Asian Tuna Cakes with Spicy Mayo Recipe for Seafood Lovers

Asian tuna cakes with spicy mayo deliver bold flavors in crispy, golden patties that feel both comforting and exciting at the same time.

There's something wonderful about how a few pantry staples can turn into a meal that feels special enough for company but easy enough for a Tuesday night.

The combination of savory, slightly sweet notes with a kick of heat creates a balance that keeps every bite interesting.

Serve them as an appetizer when friends come over, or make them the star of dinner alongside a simple salad.

They're protein-packed and satisfying without feeling heavy, which makes them ideal for warm evenings or light lunches.

The crispy exterior gives way to a tender center, while the creamy, spicy sauce adds just the right amount of richness.

From casual weeknight dinners to weekend gatherings, they fit seamlessly into any occasion.

Give them a go next time you need something delicious that comes together quickly and never disappoints.

Why You’ll Love Asian Tuna Cakes With Spicy Mayo

• Quick Protein Boost: These tuna cakes deliver a fast, satisfying protein punch that’ll keep your energy levels steady without spending hours in the kitchen.
• Crazy Simple Technique: With just a few ingredients and basic mixing skills, anyone can create restaurant-quality appetizers that look super impressive on the plate.
• Flexible Dinner Solution: Perfect for those nights when your schedule is packed and you need a fast meal that doesn’t compromise on flavor or nutrition.
• Crowd-Pleasing Appetizer: The spicy mayo adds a zesty kick that makes these cakes a guaranteed hit at gatherings, from game day to casual dinner parties.

What Goes Into Asian Tuna Cakes with Spicy Mayo

• 2 (142 g) Cans Flaked White Tuna: The star of these cakes, packed with lean protein and ready to transform into crispy patties.

• 1 Egg: Helps hold the tuna cakes together with perfect structure.
• 2 Tbsp Arrowroot Powder: Creates a light, crispy coating that helps bind the ingredients.
• ¼ Cup Mayonnaise: Adds moisture and richness to keep the cakes tender.

• 2 Green Onions: Whites and greens add a fresh, sharp bite to the mixture.
• 2 Cloves Garlic, Minced: Brings a deep, aromatic flavor to the tuna cakes.
• 1 Tbsp Soy Sauce: Provides a savory umami depth to the entire dish.

• ½ Cup Gluten-Free Crumbs or Panko Crumbs: Creates a crispy, golden exterior that adds delightful texture.
• Avocado Oil, Sesame Oil: Perfect for frying and adding a subtle nutty flavor.

• Salt and Pepper: Enhances and balances all the other flavors in the tuna cakes.

Essential Tools for Asian Tuna Cakes

• Large Mixing Bowl: Spacious container perfect for combining all your tuna mixture ingredients with room to stir comfortably.
• Measuring Cups and Spoons: Precise tools to help your measurements stay accurate and consistent.
• Nonstick Skillet (10-inch): Essential for frying your tuna cakes evenly without sticking or burning.
• Spatula: Handy for flipping and transferring your delicate tuna cakes without breaking them.
• Whisk (small): Great for blending your spicy mayo ingredients smoothly and quickly.
• Cutting Board: Solid surface for chopping green onions and preparing your ingredients.
• Chef’s Knife: Sharp blade for mincing garlic and chopping herbs with clean, precise cuts.
• Small Bowl: Perfect for mixing your spicy mayo sauce separately.
• Plate (for coating): Useful surface for rolling your tuna cakes in breadcrumbs before cooking.

Must-Know Steps For Asian Tuna Cakes

Smart Tips For Asian Tuna Cakes Spicy Mayo

• Gently fold the tuna mixture to keep it light and prevent overworking, which can make your cakes tough and dense.
• Press the breadcrumbs firmly onto each cake to create a crispy, even exterior that’ll hold together perfectly when frying.
• Ensure your pan is hot but not smoking – this helps create a golden-brown crust without burning your delicate tuna cakes.
• Adjust the sriracha to your heat preference, adding drop by drop until your sauce reaches the perfect zesty kick.
• Plate your tuna cakes on a bed of fresh greens or with a quick pickled cucumber salad to complement the rich, crispy texture.

Easy Variations for Tuna Cakes

• Salmon Swap: Replace tuna with fresh or canned salmon for a different fish flavor, keeping the same amount of protein and following the original recipe steps exactly.
• Gluten-Free Crumb Alternatives: Swap traditional panko with crushed gluten-free crackers, almond meal, or coconut flour to coat your tuna cakes for a celiac-friendly version.
• Vegan Fish Cake Transformation: Use drained and mashed chickpeas or jackfruit instead of tuna, adding nutritional yeast for a savory seafood-like taste and maintaining the same binding ingredients.
• Low-Carb Crispy Coating: Trade breadcrumbs for crushed pork rinds or finely grated parmesan cheese to create a crispy exterior while reducing carbohydrate content.

How to Serve Asian Tuna Cakes With Spicy Mayo

• Serve Alongside Crisp Salad: Pair these tuna cakes with a light Asian-inspired slaw or cucumber salad to balance the rich, savory flavors and add a refreshing crunch to your plate.
• Complement with Steamed Rice: Serve these cakes over a bed of jasmine or brown rice to soak up the delicious spicy mayo and create a satisfying, complete meal.
• Create a Fresh Garnish: Sprinkle chopped green onion tops and sesame seeds over the tuna cakes to add a burst of color and extra layer of texture that’ll make your dish look and taste amazing.
• Dip and Enjoy: Set out extra spicy mayo on the side so everyone can customize their dipping experience and control the heat level to their personal taste.

Asian Tuna Cakes With Spicy Mayo Storage Tips

• Tuck those leftover tuna cakes into an airtight container, and refrigerate them for up to 3 days so your quick lunch is ready to go.
• Freeze the uncooked patties between sheets of parchment paper in a freezer bag, where they’ll stay fresh for about a month before cooking.
• Keep your spicy mayo separate in a sealed jar in the refrigerator, which will maintain its zesty flavor for 5-7 days.
• When reheating refrigerated tuna cakes, warm them gently in a skillet over low heat to preserve their crispy exterior and prevent drying out.

Asian Tuna Cakes With Spicy Mayo Common Questions

Pan Seared Asian Tuna Cakes Spicy Mayo Recipe

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4.6 from 19 reviews

• Total Time: 14 minutes
• Yield: 4 1x

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Description

Whipping up Asian Tuna Cakes with Spicy Mayo brings zesty seafood magic to your dinner table in minutes. Crispy, herb-packed patties paired with a tangy sauce make your taste buds dance with pure coastal excitement.

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Ingredients

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Main Proteins:

• 2 (142 g) cans flaked white tuna
• 1 egg

Binding and Seasoning Ingredients:

• 2 tablespoons arrowroot powder
• 1 tablespoon soy sauce
• ½ cup gluten-free crumbs or panko crumbs
• 2 green onions
• 2 cloves garlic
• Salt and pepper

Cooking and Finishing Ingredients:

• ¼ cup mayonnaise
• Avocado oil
• Sesame oil

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Instructions

1. Empty 2 (142 g) cans of drained white tuna into a mixing bowl, ensuring no liquid remains.
2. Add chopped green onion whites, 1 egg, 1 tbsp soy sauce, 2 tbsp arrowroot powder, ¼ cup mayonnaise, and 2 minced garlic cloves to the tuna.
3. Season the mixture with a pinch of salt and pepper, then thoroughly blend all ingredients until they form a uniform consistency.
4. Shape the mixture into 2-inch diameter patties using your hands, compressing them firmly to prevent crumbling.
5. Pour ½ cup gluten-free or panko crumbs onto a flat surface and carefully coat each tuna cake, pressing crumbs gently to adhere.
6. Heat a nonstick pan over medium temperature with 2 tbsp combined avocado and sesame oils.
7. Carefully place tuna cakes into the heated pan, cooking for exactly 2 minutes until the bottom turns golden brown.
8. Flip the cakes and cook the opposite side for an additional 2 minutes, ensuring a crispy exterior.
9. Whisk ¼ cup mayonnaise with 1 tsp lime juice and 1 tsp sriracha in a small bowl for spicy mayo.
10. Transfer golden tuna cakes to a serving plate and garnish with green onion greens.
11. Serve immediately with spicy mayo on the side for dipping.

Notes

• Drain the tuna completely to prevent soggy cakes and ensure a crisp exterior when frying.
• Use fresh green onions for the brightest flavor and chop them finely to distribute evenly throughout the mixture.
• Keep the pan at medium heat to create a golden-brown crust without burning the delicate tuna cakes.
• For a gluten-free version, use gluten-free panko or almond flour instead of traditional breadcrumbs to maintain the crispy texture.

• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Category: Tuna
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 280 kcal
• Sugar: 1 g
• Sodium: 650 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 75 mg