If you are searching for a vibrant, flavorful dish that feels both comforting and a little adventurous, then this Asian Tuna Cakes with Spicy Mayo Recipe is going to be your new favorite. Perfectly crispy on the outside and tender inside, these cakes are loaded with fresh green onions, a touch of garlic, and a delightful blend of soy and sesame flavors. Paired with a creamy, zingy spicy mayo, they make an irresistible appetizer or light meal that comes together in just about 25 minutes. Whether you’re cooking for friends or treating yourself, these Asian Tuna Cakes are a joyful celebration of taste and texture.

Asian Tuna Cakes with Spicy Mayo Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its simplicity and the thoughtful combination of ingredients. Each plays a key role, from the tender flakes of white tuna to the crunchy coating that delivers that perfect golden crust. Together, they create a dish that’s balanced, colorful, and packed with layers of flavor and texture.

Flaked white tuna (2 cans, 142 g each): The star protein offering a mild yet satisfying fish base.
Green onions (2, finely chopped): Adds a fresh, crisp bite with both the whites and greens used separately.
Egg (1): Acts as a binding agent to hold the patties firmly together.
Soy sauce (1 tbsp): Brings umami depth and a subtle saltiness to the mix.
Arrowroot powder (2 tbsp): Keeps the texture light and helps bind without heaviness; flour works in a pinch.
Mayonnaise (¼ cup): Provides moisture and richness for tender cakes and forms the base of the spicy dip.
Garlic (2 cloves, minced): Infuses an aromatic kick that brightens every bite.
Salt and pepper: Essential seasoning to enhance all the flavors naturally.
Gluten-free or panko crumbs (½ cup): Creates a crunchy outer layer that contrasts beautifully with the soft interior.
Avocado oil and sesame oil (for frying): A combination that delivers a clean, nutty frying flavor without overpowering the fish.

How to Make Asian Tuna Cakes with Spicy Mayo Recipe

Step 1: Prepare the Tuna Mixture

Start by draining the cans of tuna thoroughly to avoid soggy patties. In a large bowl, combine the tuna flakes with the whites of the chopped green onions, a beaten egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and just a pinch of salt and pepper. Mix everything well, ensuring that each bite will have that perfect harmony of flavor and binding so your cakes hold their shape effortlessly.

Step 2: Form the Cakes

Once your mixture is well-combined, scoop out portions and shape them into roughly 2-inch patties using your hands. Don’t worry about making them perfect—rustic shapes add character! Then, coat each patty evenly in gluten-free crumbs or panko crumbs. This step is what’s going to give you that beautiful golden crust once fried.

Step 3: Cook the Tuna Cakes

Heat a good-quality nonstick pan over medium heat and add a splash each of avocado oil and sesame oil. The avocado oil provides a high smoke point while the sesame oil offers a subtle, toasted flavor that ties perfectly into the Asian-inspired palate. Fry the cakes for about 2 minutes on each side, or until they reach a gorgeous golden brown. Be gentle when flipping to maintain their shape and crispiness.

Step 4: Make the Spicy Mayo

While the tuna cakes are cooking or just before serving, whip up the spicy mayo by whisking together mayonnaise with fresh lime juice, sriracha sauce, and a pinch of salt and pepper. This creamy, tangy, and fiery dip adds that extra lift, making the cakes even more addictive and perfect for dipping or spreading.

How to Serve Asian Tuna Cakes with Spicy Mayo Recipe

Garnishes

A simple sprinkling of extra chopped green onions on top adds fresh crunch and color. You could also toss on some toasted sesame seeds for a nutty note and a little textural contrast that makes presentation pop. A wedge of lime on the side invites a bright squeeze of citrus to brighten each bite.

Side Dishes

These Asian Tuna Cakes pair wonderfully with cool, crunchy cucumber salad or a crisp Asian slaw to balance the richness of the cakes and spicy mayo. Steamed jasmine rice or light fried rice can make it a more filling meal without overshadowing the delicate flavors. Even a bowl of warm miso soup makes a comforting companion that rounds out the experience.

Creative Ways to Present

For a fun appetizer platter, serve mini-sized tuna cakes topped with a dollop of spicy mayo and a sprig of cilantro on toothpicks. You can also turn them into sliders with small buns, fresh lettuce, and pickled vegetables for a playful twist. Serving the cakes over a bed of mixed greens drizzled with sesame dressing makes for a delightful light lunch.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Asian Tuna Cakes with Spicy Mayo Recipe, store them in an airtight container in the refrigerator for up to 2 days. It’s best to keep the cakes and the spicy mayo separate to maintain the crispness of the cakes and freshness of the sauce.

Freezing

You can freeze uncooked tuna cakes by placing them on a baking sheet lined with parchment paper, freezing until firm, then transferring to a freezer-safe bag. They’ll keep for up to 1 month. When ready to enjoy, cook them straight from frozen, allowing a few extra minutes in the pan to ensure they heat through.

Reheating

To reheat, use a nonstick skillet over medium heat with a little oil to regain that crispy outside texture. Avoid microwaving if you want to keep the cakes crunchy, but if you’re in a rush, microwave covered for a short burst and then finish in a hot pan for a minute to crisp up.

FAQs

Can I use fresh tuna instead of canned tuna for this Asian Tuna Cakes with Spicy Mayo Recipe?

Absolutely! Fresh tuna can be finely chopped or even lightly cooked and flaked before mixing. Just make sure it is cooked through and drained well to avoid excess moisture that could affect the cakes’ texture.

What can I substitute for arrowroot powder if I don’t have any?

Regular all-purpose flour or cornstarch can be used instead of arrowroot powder. Just keep in mind that arrowroot tends to keep the cakes lighter and a bit more tender, but these alternatives work perfectly fine for binding.

Is this recipe gluten-free?

It can be easily adapted to be gluten-free by using gluten-free panko or other gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free, making it an excellent option for those avoiding gluten.

How spicy is the spicy mayo and can I adjust it?

The spicy mayo has a moderate kick thanks to the sriracha, but you can easily adjust the heat level by adding more or less sriracha or swapping it out for a milder chili sauce if you prefer a gentler spice level.

Can I bake the tuna cakes instead of frying?

Yes, baking is a great alternative for a lighter version. Preheat your oven to 375°F (190°C), place the cakes on a baking sheet lined with parchment, and bake for about 15-20 minutes, flipping halfway through, until crispy and golden.

Final Thoughts

If you want a dish that feels like a warm hug wrapped in bold, exciting flavors, give this Asian Tuna Cakes with Spicy Mayo Recipe a try. It’s quick, satisfying, and one of those meals that’s equally great made for yourself or shared with friends. Trust me, once you make these, they’ll become a go-to quick meal because they’re just that good!