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These Asian-Style Tuna Cakes transform humble pantry staples into a restaurant-worthy meal that comes together in just 20 minutes. The crispy exterior gives way to a flavorful, tender center while the spicy mayo adds the perfect creamy kick. I created this recipe when trying to elevate canned tuna beyond the basic sandwich, and it's now a weekend lunch favorite that even my fish-hesitant friends request.
I first made these tuna cakes during a busy week when I needed something quick but satisfying. The combination of Asian flavors with the familiar comfort of tuna patties was such a hit that it's now in my regular rotation for both casual lunches and impressive appetizers when entertaining.
Ingredients
- Canned white tuna: Provides a protein rich base that absorbs flavors beautifully choose water packed for the cleanest flavor
- Green onions: Offer mild onion flavor and brightness reserve the green tops for garnish
- Soy sauce: Adds umami depth and saltiness low sodium works well if watching salt intake
- Arrowroot powder: Helps bind the cakes while keeping them gluten free substitute cornstarch if needed
- Mayonnaise: Keeps the interior moist and rich even after cooking look for Japanese style for authenticity
- Garlic: Adds aromatic punch fresh minced provides the best flavor
- Panko or gluten free crumbs: Create the essential crispy exterior the larger Japanese style crumbs provide superior crunch
- Avocado oil: Has a high smoke point perfect for achieving golden crust without burning
- Sesame oil: Introduces authentic Asian flavor use just a small amount as its quite potent
- Sriracha: In the mayo delivers customizable heat selecting a quality brand makes a noticeable difference
Step-by-Step Instructions
- Prepare the base ingredients:
- Finely chop the green onions separating whites from greens for different uses. The white parts will cook into the tuna mixture while the greens remain fresh for garnish. Make sure to drain the tuna thoroughly by pressing it in a fine mesh strainer to remove excess moisture which helps the cakes hold together better.
- Create the spicy mayo:
- Combine mayonnaise with lime juice and sriracha in a small bowl whisking until completely smooth. The lime adds brightness that cuts through the richness while the sriracha provides a slow building heat. This can be made ahead and refrigerated for up to a week with the flavors actually improving over time.
- Mix the tuna cake base:
- Combine tuna with the white parts of green onions egg soy sauce arrowroot powder mayonnaise garlic salt and pepper in a mixing bowl. Use a fork to break up any large tuna chunks while gently incorporating all ingredients without overmixing which can make the cakes tough. The texture should be moist enough to hold together but not wet.
- Form and coat the cakes:
- Scoop about two tablespoons of mixture and gently form into a patty about 2 inches wide and half an inch thick using slightly damp hands to prevent sticking. Press each cake into the panko crumbs ensuring even coverage on all sides. The coating should adhere well if the tuna mixture has the right moisture level.
- Cook to golden perfection:
- Heat a nonstick pan over medium heat adding just enough avocado oil and a few drops of sesame oil to coat the bottom. Place tuna cakes in the pan without overcrowding and cook for exactly 2 minutes per side until deeply golden. The ideal temperature will allow browning without burning the crumbs watch carefully as they cook quickly.
- Serve with flair:
- Transfer cakes to serving plates drizzling with spicy mayo and sprinkling with sesame seeds and reserved green onion tops. Arrange them slightly overlapping for an attractive presentation and serve immediately while the contrast between crispy exterior and warm interior is at its peak.
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The sesame oil might seem like a small addition but it's actually my secret ingredient for these tuna cakes. Just a few drops transform the flavor profile completely giving these an authentic Asian restaurant quality. I once served these at a potluck labeled simply as seafood cakes and watched as guests who claimed to dislike canned tuna came back for seconds and thirds.
Make Ahead Magic
These tuna cakes can be prepared up to the coating step and refrigerated for up to 24 hours before cooking. Simply place the shaped uncooked cakes on a parchment lined tray cover loosely with plastic wrap and refrigerate. This actually improves their texture as the flavors have time to meld. When ready to cook allow them to sit at room temperature for about 15 minutes before frying to ensure even cooking.
Perfect Pairings
The bright Asian flavors in these tuna cakes pair beautifully with a simple cucumber salad dressed with rice vinegar and a touch of sugar. For a more substantial meal serve alongside steamed jasmine rice and stir fried vegetables like bok choy or broccoli. During summer months I love serving these with a watermelon and mint salad which provides refreshing contrast to the savory spicy cakes.
Clever Variations
While this recipe is perfect as written it also serves as an excellent base for customization. Try adding finely minced lemongrass and ginger for a Thai inspired version. For Korean flair incorporate a tablespoon of gochujang in place of the sriracha. You can also substitute canned salmon or even leftover cooked shrimp for the tuna creating an entirely new dish while using the same technique.
Frequently Asked Questions
- → What type of tuna works best for these cakes?
Canned flaked white tuna is recommended for its texture and flavor, but any drained tuna can work.
- → Can I make these cakes gluten-free?
Yes, use gluten-free breadcrumbs or panko crumbs instead of regular ones to keep the recipe gluten-free.
- → How can I adjust the level of spiciness?
Add more or less sriracha to the spicy mayo depending on your preference for heat.
- → Can these cakes be baked instead of fried?
Yes, bake them at 375°F (190°C) for 15-20 minutes or until golden, flipping halfway through.
- → What is the best oil for frying these tuna cakes?
Avocado oil and sesame oil are recommended for frying, as they provide flavor and withstand high heat well.