Golden Asian tuna cakes with zesty spicy mayo garnished with green onions and sesame seeds

If you’re craving a quick, irresistible dish that packs bold flavors, these Asian tuna cakes with zesty spicy mayo are exactly what you need. They’re perfectly savory with a hint of spice, making them a fantastic appetizer or light meal option.
You’ll love how easy it is to whip up these Asian tuna cakes using pantry staples, and the zesty spicy mayo adds a creamy, tangy kick that brings the whole dish together. Let’s dive right in!

Golden Asian tuna cakes with zesty spicy mayo garnished with green onions and sesame seeds this Recipe
Savory Asian Tuna Cakes with Zesty Spicy Mayo Recipe 3 Whip up savory Asian tuna cakes paired with zesty spicy mayo for a quick, flavorful dish that’s perfect any day of the week.

Why You’ll Love This Recipe

  • Ready in under 30 minutes, perfect for busy weeknights or last-minute guests.
  • Deliciously crispy on the outside and tender on the inside.
  • Uses canned tuna for a budget-friendly, high-protein meal.
  • Zesty spicy mayo adds a creamy, flavorful dipping sauce that complements perfectly.
  • Great served as an appetizer or paired with a fresh salad for a light dinner.

Ingredients

Gather these simple ingredients to create your savory Asian tuna cakes and the perfect zesty spicy mayo to accompany them.

  • 2 (5 oz) cans tuna packed in water, drained
  • 1/2 cup panko breadcrumbs
  • 2 green onions, finely chopped
  • 1/4 cup grated carrot
  • 1 large egg
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh cilantro (optional)
  • 2 tablespoons vegetable oil for frying

Zesty Spicy Mayo

  • 1/3 cup mayonnaise
  • 1 tablespoon sriracha sauce (adjust to taste)
  • 1 teaspoon lime juice
  • 1/2 teaspoon garlic powder

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Servings: 4 (makes 8 small cakes)
  • Calories: Approximately 180 per serving

How to Make Savory Asian Tuna Cakes with Zesty Spicy Mayo – Quick & Irresistibly Delicious!

  1. In a medium bowl, combine the drained tuna, panko breadcrumbs, green onions, grated carrot, egg, soy sauce, sesame oil, grated ginger, minced garlic, and cilantro if using. Mix gently until well combined but not mushy.
  2. Shape the mixture into 8 small patties, about 2.5 inches across. Place them on a plate and chill in the fridge for 10 minutes to help them firm up.
  3. Meanwhile, prepare the zesty spicy mayo by whisking together mayonnaise, sriracha, lime juice, and garlic powder in a small bowl. Adjust the sriracha to your preferred spice level.
  4. Heat vegetable oil in a large non-stick skillet over medium heat. Once hot, carefully add the tuna cakes and fry for about 4-5 minutes per side, until golden brown and crispy on the outside.
  5. Transfer the cooked tuna cakes to a paper towel-lined plate to drain excess oil. Serve warm with a dollop of zesty spicy mayo on the side and garnish with extra green onions or sesame seeds if desired.

Tips for the Best Results

  • Don’t skip chilling the patties before frying to help them hold together better.
  • Use panko breadcrumbs for a lighter, crispier texture than regular breadcrumbs.
  • Adjust the amount of sriracha in the mayo to suit your heat preference.
  • Try adding finely chopped bell peppers or water chestnuts for extra crunch inside the cakes.
  • Cook on medium heat to get crispy outsides without burning before the inside is cooked through.

Storage and Reheating

Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. Keep the zesty spicy mayo separate for best freshness.

To reheat, warm the tuna cakes in a skillet over medium-low heat for a few minutes until heated through and crispy again. Avoid microwaving to prevent sogginess.

Frequently Asked Questions

Can I use fresh tuna instead of canned?

Yes, you can use cooked fresh tuna if you prefer, but canned tuna is convenient and already cooked, making this recipe quicker and easier.

Are these Asian tuna cakes gluten-free?

To make this recipe gluten-free, substitute regular panko breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce.

How spicy is the zesty spicy mayo?

The mayo has a mild to moderate heat level that you can adjust by adding more or less sriracha according to your taste.

Can I bake these tuna cakes instead of frying?

Yes, baking at 400°F for 12-15 minutes, flipping halfway, is a healthier alternative though frying gives a crispier crust.

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