Asian-Style Tuna Cakes with Spicy Mayo (Printable)

Golden tuna cakes with Asian aromatics and creamy spicy mayo

# What You Need:

→ Tuna Cakes

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→ Spicy Mayo

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→ Garnish (optional)

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# How-To:

01 - Separate and finely chop the green onions, reserving the green tops for garnish. Place breadcrumbs in a shallow dish for coating.
02 - In a small bowl, whisk together mayonnaise, lime juice, sriracha, salt, and pepper. Cover and refrigerate until serving.
03 - In a large bowl, combine drained, flaked tuna, white parts of green onions, egg, soy sauce, arrowroot (or flour), ¼ cup mayonnaise, minced garlic, salt, and pepper. Mix until evenly blended and the mixture holds together.
04 - Shape the mixture into 9 small patties (about 2 inches wide). Lightly coat each patty in breadcrumbs, pressing gently to adhere.
05 - Heat a nonstick skillet over medium heat. Add a blend of avocado oil and sesame oil. Fry tuna cakes in batches, 2 minutes per side, until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain.
06 - Arrange tuna cakes on a serving plate. Drizzle with spicy mayo and garnish with green onion tops and sesame seeds if desired. Serve warm.

# Expert Hacks:

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  • They come together in under 30 minutes but taste like you spent all afternoon cooking
  • The spicy mayo creates that restaurant quality touch without any special techniques
  • Everything cooks in one pan and cleanup is practically nonexistent
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  • Overcrowding the pan lowers the oil temperature and makes soggy cakes instead of crispy ones
  • Letting the formed cakes rest for 10 minutes before frying helps them hold their shape better
  • The spicy mayo needs at least 30 minutes in the fridge for the lime and sriracha to fully marry
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  • Mix your tuna mixture with wet hands to prevent sticking
  • Toasting the panko breadcrumbs for 5 minutes before coating adds extra crunch
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