Asian Tuna Cakes with Spicy Mayo (Printer-friendly)

Golden pan-fried tuna patties seasoned with ginger, cilantro, and sesame oil, served alongside a zesty Sriracha mayo dipping sauce.

# What You’ll Need:

→ Tuna Cakes

01 - 2 cans (5 oz each) solid tuna in water, drained well
02 - 2 large eggs
03 - 1/3 cup panko breadcrumbs
04 - 2 tablespoons mayonnaise
05 - 2 tablespoons green onions, finely sliced
06 - 1 tablespoon fresh cilantro, chopped
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1 teaspoon fresh ginger, grated
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon ground black pepper
12 - 1/2 small red chili, finely chopped (optional)
13 - 2 tablespoons neutral oil (sunflower or canola) for frying

→ Spicy Mayo

14 - 1/3 cup mayonnaise
15 - 1 to 2 tablespoons Sriracha or other hot sauce, adjusted to taste
16 - 1 teaspoon fresh lemon or lime juice
17 - 1/2 teaspoon soy sauce

# How to Make It:

01 - In a large mixing bowl, combine the drained tuna, eggs, panko breadcrumbs, mayonnaise, green onions, cilantro, soy sauce, sesame oil, grated ginger, minced garlic, black pepper, and chopped chili if using. Mix thoroughly until all ingredients are evenly incorporated and the mixture holds together when pressed.
02 - Divide the mixture into 8 equal portions. Shape each portion into a patty approximately 2.5 inches in diameter, pressing firmly so they maintain their form during cooking.
03 - Heat the neutral oil in a nonstick skillet over medium heat. Working in batches to avoid crowding, fry the tuna cakes for 3 to 4 minutes per side until deeply golden brown and heated through. Transfer to a plate lined with paper towels to drain briefly.
04 - While the cakes cook, whisk together the mayonnaise, Sriracha, citrus juice, and soy sauce in a small bowl until completely smooth and uniform in color.
05 - Arrange the hot tuna cakes on a platter and serve with the spicy mayo alongside for dipping. Pair with a crisp Asian slaw or steamed rice if desired.

# Expert Tips:

01 -
  • These tuna cakes go from bowl to plate in about 35 minutes, which makes them a genuine weeknight hero.
  • The spicy mayo is the kind of condiment you will start putting on everything once you taste it.
  • They use pantry staples in a way that feels intentional and special, not like you are settling.
02 -
  • If the mixture feels too wet to hold its shape, chill it for ten minutes and it will firm up beautifully.
  • Do not flip the cakes too early or they will fall apart, patience is the real secret here.
03 -
  • Drain the tuna as thoroughly as possible by pressing the lid into the can and tilting it over the sink, because excess moisture is the enemy of a crisp cake.
  • Let the shaped patties rest for five minutes before frying so the panko has time to absorb moisture and bind everything together.

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