Asian-Style Tuna Cakes with Spicy Mayo

Last Tuesday, I stared at two cans of tuna in my pantry and remembered how my grandmother could transform the most humble ingredients into something extraordinary. These crispy little cakes emerged from that same spirit—taking what seems ordinary and making it sing. The aroma of sesame oil hitting a hot pan still transports me straight to her tiny kitchen, where we'd crowd around the stove waiting for things to get perfectly golden.

I first made these for a chaotic weeknight dinner when friends dropped by unannounced. We ended up eating them standing up in the kitchen, dipping them straight into the sauce and laughing about how something so simple could disappear so quickly. That messy, wonderful evening convinced me these needed a permanent spot in my regular rotation.

Ingredients

• Canned white tuna: The flaky texture holds together beautifully and saves you from cooking fresh fish
• Arrowroot powder: This secret ingredient creates the perfect binding without making the cakes heavy or doughy
• Soy sauce: Low sodium gives you that deep umami flavor without overwhelming saltiness
• Green onions: Use both the white and green parts but keep them separated for maximum flavor
• Breadcrumbs: Panko creates the most incredible crispy exterior that stays crunchy even after the sauce
• Mayonnaise: Do not skip adding this directly into the cake mixture it keeps them incredibly moist
• Sriracha: Adjust this to your heat comfort level but the spicy mayo is worth the tiny kick
• Sesame oil: A small amount in the frying oil adds that unmistakable Asian aroma

Instructions

Whisk together your spicy mayo first:

Mixing the sauce ahead lets the flavors meld while you work on the cakes

Combine the tuna mixture:

Mix everything until just combined, overworking makes the texture dense and rubbery

Shape into nine equal patties:

Press gently but firmly and the mixture should hold together without falling apart

Coat with breadcrumbs:

Press the crumbs lightly into each cake to ensure even coverage and maximum crunch

Fry until golden brown:

Two minutes per side creates that perfect exterior while keeping the inside tender and moist

Pinterest

My neighbor now texts me whenever she smells sesame oil wafting through the hallway, knowing exactly what I am making. It has become our unspoken invitation to come over, grab a fork, and share whatever happens to be on the stove. Some recipes nourish more than just the people at your table.

Getting The Texture Right

The ratio of breadcrumbs to tuna is crucial—too little and the cakes fall apart, too much and they taste like bread. After testing this recipe countless times, I have found that half a cup creates the perfect balance between structure and actual fish flavor. Pressing the breadcrumbs onto the patties instead of just dredging them makes a noticeable difference in how well they hold up during cooking.

Serving Ideas That Work

While these shine on their own as appetizers, they become a complete meal when served over steamed jasmine rice with extra spicy mayo drizzled over everything. I have also wrapped them in butter lettuce leaves for a low carb version that feels surprisingly satisfying. The key is having something fresh to balance the richness of the fried cakes.

Make Ahead And Storage

You can form the patties up to 24 hours ahead and store them between layers of parchment paper in the refrigerator. The spicy mayo actually improves after a day in the fridge as the garlic mellows and the lime intensifies. When freezing uncooked patties, flash freeze them on a baking sheet first to prevent sticking together.

• Reheat leftover cakes in a 350°F oven for 10 minutes instead of the microwave
• The spicy mayo keeps for up to two weeks in a sealed container
• Thaw frozen patties overnight in the fridge before cooking for best results

Pinterest

Sometimes the best dinners are the ones that start with a nearly empty pantry and a willingness to experiment. These tuna cakes prove that creativity in the kitchen often tastes better than perfection.

Recipe FAQs

→ Can I use fresh tuna instead of canned?

Yes, you can use fresh tuna. Cook and flake about 12 oz fresh tuna, then let it cool completely before mixing with the other ingredients. Fresh tuna may have a milder flavor than canned, so you might want to adjust the seasonings slightly.

→ How do I prevent the cakes from falling apart?

Ensure the tuna is well-drained and flaked thoroughly. The egg, arrowroot powder, and mayonnaise act as binders—don't skip these. Chill the mixture for 15-20 minutes before shaping if it feels too soft. Also, press the breadcrumbs gently but firmly onto each patty to help them hold together during frying.

→ Can I bake these instead of frying?

Absolutely. Preheat your oven to 400°F (200°C) and place the coated patties on a parchment-lined baking sheet. Lightly spray with oil and bake for 12-15 minutes, flipping halfway through. They won't be quite as crispy as pan-fried, but still delicious.

→ How long can I store these tuna cakes?

Cooked tuna cakes keep in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze uncooked patties between layers of parchment paper for up to 2 months. Thaw overnight in the refrigerator before cooking, or cook from frozen adding a few extra minutes per side.

→ What can I serve with these tuna cakes?

They pair beautifully with steamed jasmine rice, Asian-style slaw, or roasted vegetables. For a lighter meal, wrap them in butter or romaine lettuce leaves with cucumber and carrot strips. They also work well as appetizers with toothpicks and extra spicy mayo for dipping.

→ Is there a substitute for sriracha in the spicy mayo?

You can use sambal oelek, gochujang (Korean chili paste), or any other chili sauce you enjoy. For a homemade version, mix red pepper flakes with a little vinegar and sugar. Adjust the amount to achieve your preferred spice level.