together with pantry staples. But this Asian-style version? It’s a little different—brighter, bolder, and infused with flavors that make each bite pop with personality. Imagine the savory goodness of flaky tuna, fragrant with garlic and ginger, wrapped in a crispy crust and dipped into a creamy, spicy mayo. It’s comforting yet vibrant—a beautiful blend of East-meets-West that feels both familiar and exciting.
This recipe might remind you of the kind of dish your grandmother would whip up with love, except this version takes a delightful detour through Southeast Asia. Whether you’re making these tuna cakes for a light dinner, a party appetizer, or meal prep for the week, they bring a sense of warmth to the table—with just enough kick to keep things interesting.
The best part? These come together fast with simple ingredients and are perfect for using up that canned tuna you’ve had tucked away in the pantry. Pair them with a fresh salad, nestle them into sliders, or serve them over rice for a complete meal. Either way, you’re in for something truly delicious.
Why You’ll Love This Recipe:
- Quick and easy: Perfect for weeknight dinners or last-minute guests.
- Big flavor, minimal fuss: Packed with garlic, ginger, and sesame for that rich, umami bite.
- Customizable heat: Adjust the spicy mayo to suit your spice tolerance.
- Budget-friendly: Uses canned tuna and pantry staples.
- Versatile: Great as appetizers, main courses, or even in sandwiches.
INGREDIENTS YOU’LL NEED:
For the Tuna Cakes:
- 2 (5-ounce) cans of tuna, drained
- 1 egg
- ¼ cup panko breadcrumbs
- ¼ cup green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon sriracha (optional for extra heat)
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- Oil for frying (vegetable or avocado oil)
For the Spicy Mayo:
- ¼ cup mayonnaise
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
- Pinch of salt
HOW TO MAKE ASIAN-STYLE TUNA CAKES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Mix the base
In a medium mixing bowl, combine the drained tuna, egg, panko breadcrumbs, sliced green onions, soy sauce, sesame oil, grated ginger, minced garlic, sriracha (if using), mayo, and lime juice. Stir gently with a fork or spoon until everything is well combined but still a little chunky. You’re looking for a mixture that sticks together without being too wet.
Step 2: Form the cakes
Use your hands or a scoop to divide the mixture into 6–8 small patties. Place them on a parchment-lined plate or tray. Letting them rest in the fridge for 15–20 minutes helps them firm up, which makes frying easier and helps them hold their shape.
Step 3: Make the spicy mayo
While the cakes chill, whisk together all the spicy mayo ingredients in a small bowl. Taste and adjust the sriracha to your liking—more if you love heat, less if you prefer it milder. Pop it in the fridge until you’re ready to serve.
Step 4: Fry the tuna cakes
Heat a generous swirl of oil in a skillet over medium heat. Once hot, gently place the tuna cakes in the pan (don’t overcrowd them—work in batches if needed). Cook for about 3–4 minutes per side, or until golden brown and crispy. Flip carefully to keep them intact.
Step 5: Serve and enjoy
Serve the tuna cakes warm with a drizzle or dollop of spicy mayo on top. They’re fantastic on their own, but even better with a crisp salad, some sticky rice, or tucked into a soft bun as a slider.
HELPFUL TIPS:
- Drain the tuna well: Too much liquid will make the cakes fall apart. Press the tuna gently to squeeze out excess moisture before mixing.
- Don’t skip chilling: A short rest in the fridge really helps with structure, making them easier to fry and keeping them from crumbling.
- Add crunch: Want more texture? Try mixing in a few finely chopped water chestnuts or shredded carrots.
- Make ahead: You can prep the mixture a day in advance. Just cover and refrigerate until ready to form and fry.
- Serve it up: These are super versatile—serve them over noodles, in rice bowls, or as fun finger foods with dipping sauces.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6–8 tuna cakes
- Category: Main dish or appetizer
- Method: Pan-frying
- Cuisine: Asian-inspired
- Diet: Pescatarian
NOTES:
These tuna cakes are flexible! Feel free to tweak the herbs and spices based on what you have—cilantro or Thai basil could add even more flavor. If you’re avoiding gluten, use gluten-free breadcrumbs and tamari instead of soy sauce.
NUTRITIONAL INFORMATION (Per Serving):
Approximate values, based on 6 servings
- Calories: 190
- Protein: 15g
- Carbohydrates: 6g
- Fat: 12g
- Fiber: 1g
- Sugar: 1g
FREQUENTLY ASKED QUESTIONS:
Can I bake these instead of frying?
Yes! Bake at 400°F (200°C) for about 15–18 minutes, flipping halfway through, until golden and cooked through.
Can I use fresh tuna instead of canned?
Definitely. Just cook and flake the tuna before mixing. Be sure to remove any bones and let it cool first.
Can I freeze tuna cakes?
Yes! Freeze uncooked patties on a baking sheet, then transfer to a freezer-safe bag. When ready, thaw in the fridge and fry or bake as usual.
Are these good for meal prep?
Absolutely! Store cooked cakes in the fridge for up to 4 days. Reheat in a skillet or oven for best texture.
STORAGE INSTRUCTIONS:
- Refrigerator: Store cooked tuna cakes in an airtight container for up to 4 days.
- Freezer: Freeze uncooked patties for up to 2 months. Defrost in the fridge before cooking.
- Reheat: Warm in a skillet over medium heat for a few minutes on each side to bring back that crispy edge.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Mediterranean Salmon
- Easy Crispy Honey Garlic Glazed Salmon
- Mediterranean Keto Ground Chicken Skillet with Olives and Feta
- Breakfast Pigs in a Blanket
CONCLUSION
These Asian-Style Tuna Cakes are proof that pantry cooking doesn’t have to be boring. With just a few fresh ingredients and a quick sear in the pan, you’ll have a dish that’s packed with flavor, texture, and that satisfying crunch. They’re approachable, versatile, and perfect for everything from solo dinners to impressing a crowd.
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A Comforting Favorite with an Asian Twist
Description
Tuna cakes are a humble classic, often reminding us of cozy dinners at home, quick lunches between work shifts, or those satisfying meals that come together with pantry staples. But this Asian-style version? It’s a little different—brighter, bolder, and infused with flavors that make each bite pop with personality. Imagine the savory goodness of flaky tuna, fragrant with garlic and ginger, wrapped in a crispy crust and dipped into a creamy, spicy mayo. It’s comforting yet vibrant—a beautiful blend of East-meets-West that feels both familiar and exciting.
This recipe might remind you of the kind of dish your grandmother would whip up with love, except this version takes a delightful detour through Southeast Asia. Whether you’re making these tuna cakes for a light dinner, a party appetizer, or meal prep for the week, they bring a sense of warmth to the table—with just enough kick to keep things interesting.
The best part? These come together fast with simple ingredients and are perfect for using up that canned tuna you’ve had tucked away in the pantry. Pair them with a fresh salad, nestle them into sliders, or serve them over rice for a complete meal. Either way, you’re in for something truly delicious.
Ingredients
For the Tuna Cakes:
- 2 (5-ounce) cans of tuna, drained
- 1 egg
- ¼ cup panko breadcrumbs
- ¼ cup green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon sriracha (optional for extra heat)
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- Oil for frying (vegetable or avocado oil)
For the Spicy Mayo:
- ¼ cup mayonnaise
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
- Pinch of salt
Instructions
Step 1: Mix the base
In a medium mixing bowl, combine the drained tuna, egg, panko breadcrumbs, sliced green onions, soy sauce, sesame oil, grated ginger, minced garlic, sriracha (if using), mayo, and lime juice. Stir gently with a fork or spoon until everything is well combined but still a little chunky. You’re looking for a mixture that sticks together without being too wet.
Step 2: Form the cakes
Use your hands or a scoop to divide the mixture into 6–8 small patties. Place them on a parchment-lined plate or tray. Letting them rest in the fridge for 15–20 minutes helps them firm up, which makes frying easier and helps them hold their shape.
Step 3: Make the spicy mayo
While the cakes chill, whisk together all the spicy mayo ingredients in a small bowl. Taste and adjust the sriracha to your liking—more if you love heat, less if you prefer it milder. Pop it in the fridge until you’re ready to serve.
Step 4: Fry the tuna cakes
Heat a generous swirl of oil in a skillet over medium heat. Once hot, gently place the tuna cakes in the pan (don’t overcrowd them—work in batches if needed). Cook for about 3–4 minutes per side, or until golden brown and crispy. Flip carefully to keep them intact.
Step 5: Serve and enjoy
Serve the tuna cakes warm with a drizzle or dollop of spicy mayo on top. They’re fantastic on their own, but even better with a crisp salad, some sticky rice, or tucked into a soft bun as a slider.
Notes
These tuna cakes are flexible! Feel free to tweak the herbs and spices based on what you have—cilantro or Thai basil could add even more flavor. If you’re avoiding gluten, use gluten-free breadcrumbs and tamari instead of soy sauce.
