Asian-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
Scale
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
