Name: Asian Tuna Cakes with Spicy Mayo Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Asian
Ingredients: 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); ¼ cup mayonnaise; 2 cloves garlic, minced; Salt and pepper, to taste; ½ cup gluten-free crumbs or panko crumbs; Avocado oil, for frying; Sesame oil, for frying; ¼ cup mayonnaise; 1 tbsp lime juice; 1 tbsp sriracha sauce; Pinch of salt and pepper

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Introduction

These Asian Tuna Cakes are a flavorful twist on a classic favorite, packed with fresh ingredients and a hint of spice. Crispy on the outside and tender inside, they pair perfectly with a creamy, zesty spicy mayo for dipping.

The image shows a white plate filled with six round, golden-brown patties that have a slightly crispy texture. Each patty is topped with finely chopped green onions scattered on top, adding a fresh green color contrast. One patty in the center has a smooth dollop of light orange sauce, creating a creamy texture on top. The background is a white marbled surface, which emphasizes the colors and details of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (142 g) cans flaked white tuna, drained
2 green onions, finely chopped (separate whites and greens)
1 egg
1 tbsp soy sauce
2 tbsp arrowroot powder (or regular flour)
¼ cup mayonnaise
2 cloves garlic, minced
Salt and pepper, to taste
½ cup gluten-free crumbs or panko crumbs
Avocado oil, for frying
Sesame oil, for frying
For the spicy mayo:

Mayonnaise
Lime juice
Sriracha sauce
Salt and pepper

Instructions

Step 1: In a mixing bowl, combine the drained tuna, the whites of the green onions, egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a pinch of salt and pepper. Mix until all ingredients are well incorporated.
Step 2: Shape the mixture into patties about 2 inches in diameter. Coat each patty evenly with gluten-free or panko crumbs.
Step 3: Heat a nonstick pan over medium heat and add a blend of avocado oil and sesame oil. Fry the tuna cakes for approximately 2 minutes on each side, or until they turn golden brown and crispy.
Step 4: For the spicy mayo, whisk together mayonnaise, lime juice, sriracha sauce, and a pinch of salt and pepper in a small bowl until smooth. Adjust the heat to taste.
Step 5: Serve the tuna cakes hot with the spicy mayo on the side for dipping. Garnish with the green parts of the chopped green onions if desired.

Tips & Variations

Use arrowroot powder for a gluten-free option or substitute with regular flour if preferred.
Add finely chopped cilantro or ginger to the mixture for extra freshness and depth of flavor.
For a milder dip, reduce the amount of sriracha or replace it with a sweet chili sauce.
Try baking the tuna cakes at 375°F (190°C) for 12-15 minutes as a healthier alternative to frying.

Storage

Store leftover tuna cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, or warm briefly in the oven. The spicy mayo can be stored separately in the fridge for up to a week.

How to Serve

A white plate holds seven golden brown patties with a crispy texture, each topped with small green chopped scallions. The center patty is decorated with a dollop of light orange creamy sauce, sprinkled with sesame seeds and more scallions. The patties have a slightly rough surface showing bits of cooked ingredients inside. The background is a white marbled texture, adding a clean and bright feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned?

Yes, but be sure to cook the fresh tuna first and flake it before mixing. Canned tuna offers convenience and consistent texture, making this recipe quick and easy.

What can I use instead of mayonnaise?

You can substitute mayonnaise with Greek yogurt for a lighter option, though the flavor and creaminess will be slightly different.