Asian-style Tuna Cakes with Spicy Mayo
What I love about Asian-style Tuna Cakes with Spicy Mayo
I’m completely obsessed with these Asian-style Tuna Cakes with Spicy Mayo! After my Salmon and Sweet Potato Cakes (Healthy & Gluten-Free), they’ve quickly become a new favourite of mine. They are perfect for a quick and easy lunch. Or enjoy them for dinner with a crisp green salad and maybe some rice. Better yet, they double as fantastic party food. If you’re hosting or bringing a dish to share, these are always a hit. Let’s be honest—if it’s fried, people love it!
The gluten-free tuna cakes are pan-fried until golden and crispy, then topped with sesame seeds and fresh green onions. Plus, they’re paired with a side of homemade spicy mayo, which you can’t have them without! The flavour combination is just unbeatable—crispy, creamy, and packed with umami.
And, if you have leftovers, these tuna cakes reheat beautifully in the oven, crisping right back up. You can also store them in the fridge for up to four days. My husband happily took them for lunch last week—he didn’t even hesitate to claim the extras! So, whether you’re enjoying lunch at home, prepping for a party or serving up appetizers, these tuna cakes deliver every time.
If you like this recipe, you might also like my Air-fryer Cod Cakes with Tartar Sauce!
What you will need to make Asian-style Tuna Cakes with Spicy Mayo
Here’s a list of ingredients that you will need:
- Canned Tuna – Tuna has a very mild flavour unlike salmon. Using canned tuna makes this recipe super easy. Try to find wild tuna if you can!
- Green onions – You will be using the entire green onion for this recipe. I finely chop the whites and add them into the tuna mixture. Then, I slice the green parts and set them aside for garnishing. They add so much flavour!
- Mayonnaise – I recommend using real mayonnaise for both the tuna cakes and spicy mayo. I like the avocado mayonnaise.
- Egg – You only need 1 egg for this recipe. It helps to bind everything together when cooking.
- Arrowroot powder – I also added a little arrowroot powder to help bind with the egg. You can also use tapioca flour or regular wheat flour instead if you prefer.
- Soy seasoning – I like to add a little tamari, coconut aminos, or soy sauce. This adds extra flavour to the tuna cakes. Any of these options work well. I love coconut aminos because it’s soy free.
- Garlic – Garlic adds flavour to the tuna cakes. I recommend using fresh garlic.
- Gluten-free Bread crumbs – The bread crumbs are what form that crispy golden crust on the tuna cakes. You can use whatever bread crumbs you have. Gluten-free or panko crumbs if you’re not gluten-free!
- Sriracha – Sriracha is the best hot sauce for this spicy mayo. The flavour pairs so well with everything else. You can buy this at most grocery stores in the international aisle.
- Lime – A little lime juice gives the spicy mayo extra flavour and adds acid.
- Sesame seeds – Sesame seeds are not only a garnish. They add another level of crunch, texture, and even nutrients! You can use white or black sesame seeds. I like the contrast of the black sesame seeds.
Asian-style Tuna Cakes with Spicy Mayo
Ingredients
For the tuna cakes:
- 2 (142g) cans wild flaked white tuna drained
- 2 green onions
- 1 egg
- 1 tablespoon coconut aminos or soy sauce
- 2 tablespoons arrowroot powder or regular flour
- 3 tablespoons avocado mayonnaise
- 2 cloves garlic minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/2 cup gluten-free panko crumbs
- avocado oil for frying
- sesame oil for frying
- black sesame seeds for garnishing
For the spicy mayo:
- 1/2 cup avocado mayonnaise
- 1/2 lime juiced
- 1 tablespoon sriracha hot sauce
- 1 pinch salt and pepper to taste
Instructions
- Wash and finely chop the green onions including the white parts. Separate the whites from the greens and set the greens aside.
- Add the crumbs to a small bowl and set aside.
- Whisk all of the spicy mayo ingredients together in another small bowl and set aside.
- In a small mixing bowl, add the tuna, the whites of the green onions, egg, soy seasoning, arrowroot powder, mayonnaise, garlic and salt and pepper. Mix with a fork until fully combined.
- Heat a nonstick pan over medium heat and add a drizzle of avocado oil and sesame oil to the pan.
- Form small cakes with the tuna mixture, about 2" in diameter and coat them in panko crumbs. The mixture will be wet. You should have about 8 tuna cakes.
- Fry them for 2 minutes on each side or until golden brown on the outside.
- Transfer the tuna cakes to a plate and drizzle with spicy mayo. Top with sesame seeds and green onions and enjoy!
