Irresistible Crispy Asian-style Tuna Cakes with Spicy Mayo

Name: Crispy Asian-Style Tuna Cakes with Spicy Mayo
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Asian
Ingredients: 2 cans (5 oz each) high-quality canned tuna, drained; 1 cup panko breadcrumbs; 4 green onions, finely chopped; 2 large eggs; 2 tsp sesame oil; ½ cup mayonnaise; 2 tbsp sriracha sauce (adjust for spice); 1 tbsp lemon juice; Salt and pepper to taste; Vegetable oil for frying

Recipe By:

Ruth

Posted:

September 15, 2025

Updated:

September 15, 2025

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Crispy Asian-style Tuna Cakes with Spicy Mayo are like the culinary equivalent of a warm hug on a chilly day. Imagine sinking your teeth into golden, crispy cakes bursting with tender tuna and aromatic spices, all complemented by a spicy mayo that kicks your taste buds into high gear. The blend of flavors dances on your palate, while the crunch adds an irresistible texture that keeps you coming back for more.

I remember the first time I made these delicious little wonders; my family and friends couldn’t get enough! We had them at a casual gathering, and before I knew it, everyone was asking for seconds. It’s one of those recipes that transforms any occasion into a celebration, whether it’s a cozy dinner at home or a lively summer barbecue. Get ready to indulge in an unforgettable flavor experience!

Why You'll Love This Recipe

These Crispy Asian-style Tuna Cakes are quick and easy to make, perfect for busy weeknights
The flavor profile is out of this world, combining savory tuna with vibrant spices
Visually appealing, they boast a golden crust that makes them look as good as they taste
Versatile enough to be served as an appetizer or main dish, these cakes fit any occasion beautifully

I still chuckle when I think about how my friends devoured these cakes at our last potluck; they literally disappeared in minutes!

Essential Ingredients

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

Canned Tuna: Opt for high-quality tuna packed in water or oil for the best flavor and moisture.
Panko Breadcrumbs: These Japanese breadcrumbs create an amazing crunch; don’t skip this step!
Green Onions: Fresh green onions add a delightful bite; choose firm ones for maximum flavor.
Eggs: Use large eggs to bind the mixture together perfectly; they help everything stick without being too heavy.
Sesame Oil: This oil brings an aromatic depth; just a drizzle goes a long way in flavoring your cakes.
Mayonnaise: A creamy base for the spicy mayo sauce; use regular or light based on your preference.
Sriracha Sauce: For that fiery kick in your mayo; adjust according to your heat tolerance!
Lemon Juice: Fresh lemon juice brightens up the flavors; be generous but not overpowering.

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

Recipe preparation for Crispy Asian-style Tuna Cakes with Spicy Mayo

How to Make Crispy Asian-style Tuna Cakes with Spicy Mayo

Prepare the Tuna Mixture: Drain the canned tuna thoroughly and place it in a mixing bowl. Add panko breadcrumbs, finely chopped green onions, eggs, and sesame oil. Mix until well combined.

Season It Up: Sprinkle salt and pepper into the mixture while blending gently. You want all those flavors to meld beautifully without overworking the mixture.

Form the Cakes: Scoop about ¼ cup of the mixture and shape it into patties. Aim for about 1-inch thickness for optimal crispiness during cooking.

Chill Before Cooking: Place formed cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. Chilling helps them hold their shape during cooking.

Fry to Perfection: Heat vegetable oil in a skillet over medium heat. Fry each cake until golden brown and crispy—about 3-4 minutes per side should do the trick!

Make the Spicy Mayo Sauce: In another bowl, combine mayonnaise, sriracha sauce, and lemon juice. Adjust levels based on how spicy you like it—taste testing is encouraged!

Now you’re ready to serve these crispy delights alongside that zesty spicy mayo! Enjoy every crunchy bite filled with tuna goodness!

You Must Know

These crispy Asian-style tuna cakes with spicy mayo not only tantalize your taste buds but also make for a delightful meal prep option
They’re packed with flavor and perfect for impressing your friends at dinner parties
The wonderful aromas while cooking will have everyone asking what’s for dinner

Perfecting the Cooking Process

To achieve crispy tuna cakes, start by mixing the ingredients thoroughly before shaping them into patties. Sear them in a hot pan until golden brown, ensuring even cooking.

Add Your Touch

Feel free to swap out the tuna for salmon or add veggies like grated zucchini to enhance texture and nutrition. Experiment with different spices to find your perfect flavor combination.

Storing & Reheating

Store any leftover tuna cakes in an airtight container in the fridge for up to three days. Reheat them on medium heat in a skillet to maintain their crispiness.

Chef's Helpful Tips

Use fresh tuna for the best flavor and texture; canned tuna can be mushy
Don’t skip chilling the patties before cooking; it helps them hold together better while frying
Serve with extra spicy mayo on the side for those who like it hot!

Creating these crispy Asian-style tuna cakes reminds me of that time I decided to impress my friends with homemade appetizers. They devoured every last bite, leaving me proud and secretly relieved!

FAQ

What can I use instead of tuna?

You can substitute salmon or even chickpeas for a vegetarian version.

How do I make the mayo spicier?

Add more sriracha or a dash of cayenne pepper to kick it up a notch.

Can I freeze these tuna cakes?

Yes, you can freeze uncooked patties; just ensure they’re well-wrapped to prevent freezer burn.

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