Print

Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight! Recipe

Asian Tuna Cakes with Spicy Mayo: A Flavorful Delight! Recipe
Print Recipe

4.9 from 15 reviews

These Asian Tuna Cakes with Spicy Mayo are a delightful dish that brings together the flavors of tuna, ginger, and cilantro in a crispy patty, served with a zesty and creamy sriracha mayo.

Ingredients

Units Scale

Main Tuna Cakes:

  • 2 (5-ounce) cans tuna in water, drained
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 large egg
  • 1/3 cup panko breadcrumbs (or gluten-free panko)
  • 2 tablespoons mayonnaise
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil for frying

Spicy Mayo:

  • 1/4 cup mayonnaise
  • 1–2 teaspoons sriracha sauce (adjust to taste)
  • 1 teaspoon lime juice

Instructions

  1. Main Tuna Cakes: In a medium bowl, combine drained tuna, green onions, red bell pepper, cilantro, soy sauce, sesame oil, ginger, garlic, egg, breadcrumbs, and mayonnaise. Season with salt and pepper, mix well, shape into patties, and fry until golden brown.
  2. Spicy Mayo: Whisk together mayonnaise, sriracha, and lime juice to make the sauce.
  3. Serve the tuna cakes warm with a drizzle or side of spicy mayo.

Notes

  • For a lighter version, bake the tuna cakes at 400°F for 12–15 minutes, flipping halfway through.
  • These are great served over a salad, rice bowl, or in lettuce wraps.
  • Use tamari and gluten-free panko to make the recipe gluten-free.

Nutrition

Find it online: https://easy-tapas-recipes.com/asian-tuna-cakes-with-spicy-mayo-a-flavorful-delight-recipe-2/