Asian-Style Tuna Cakes with Spicy Mayo

If you’re craving something crispy, savory, and packed with bold flavor—without spending hours in the kitchen—these Asian-Style Tuna Cakes might just become your new favorite go-to. They’re light but satisfying, spiced just right, and paired with a creamy, tangy, spicy mayo that pulls everything together beautifully.

Whether you’re prepping lunch for the week, looking for a protein-packed snack, or serving up a fun dinner, these golden tuna cakes deliver.

Best of all, they’re budget-friendly, quick to make, and a delightful way to reinvent canned tuna. One bite, and you’ll see how pantry staples can transform into something truly crave-worthy.

Why You’ll Love This Recipe

• Quick and easy: 20 minutes from start to finish.
• Uses pantry staples you probably already have.
• Packed with flavor thanks to garlic, green onions, and sesame oil.
• Naturally gluten-free if you use GF crumbs.
• Great for meal prep or as a fun party appetizer.

Asian-Style Tuna Cakes with Spicy Mayo Recipe

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Servings: Makes 6–8 cakes
• Equipment Needed: Nonstick pan, mixing bowls, fork, spatula

Ingredients

• 2 cans (142g each) flaked white tuna, drained – the protein-packed base of our cakes.
• 2 green onions (whites and greens separated), finely chopped – for a fresh, mildly spicy flavor.
• 1 egg – binds everything together.
• 1 tbsp soy sauce – adds a salty umami punch.
• 2 tbsp arrowroot powder (or regular flour) – helps with structure and moisture control.
• 1/4 cup mayonnaise – adds moisture and richness to the mixture.
• 2 cloves garlic, minced – brings depth and aroma.
• Salt and pepper, to taste – balances the flavors.
• 1/2 cup gluten-free or panko crumbs – gives the cakes their crispy coating.
• Avocado oil & sesame oil, for frying – neutral and nutty flavors for a golden crust.

Instructions

Prep the ingredients:

1. Finely chop the green onions, separating whites and greens. Set the greens aside for garnish.
2. Set out your crumbs in a small bowl for coating.

Make the spicy mayo:

1. In a small bowl, whisk together mayo, lime juice, sriracha, and a pinch of salt and pepper. Chill until ready to use.

Mix the tuna cakes:

1. In a mixing bowl, combine the drained tuna, green onion whites, egg, soy sauce, arrowroot (or flour), mayo, garlic, salt, and pepper.
2. Mix well with a fork until fully blended.

Form and coat the cakes:

1. Shape the mixture into small patties (about 2 inches wide).
2. Roll each cake in the prepared crumbs until well-coated.

Cook the cakes:

1. Heat a nonstick pan over medium heat with a drizzle of avocado and sesame oil.
2. Fry each cake for about 2 minutes per side or until golden and crisp.

Serve:

1. Plate the cakes and drizzle with spicy mayo.
2. Garnish with sesame seeds and green onion greens.

Variations to Try

• Add a splash of fish sauce for deeper umami.
• Mix in finely chopped red chili or grated ginger for more heat.
• Swap sriracha with gochujang for a Korean twist.
• Make it low-carb with almond flour instead of crumbs.

Storing Leftovers and Reheating

• Store leftover tuna cakes in an airtight container in the fridge for up to 3 days.
• Reheat in a nonstick pan over medium heat to keep them crispy. You can also use an air fryer for a quick refresh.

Serving Suggestions

• Serve over a bed of rice or salad greens.
• Wrap in lettuce or rice paper for a fresh roll.
• Add to a bento box with edamame and pickled veggies.
• Pair with miso soup or a cucumber salad for a complete meal.

Pro Tips

• Chill the tuna mixture for 10 minutes before shaping for firmer cakes.
• Use a cookie scoop to portion evenly and avoid sticky hands.
• Mix in a few drops of toasted sesame oil directly into the cakes for extra aroma.

These tuna cakes are a brilliant way to add excitement to humble pantry ingredients. The crispy edges, soft center, and zingy mayo make every bite a joy. Perfect fo

Print