Asian Tuna Cakes with Spicy Mayo

Sharing is caring!

Asian Tuna Cakes with Spicy Mayo

Asian Tuna Cakes with Spicy Mayo are a delightful, savory dish bursting with flavor and texture. These golden-fried cakes, made with tender flakes of tuna complemented by aromatic green onions and a hint of garlic, promise a satisfying bite every time. Served alongside a zesty spicy mayo, this recipe embodies the spirit of Asian cuisine, where bold flavors dance together in perfect harmony. Perfect for a quick weeknight dinner or a refreshing appetizer at your next gathering, this dish showcases how humble pantry staples can be transformed into a culinary masterpiece. Let us guide you through this step-by-step recipe for Asian Tuna Cakes that you won’t soon forget!

Why You’ll Love This Recipe

There are countless reasons to love these Asian Tuna Cakes with Spicy Mayo. For starters, they are incredibly easy to prepare, making them a fantastic choice for busy weeknights or impromptu gatherings. With just a handful of minimal ingredients, you can whip up a dish that feels gourmet without spending hours in the kitchen. The whole family will appreciate the delightful flavors and crisp texture, and you might find yourself double-dipping into that spicy mayo! Whether enjoyed to kick off a meal, served as a light lunch, or grouped together for a more substantial dinner, these cakes are versatile enough to make any occasion special.

Ingredients for Asian Tuna Cakes with Spicy Mayo

• 2 (142 g) cans flaked white tuna, drained: The base of our cakes, tuna offers a mild taste and buttery texture.
• 2 green onions, finely chopped (whites and greens separated): Green onions add a fresh crunch and a pop of color.
• 1 egg: This binds the mixture, helping to hold the cakes together.
• 1 tbsp soy sauce: Adds depth of flavor, enhancing the umami profile.
• 2 tbsp arrowroot powder (or regular flour): Works as a binder, providing stability and texture.
• 1/4 cup mayonnaise: Creaminess that contributes to the overall moistness of the tuna cakes.
• 2 cloves garlic, minced: Brings in a fragrant aromatic quality that’s irresistible.
• Salt and pepper to taste: Essential seasonings that elevate every ingredient.
• 1/2 cup gluten-free crumbs or panko crumbs: Creates a crispy outer layer for that golden finish.
• Avocado oil for frying: A healthy oil that withstands high temperatures for frying.
• Sesame oil for frying: Adds a wonderful nutty flavor to the cakes.

For Spicy Mayo:

• 1/4 cup mayonnaise: A creamy base for our spicy sauce.
• Lime juice to taste: Brightens the mayo, adding tanginess.
• Sriracha sauce to taste: The star of the show – fiery and vibrant!
• Salt and pepper to taste: Adjust to your liking for flavor balance.

Step-by-Step Directions

1. Prepare the Tuna Mixture: In a mixing bowl, combine the drained tuna, chopped green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Mix everything together until well-blended and each ingredient is evenly distributed. This initial step is crucial for ensuring that every bite of the tuna cake packs a punch.

2. Form the Cakes: With your hands, take portions of the tuna mixture and shape them into small patties. Next, coat each patty with gluten-free crumbs or panko crumbs. This step will create a wonderfully crispy exterior when frying, contrasting perfectly with the tender interior.

3. Cook the Tuna Cakes: In a large skillet, heat avocado oil and sesame oil over medium heat until shimmering. Carefully place the patties in the skillet and fry for about 2 minutes on each side, or until golden brown. This short cook time helps to develop flavor while keeping the inside moist and flavorful.

4. Make the Spicy Mayo: While the tuna cakes are frying, prepare the spicy mayo by whisking together mayonnaise, lime juice, sriracha, salt, and pepper in a small bowl. Adjust the lime and sriracha to suit your taste preferences. This sauce will offer a perfect creamy and spicy complement to the cakes.

5. Serve: Once the tuna cakes are golden and crispy, remove them from the skillet and place them on a paper towel to absorb excess oil. Serve hot, accompanied by the spicy mayo on the side for dipping.

Tips & Tricks

• Chef’s Secrets: To elevate the flavor even further, consider adding a teaspoon of freshly grated ginger or a splash of sesame oil into the tuna mixture.
• Optional Extras: For an added crunch, you can incorporate finely chopped bell peppers or carrots into the tuna mix.
• Cooking Hacks: To make the patty-shaping process easier, wet your hands slightly before forming the patties. This will prevent the mixture from sticking.

Serving Suggestions & Pairings

These Asian Tuna Cakes are perfect for a variety of occasions. Serve them as an appetizer, with a garnish of fresh cilantro and lime wedges. They also make a delightful main course when paired with a side salad or steamed veggies. Consider serving alongside pickled vegetables or a refreshing cucumber salad to balance the richness of the cakes. A chilled glass of iced green tea would be a perfect beverage to complement the meal.

Nutritional Information

These Asian Tuna Cakes with Spicy Mayo offer a delightful balance of macronutrients. With each serving, you can expect to get quality protein from the tuna, healthy fats from the mayo and oils, and a modest amount of carbohydrates from the crumbs. While the exact calorie count will depend on cooking methods and portion sizes, you can indulge a little without guilt—just remember to balance it with nutritious sides!

Storing Tips & Variations for Asian Tuna Cakes with Spicy Mayo

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze the uncooked patties between layers of parchment paper, then place them in a zip-top bag for up to a month. To reheat, bake in a preheated oven or air fryer to maintain the crispy texture. For a healthier option, feel free to swap out the mayonnaise for Greek yogurt or make a baked version instead of frying.

Conclusion for Asian Tuna Cakes with Spicy Mayo

There you have it—a vibrant and delicious recipe for Asian Tuna Cakes with Spicy Mayo that’s sure to impress. Whether you are looking for a quick weeknight meal or a fun dish to bring to your next gathering, this tantalizing recipe has them both covered. Don’t hesitate; gather your ingredients and try this flavorful dish today! Your taste buds will thank you!

FAQs

1. Can I use fresh tuna for this recipe?
Yes, you can use fresh tuna! Just make sure to cook it through and flake it before mixing it with other ingredients.

2. Can I make these tuna cakes ahead of time?
Absolutely! You can form the patties and refrigerate them for a few hours before frying.

3. What if I don’t have arrowroot powder?
You can easily substitute it with regular flour or cornstarch if needed.

4. How can I make these cakes spicier?
For an extra kick, increase the amount of sriracha or add chopped fresh chili peppers to the tuna mix.

5. Are these cakes gluten-free?
As long as you use gluten-free crumbs and ensure all other ingredients are free from gluten, these cakes can be a great gluten-free option!

Asian Tuna Cakes with Spicy Mayo

Print Recipe

Pin Recipe

Delightful, savory Asian Tuna Cakes bursting with flavor and served with a zesty spicy mayo.

• Author: catherine
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 2 (142 g) cans flaked white tuna, drained
• 2 green onions, finely chopped (whites and greens separated)
• 1 egg
• 1 tbsp soy sauce
• 2 tbsp arrowroot powder (or regular flour)
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 cup gluten-free crumbs or panko crumbs
• Avocado oil for frying
• Sesame oil for frying

• For Spicy Mayo:
• 1/4 cup mayonnaise
• Lime juice to taste
• Sriracha sauce to taste
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. In a mixing bowl, combine the drained tuna, chopped green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Mix until well-blended.
2. Shape portions of the tuna mixture into small patties and coat each patty with gluten-free crumbs or panko crumbs.
3. In a skillet, heat avocado oil and sesame oil over medium heat. Fry the patties for about 2 minutes on each side until golden brown.
4. While the tuna cakes are frying, whisk together mayonnaise, lime juice, sriracha, salt, and pepper for the spicy mayo.
5. Once cooked, remove the tuna cakes from the skillet and serve hot with spicy mayo on the side.

Notes

To enhance flavors, consider adding freshly grated ginger or finely chopped vegetables to the tuna mix.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 2g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 80mg

Sharing is caring!