Name: Savory Asian Tuna Cakes with Spicy Mayo: Quick & Gluten-Free
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 can High-quality tuna (drained); 3 Green onions (chopped); 1 Egg; 2 tablespoons Soy sauce (gluten-free if needed); 2 tablespoons Arrowroot powder (or cornstarch); 4 tablespoons Mayonnaise; 2 cloves Minced garlic (fresh is best); 1 tablespoon Avocado oil (for cooking); 1 tablespoon Sesame oil (for cooking); 1 tablespoon Sriracha sauce (adjust to taste); 1 tablespoon Lime juice (for mayo); 2 tablespoons Remaining mayonnaise (reserved from the cakes); 1 tablespoon Sriracha (adjust to taste); 1 tablespoon Lime juice

As I stood in my kitchen, a delightful thought struck me—what if I could transform a can of tuna into something extraordinary? That’s when I stumbled upon the magic of Asian Tuna Cakes with Spicy Mayo. These quick, gluten-free gems offer a perfect balance of crispiness and flavor, making them an effortless choice for busy weeknights or casual dinner parties. In just 25 minutes, you’ll have tender, savory cakes that are fully adaptable to your taste preferences. Plus, they’re a fantastic way to sneak in protein without the fuss of traditional cooking! Curious how to whip up these delicious morsels and elevate your dinner routine? Let’s dive into the recipe!

Why Are These Tuna Cakes So Special?

Quick and Easy: These Asian Tuna Cakes require just 25 minutes from stove to table, making them a fantastic go-to for busy weeknights or impromptu gatherings.

Without Compromise: Packed with high protein content, they’re a nutritious and guilt-free treat, ensuring you don’t sacrifice health for convenience.

Versatile Flavor Options: Customize the flavor by adding unique ingredients like chopped cilantro or bell peppers to suit your taste.

Perfect Crispy Texture: Achieve a delightful crunch on the outside while keeping the inside moist and tender, reminiscent of crab cakes but with an Asian twist.

Don’t forget, these cakes pair beautifully with a side salad or steamed veggies, and if you’re looking for more delicious ideas, try out our Spicy Salmon Sushi or Sweet Caramelized Pork for a complete meal!

Asian Tuna Cakes Ingredients

For the Cakes
• Tuna – High-quality tuna provides the rich protein base for these flavorful cakes.
• Green Onions – Adds fresh flavor and a delightful crunch; both green and white parts are perfect.
• Egg – Binds the ingredients for a cohesive texture; consider a flax egg for a vegan alternative.
• Soy Sauce – Infuses savory depth; remember to use gluten-free soy sauce for a gluten-free dish.
• Arrowroot Powder – Acts as a thickener; cornstarch is a good substitute if needed.
• Mayonnaise – Adds creaminess to the cakes and is a key component of the spicy mayo.
• Minced Garlic – Offers aromatic flavor; opt for fresh garlic for the best taste.
• Avocado Oil & Sesame Oil – Provides moisture and flavor; any neutral oil can be used if preferred.
• Sriracha Sauce – Delivers a spicy kick in the mayo; adjust according to your spice tolerance.
• Lime Juice – Brightens the mayo with a touch of acidity for a well-rounded flavor.

For the Spicy Mayo
• Remaining Mayonnaise – Essential for the creamy texture in the spicy mayo; don’t mix it all into the cakes!
• Sriracha – Key ingredient for flavor and heat; balance the heat to fit your palate.
• Lime Juice – Enhances the mayo’s freshness and zestiness; can be adjusted based on preference.

These Asian Tuna Cakes with Spicy Mayo are not only quick and easy to make but also a truly delightful option to shake up your dinner routine! Enjoy your cooking adventure!

Step‑by‑Step Instructions for Asian Tuna Cakes with Spicy Mayo

Step 1: Prepare the Tuna Mixture
In a large mixing bowl, combine the drained tuna, chopped green onions (both green and white parts), egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, salt, and pepper. Stir thoroughly to ensure all ingredients are evenly integrated. The mixture should be cohesive yet slightly chunky, creating the foundation for your tasty Asian Tuna Cakes.

Step 2: Shape the Patties
Once the mixture is well combined, use your hands to shape it into approximately 2-inch patties. Make sure they are not too thick, as this will help them cook evenly and achieve that desirable crispy exterior. Place the shaped patties on a plate, ready for cooking.

Step 3: Heat the Cooking Oils
In a nonstick skillet, heat a drizzle of avocado oil and sesame oil over medium heat. Allow the oils to become hot but not smoking; this typically takes about 1-2 minutes. When the oil shimmers, it’s time to add the tuna patties to the skillet for a perfect sauté.

Step 4: Cook the Patties
Carefully place the patties in the hot skillet, making sure not to overcrowd the pan. Fry the Asian Tuna Cakes for about 2 minutes on one side until golden brown and crispy. Gently flip each patty and continue cooking for an additional 2 minutes, achieving the perfect coloration and delicious texture.

Step 5: Prepare the Spicy Mayo
While the patties are cooking, whisk together the remaining mayonnaise, lime juice, sriracha, and a pinch of salt and pepper in a small bowl. Mix until smooth and well combined, creating a creamy, zesty condiment that complements the savory notes of the Asian Tuna Cakes beautifully.

Step 6: Serve and Enjoy
Once the tuna cakes are golden brown and cooked through, remove them from the skillet and place them on a serving platter. Drizzle the spicy mayo on top or serve it on the side for dipping. These Asian Tuna Cakes with Spicy Mayo are ready to be savored either on their own or alongside a fresh salad!

Asian Tuna Cakes with Spicy Mayo Variations

Feel free to get creative with these Asian Tuna Cakes to match your taste buds and dietary needs!

Vegetable Boost: Add grated carrots or zucchini to the tuna mixture for extra moisture and nutrition. They perfectly blend in while enhancing the flavor!
Spicy Kick: Increase the heat by integrating chopped jalapeños or even a dash of hot chili oil into the tuna mixture. This will ramp up the spice quotient and keep your taste buds tingling!
Herb-Infused: Add a handful of fresh cilantro or basil for a burst of freshness and unique flavor. These herbs can truly elevate the dish to new culinary heights!
Egg-Free Option: Swap in a flax egg for a vegan alternative that’ll still hold the mixture together beautifully. Simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes!
Quinoa Blend: Add cooked quinoa to the mixture for a heartier texture and an extra protein boost. It turns your tuna cakes from simple to packed with goodness!
Asian Twist: Incorporate ginger or sesame seeds into your mixture. These add authentic Asian flair, enhancing flavor with a unique aroma that’s hard to resist.
Zesty Mayo Variations: Try swapping lime juice with lemon juice or adding a touch of honey or yogurt into the spicy mayo for a creamy twist.
Gluten-Free: Ensure all your sauces and thickeners are gluten-free by using certified gluten-free soy sauce, and consider almond flour as an alternative binder if needed.

These variations can turn your basic tuna cakes into a flavorful journey. If you’re looking for extra meal ideas to complement them, don’t miss our Chicken Aji Verde or Spicy Jalapeno Popper recipes. Happy cooking!

Storage Tips for Asian Tuna Cakes

Fridge: Store leftover Asian Tuna Cakes in an airtight container for up to 3 days. Make sure they are completely cooled before sealing to prevent moisture buildup.

Freezer: For longer storage, freeze the cooked tuna cakes in a single layer on a baking sheet. Once frozen, transfer them to an airtight freezer bag, where they will keep for up to 2 months.

Reheating: Reheat thawed cakes in the oven at 350°F (175°C) for about 10-15 minutes, or in a skillet over medium heat until warmed through. This keeps the cakes crispy and delicious!

Serving Ideas: When ready to enjoy, serve your reheated Asian Tuna Cakes with the spicy mayo, and consider pairing them with fresh salad or steamed vegetables for a complete meal.

Make Ahead Options

These Asian Tuna Cakes with Spicy Mayo are perfect for meal prep enthusiasts! You can prepare the tuna mixture up to 24 hours in advance, allowing the flavors to meld beautifully (simply refrigerate in an airtight container). Additionally, you can shape the patties and keep them in the refrigerator for up to 3 days. Just be sure to separate them with parchment paper to maintain their shape and prevent sticking. When ready to serve, simply heat a nonstick pan over medium heat, add a drizzle of oil, and fry the patties for about 2 minutes on each side until golden brown. This way, you’ll enjoy homemade, flavorful tuna cakes with minimal effort on busy weeknights!

What to Serve with Asian Tuna Cakes with Spicy Mayo

Elevate your dining experience with delightful side options that complement the bold flavors of these savory cakes.

Crispy Asian Slaw: A crunchy slaw made with cabbage, carrots, and a touch of sesame dressing adds a refreshing contrast to the cakes. The bright flavors will awaken your taste buds!
Quinoa Salad: Lightly herbed quinoa salad provides a nutty texture and a healthy base, perfect for soaking up the zesty spicy mayo. It’s a hearty option that keeps the meal gluten-free.
Steamed Broccoli: Freshly steamed broccoli offers a vibrant green element, plus it’s packed with nutrients. A sprinkle of lemon juice brings out its natural flavors, making it a healthy partner for the tuna cakes.
Sweet Potato Fries: Crispy sweet potato fries deliver the perfect balance of sweetness and crunch, enhancing the savory profile of the cakes. Dip them in the spicy mayo for a deliciously cohesive bite.
Japanese Pickles: A mix of tangy pickled vegetables adds an exciting sour note that cuts through the richness of the tuna cakes. These crunchy treats will keep your palate entertained!
Mango Lassi: For a drink, whip up a refreshing mango lassi. The creamy yogurt and fruit contrast beautifully with the spicy and savory elements of the meal while providing a cool respite.

These pairings offer a variety of tastes and textures to create a memorable meal experience!

Expert Tips for Asian Tuna Cakes

Quality Tuna Matters: Choose high-quality, sustainably sourced tuna to enhance flavor. Don’t settle for watery tuna; it will affect the cake’s taste.
Don’t Skip the Mayo: Reserve some mayonnaise for the spicy mayo instead of mixing it all into the cakes. This adds creaminess to every bite.
Adjust the Spice: Use sriracha according to your spice tolerance—start with a little and add more for extra heat in your spicy mayo.
Perfect Patty Thickness: Aim for 2-inch patties; if they’re too thick, they won’t cook evenly. The right thickness ensures a crisp exterior and tender interior.
Avoid Sticking: Always use a non-stick or well-greased pan to prevent the Asian Tuna Cakes from sticking. A hot pan is important for that lovely golden color!
Custom Flavor Add-ins: Feel free to personalize by incorporating chopped herbs or vegetables. Adding cilantro or bell peppers can elevate the taste even further!

Asian Tuna Cakes with Spicy Mayo Recipe FAQs

How should I select the best tuna for this recipe?
Absolutely! I recommend using high-quality, sustainably sourced tuna packed in water or oil for the best flavor and moisture. Look for brands that are transparent about their sourcing practices, and choose tuna that appears light pink without dark spots or excessive liquid.

How long can I store leftovers of the Asian Tuna Cakes?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Ensure they are completely cooled before sealing to avoid moisture buildup, which can make them soggy. Simply reheat in the oven at 350°F (175°C) for crispy results or in a skillet over medium heat.

Can I freeze the Asian Tuna Cakes?
Very! To freeze, first cool the cooked tuna cakes completely. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer the cakes to an airtight freezer bag. They will keep well for up to 2 months. To reheat, thaw them overnight in the fridge and warm them in the oven or a skillet.

What if my tuna cake mixture is too wet?
If your mixture feels too wet and isn’t holding together, don’t worry! Gradually add more arrowroot powder or cornstarch, one tablespoon at a time, mixing until the desired consistency is achieved. You can also let the mixture sit for 10 minutes; it may firm up as some moisture evaporates.

Are there any dietary considerations for this recipe?
Of course! This recipe is adaptable for various dietary preferences. For a gluten-free version, ensure you use gluten-free soy sauce and arrowroot powder. If you’re vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan mayo. Always check that your sriracha is vegan too.

How can I customize the flavor of these tuna cakes?
The more the merrier! You can personalize the flavor by mixing in fresh herbs like cilantro, diced bell peppers, or even a bit of grated ginger for an extra zing. Explore different spices or sauces that suit your taste; these cakes are incredibly versatile!