There’s something truly satisfying about transforming a simple can of tuna into a scrumptious dish that wows everyone at the table. When I first experimented with these Asian-style Tuna Cakes, I was searching for a way to elevate my usual lunch routine. The combination of crunchy textures and rich umami flavors from the tuna, alongside fresh green onions and subtle spices, created an irresistible bite that I couldn’t get enough of.
These crispy cakes are not just a breeze to whip up; they’re also a delightful, high-protein solution for those who are tired of fast food. Drizzled with a zesty spicy mayo, they quickly became a staple at my gatherings, impressing friends and family alike. Whether you’re prepping a quick dinner or serving appetizers at a party, these Tuna Cakes are sure to earn a spot in your recipe rotation. Let’s dive in and bring some excitement to your kitchen!
Why are Asian-style Tuna Cakes with Spicy Mayo irresistible?
Crispy texture: These tuna cakes are wonderfully crunchy on the outside while being tender and moist inside.
High-protein goodness: Packed with protein from tuna, they make for a satisfying snack or meal option.
Quick to prepare: Perfect for busy days, this recipe comes together in no time, making it ideal for those busy evenings or spontaneous gatherings.
Crowd-pleaser: Serve them at your next party or family gathering, and watch your guests rave over these delicious bites!
Versatile flavor: Customize them easily by adding herbs or swapping in different seafood for new flavor profiles! Add some excitement to your meal with these easy-to-make Asian-style Tuna Cakes that are sure to become a favorite!
Asian-style Tuna Cakes Ingredients
For the Tuna Cakes
• Wild Flaked White Tuna – The star protein that gives this dish its satisfying, hearty texture; remember to drain it well!
• Green Onions – Adds a fresh, mild onion flavor; use both white and green parts for maximum taste.
• Egg – Helps bind everything together; for a vegan option, you can substitute with a flax egg.
• Coconut Aminos (or Organic Soy Sauce) – Brings in umami and saltiness; make sure to use gluten-free soy sauce for a gluten-free version.
• Arrowroot Powder (or Regular Wheat Flour) – Functions as a binder; corn starch can be used as an alternative if needed.
• Avocado Mayonnaise – Delivers creaminess and a touch of flavor; swap with regular mayonnaise or a vegan version if desired.
• Garlic – Provides a delightful aromatic flavor; fresh garlic is best, but powdered can work in a pinch.
• Sea Salt and Black Pepper – Essential seasonings; adjust to your taste preference.
• Gluten-Free Bread Crumbs (or Panko Crumbs) – Offers a crispy coating; opt for panko for extra crunch, ensuring they’re gluten-free if necessary.
• Avocado Oil and Sesame Oil – Ideal for frying, providing a crispy exterior; substitute with other compatible oils if needed.
• Black Sesame Seeds – Great for garnish, adding visual appeal and a subtle nutty flavor.
For the Spicy Mayo
• Avocado Mayonnaise – Acts as a creamy base; enhances both flavor and texture.
• Lime Juice – Adds brightness and acidity, balancing the creaminess beautifully.
• Sriracha – Infuses the mayo with a spicy kick; adjust to your heat preference!
• Salt and Pepper – Basic but crucial; season to enhance the overall flavor of the mayo.
Now gather these ingredients and get ready to whip up a batch of these delightful Asian-style Tuna Cakes with Spicy Mayo that will surely impress!
How to Make Asian-style Tuna Cakes
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Prep Ingredients: Wash and chop your green onions, ensuring you separate the white parts from the green. This adds lovely layers of flavor and crunch!
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Make Spicy Mayo: In a small bowl, whisk together avocado mayonnaise, fresh lime juice, sriracha, salt, and pepper. Blend until smooth, and then set aside; you’ll love the creamy kick it adds!
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Mix Tuna Cakes: In a large mixing bowl, combine the drained tuna, egg, chopped green onion whites, coconut aminos, arrowroot powder, avocado mayonnaise, minced garlic, and the salt and pepper. Mix gently until everything is well-combined, being careful not to over-mix.
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Form Patties: Shape the tuna mixture into 2-inch round cakes, gently pressing them together. Once shaped, coat each cake with gluten-free bread crumbs for an extra crunch!
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Heat Pan: In a nonstick pan, pour in a mix of avocado oil and sesame oil over medium heat, allowing it to warm up until shimmering. This will give your cakes that delightful golden-brown finish!
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Fry Cakes: Carefully add the tuna cakes to the heated pan, frying them for about 2 minutes on each side. You’re looking for a lovely golden-brown crust—so satisfying!
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Serve: Once cooked, place the cakes on a serving plate and drizzle them with your homemade spicy mayo. Top with the green onion greens and a sprinkle of black sesame seeds for presentation.
Optional: Serve with a side of fresh salad for a refreshing contrast.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Asian-style Tuna Cakes with Spicy Mayo are perfect for meal prep, helping to ease your busy weeknights! You can prepare the tuna mixture and form the patties up to 24 hours in advance; simply cover and refrigerate them to keep them fresh. Additionally, the spicy mayo can be made ahead and stored in the fridge for up to 3 days. Just remember to keep the patties separated to avoid sticking, and let them come to room temperature before frying to ensure they cook evenly. When you’re ready to serve, heat some oil in the pan and fry the cakes until golden brown—just as delicious, with all the freshness intact!
Expert Tips for Asian-style Tuna Cakes
- Ensure Proper Drainage: Properly drain the tuna before mixing; excess liquid can make the cakes soggy and affect their texture.
- Avoid Over-Mixing: When combining the tuna mixture, mix just until combined. Over-mixing can lead to tough cakes instead of light and fluffy ones.
- Use Hot Oil: Make sure the oil is hot enough in the pan before frying; if it’s too cool, the cakes can absorb oil and become greasy rather than crispy.
- Experiment with Spices: Don’t hesitate to adjust the spices to your liking! Adding a pinch of cayenne or extra garlic can elevate the flavor of your Asian-style Tuna Cakes.
- Cool for Storage: If you have leftovers, allow them to cool completely before storing in an airtight container to help maintain crispiness when reheating.
Asian-style Tuna Cakes Variations
Feel free to get creative and make these tuna cakes your own with exciting twists and substitutions!
- Seafood Swap: Replace wild flaked white tuna with canned salmon or crab for a delightful flavor upgrade.
- Herb Infusion: Mix in fresh herbs like cilantro or dill to brighten the tuna mixture, enhancing both aroma and taste.
- Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes to give your cakes a thrilling heat that wakes up your palate.
- Flour Alternatives: For a nutty flavor and crunch, substitute arrowroot powder with almond flour or chickpea flour.
- Dairy-Free Option: Use a vegan mayonnaise to make the spicy mayo and maintain that creamy satisfaction without dairy.
- Veggie Boost: Fold in grated carrots or zucchini to up the veggie quota while adding moisture to the cakes.
- Crispy Coating Twist: For a unique texture, coat the cakes with crushed cornflakes instead of gluten-free breadcrumbs for extra crunch.
- Flavorful Marinade: Marinate the tuna in sesame oil, lime juice, and a splash of fish sauce for an additional umami punch before mixing.
How to Store and Freeze Asian-style Tuna Cakes
Fridge: Store leftover tuna cakes in an airtight container for up to 4 days. Make sure they cool completely before sealing to preserve crispness.
Freezer: Freeze uncooked tuna cakes by placing them on a baking sheet lined with parchment paper. Freeze until firm, then transfer to a freezer bag for up to 2 months.
Reheating: To reheat cooked tuna cakes, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until they regain their crispy texture. Enjoy these delicious Asian-style Tuna Cakes any time!
What to Serve with Crispy Asian-style Tuna Cakes with Spicy Mayo?
Create a flavorful dinner spread that beautifully complements these savory cakes with just a few thoughtfully chosen sides.
- Fresh Cucumber Salad: The cool, crisp cucumbers provide a refreshing contrast, cutting through the richness of the tuna cakes.
- Steamed Jasmine Rice: A fluffy bed of jasmine rice absorbs the spicy mayo, enhancing each bite with its aroma and subtle flavor.
- Sesame Noodle Salad: A light, tangy noodle salad with sesame dressing adds a delightful depth, pairing well with the umami of the tuna.
- Grilled Asparagus: Tender, smoky asparagus adds a touch of earthiness, creating a well-rounded dish that balances the tuna’s richness.
- Avocado Slices: Creamy avocado provides a luscious counterpoint to the crunchy cakes, enriching each mouthful with buttery goodness.
- Zesty Lemonade: Refreshing and slightly tart, this drink cleanses the palate and complements the spicy heat of the mayo beautifully.
- Mango Sorbet: A cool, fruit-forward dessert that brings a delightful sweetness, perfect for balancing the savory richness of your meal.
With these delightful pairings, you’ll have an unforgettable meal that showcases your Crispy Asian-style Tuna Cakes with Spicy Mayo in all their glory.
Asian-style Tuna Cakes with Spicy Mayo Recipe FAQs
How do I select the best tuna for the cakes?
Absolutely! When choosing the tuna, I recommend looking for wild caught, flaked white tuna packed in water. Ensure you select a brand that is sustainably sourced, and remember to drain it well to achieve the best texture for your cakes.
How should I store leftover tuna cakes?
Very simple! Store your leftover Asian-style tuna cakes in an airtight container in the refrigerator for up to 4 days. For optimal results, allow them to cool completely before sealing the container. You can reheat them in the oven for about 10-15 minutes at 375°F (190°C) to ensure they regain their crispy texture.
Can I freeze the tuna cakes?
Yes, you can! To freeze uncooked tuna cakes, first shape them into patties and place them on a baking sheet lined with parchment paper. Freeze them until firm, then transfer to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, just cook from frozen, adding a couple of extra minutes to your frying time.
What if my tuna cakes are falling apart while frying?
If you find that your cakes are crumbling, it may be due to not enough binding agents in the mix. Make sure to include the egg (or flax egg for a vegan option) and consider adding a tad more arrowroot powder or breadcrumbs. If your oil isn’t hot enough, the cakes can absorb too much oil, so ensure the oil is sizzling before you add the patties to the pan!
Are there any allergy considerations for this recipe?
Very important! This recipe contains gluten if using regular breadcrumbs, so choose gluten-free bread crumbs if that’s a concern. For anyone with a seafood allergy, you can substitute the tuna for canned salmon or even make vegetable cakes using chickpeas and carrots. Also, be mindful of the mayonnaise; opt for a vegan version if anyone at your gathering has an egg allergy.
How do I make the cakes extra crunchy?
To achieve that coveted crunch, the key is in the frying technique! Use a mix of avocado oil and sesame oil for frying, as they both help create a crispy texture. Make sure your oil is hot before adding the cakes, and don’t overcrowd the pan; this allows each cake to fry evenly without steaming. You might also consider double-coating the cakes in breadcrumbs for an extra layer of crunch.
Crispy Asian-style Tuna Cakes with Spicy Mayo for Quick Appetizers
Ingredients
Equipment
Method
- Wash and chop your green onions, separating the white parts from the green.
- In a small bowl, whisk together avocado mayonnaise, lime juice, sriracha, salt, and pepper, and set aside.
- In a large mixing bowl, combine drained tuna, egg, chopped green onion whites, coconut aminos, arrowroot powder, avocado mayonnaise, minced garlic, salt, and pepper. Mix gently.
- Shape the mixture into 2-inch round cakes and coat each with gluten-free bread crumbs.
- Heat a mix of avocado oil and sesame oil in a nonstick pan over medium heat.
- Carefully add tuna cakes to the pan, frying for about 2 minutes on each side until golden brown.
- Drizzle with spicy mayo and garnish with green onion greens and black sesame seeds before serving.
