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.