Asian Tuna Cakes with Spicy Mayo – A Quick & Tasty Appetizer!
These Asian-Style Tuna Cakes with Spicy Mayo are a quick, flavorful dish that balances crispy texture with tender tuna filling. Perfect as a snack, appetizer, or main course, they are customizable, affordable, and simple to prepare.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 8 1x
Ingredients
Scale
Tuna Cakes:
- 2 cans of tuna, drained
- 1 cup panko breadcrumbs
- 2 green onions, finely chopped
- 1 small carrot, grated
- 1 egg, beaten
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Spicy Mayo:
- 1/2 cup mayonnaise
- 1–2 teaspoons sriracha (adjust to taste)
- 1 teaspoon lime juice
Instructions
- Drain the canned tuna and place it in a medium mixing bowl.
- Add the beaten egg, grated carrot, green onions, soy sauce, sesame oil, grated ginger, salt, and pepper. Mix thoroughly.
- Gradually fold in panko breadcrumbs until the mixture holds together but remains slightly soft.
- Shape the mixture into small patties, about 2–3 inches in diameter.
- Chill the patties in the refrigerator for 15–20 minutes.
- Heat a non-stick skillet over medium heat and lightly coat with oil.
- Cook the tuna cakes for 3–4 minutes on each side until golden brown and crispy.
- Combine mayonnaise, sriracha, and lime juice in a small bowl for the spicy mayo. Mix well.
- Serve the tuna cakes warm, drizzled with or alongside the spicy mayo.
Notes
Adjust sriracha according to your spice preference.
For a healthier version, bake the cakes at 200°C (400°F) for 12–15 minutes, flipping halfway through.
Optional vegetables like bell peppers or zucchini can be added to the mixture for extra flavor.