Asian-Style Tuna Cakes with Spicy Mayo Recipe
Introduction
These Asian-Style Tuna Cakes are a delicious twist on traditional tuna patties, packed with fresh veggies and bold flavors. Crispy on the outside and tender inside, they pair perfectly with a creamy, spicy mayo for a quick and satisfying meal.
Ingredients
- 2 cans (5 ounces each) of solid white tuna, drained
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions, finely chopped
- 1/4 cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 large egg
- 1 tablespoon soy sauce
- 1 tablespoon cilantro, chopped (optional)
- 1/2 teaspoon sesame oil
- Salt and pepper, to taste
- Vegetable oil, for frying
For Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
- Pinch of salt
Instructions
- Step 1: Gather all the ingredients listed above and prepare your workspace.
- Step 2: In a large bowl, combine the drained tuna, panko breadcrumbs, green onions, red bell pepper, minced garlic, grated ginger, egg, soy sauce, cilantro (if using), sesame oil, salt, and pepper. Mix everything until well incorporated.
- Step 3: Shape the mixture into 8 equal-sized patties, about 1/2 inch thick, using your hands. Set them aside on a plate.
- Step 4: Heat approximately 1/4 cup of vegetable oil in a large skillet over medium heat until hot.
- Step 5: Carefully place the patties in the skillet and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
- Step 6: Transfer the cooked tuna cakes onto a plate lined with paper towels to drain any excess oil.
- Step 7: To make the spicy mayo, whisk together mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl until smooth.
- Step 8: Serve the tuna cakes hot, with the spicy mayo drizzled on top or on the side for dipping.
Tips & Variations
- You can substitute panko breadcrumbs with crushed crackers or gluten-free breadcrumbs for a different texture.
- Add a touch of lime zest to the tuna mixture for extra brightness.
- If you prefer less heat, reduce the amount of sriracha in the spicy mayo or use a milder chili sauce.
- For a healthier option, bake the patties at 375°F (190°C) for 15-20 minutes, flipping halfway through.
Storage
Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium heat or in the oven to keep them crispy. The spicy mayo can be stored separately in the fridge for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tuna instead of canned tuna?
Yes, you can use cooked fresh tuna, but make sure it is well cooled and flaked before mixing. The texture will be slightly different but still delicious.
What can I serve with these tuna cakes?
They pair well with a side salad, steamed vegetables, or jasmine rice for a complete meal. The spicy mayo adds a nice creamy kick.
PrintAsian-Style Tuna Cakes with Spicy Mayo Recipe
These Asian-Style Tuna Cakes with Spicy Mayo offer a deliciously crispy and flavorful twist on traditional tuna patties. Infused with fresh ginger, garlic, and vibrant vegetables, these golden-fried cakes are complemented perfectly by a creamy, tangy spicy mayo dip, making them an irresistible appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 tuna cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Tuna Cakes
- 2 cans (5 ounces each) solid white tuna, drained
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions, finely chopped
- 1/4 cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 large egg
- 1 tablespoon soy sauce
- 1 tablespoon cilantro, chopped (optional)
- 1/2 teaspoon sesame oil
- Salt and pepper, to taste
- Vegetable oil, for frying (about 1/4 cup)
Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
- Pinch of salt
Instructions
- Prepare Ingredients: Gather all the ingredients listed for the tuna cakes and spicy mayo to ensure a smooth cooking process.
- Mix Tuna Base: In a large bowl, combine the drained tuna, panko breadcrumbs, finely chopped green onions, diced red bell pepper, minced garlic, grated ginger, egg, soy sauce, chopped cilantro if using, sesame oil, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Patties: Shape the mixture into 8 equal-sized patties, approximately 1/2 inch thick, using your hands. Set them aside on a plate ready for cooking.
- Heat Oil: In a large skillet, warm about 1/4 cup of vegetable oil over medium heat until hot but not smoking, ensuring the patties will fry evenly and develop a crispy crust.
- Cook Patties: Carefully place the tuna patties into the hot oil. Cook each side for 3 to 4 minutes, or until golden brown and the cakes are cooked through, flipping gently to avoid breaking.
- Drain Excess Oil: Remove the cooked tuna cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Prepare Spicy Mayo: In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, and a pinch of salt until smooth and well combined.
- Serve: Serve the tuna cakes hot, either drizzled with the spicy mayo or with the sauce on the side for dipping. Enjoy the vibrant flavors and crisp texture!
Notes
- You can adjust the spiciness of the mayo by adding more or less sriracha according to your taste.
- If you prefer gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- For a lighter option, consider baking the patties at 400°F (200°C) for 12-15 minutes, flipping halfway through, instead of frying.
- Ensure the tuna is well drained to avoid soggy patties.
- Leftover tuna cakes can be stored in the refrigerator for up to 2 days and reheated in a skillet for best texture.
Keywords: tuna cakes, Asian tuna cakes, spicy mayo, seafood appetizer, crispy tuna patties, easy appetizer, finger food
