Asian-style Tuna Cakes with Spicy Mayo
Asian-style Tuna Cakes with Spicy Mayo
What I love about Asian-style Tuna Cakes with Spicy Mayo
I’m in heaven! These tuna cakes are a new favourite of mine and they are the perfect, quick and easy thing to whip up for lunch (or dinner) and it won’t sacrifice on flavour! They make great party food too, so try them out if you are hosting or attending a party. If it’s fried, people love it! The tuna salad is panfried until golden brown and then garnished with sesame seeds and fresh green onions and served with spicy mayo on the side. It’s just the perfect combination and so tasty.
If you have leftovers, these tuna cakes reheat well in the oven; they will crisp up again. Or, they can be stored in the fridge for up to 4 days for best results. My husband loved taking these for his lunch last week. He did not hesitate to grab the leftovers! Whether it’s a Friday night hangout with friends or Saturday lunch, these tuna cakes make a great appetizer!
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, which I love. It’s not like salmon which has a stronger flavour. To make this recipe super easy, we are using canned tuna. I used unsalted wild skipjack tuna in water. I definitely recommend wild tuna if you can find it.
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 and then slice the green parts and set them aside for garnishing. They add so much flavour!
Mayonnaise - Mayonnaise is not only used for the “spicy mayo” but it is also added to the tuna mixture to make it creamy and delicious. It sort of acts as a binder as well. I recommend using real 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 for extra flavour in the tuna cakes. Any of these options work well. I love coconut aminos because it’s soy free.
Garlic - Garlic is a must, always! It adds a little zing to the tuna cakes as well as flavour. I recommend using fresh garlic. It’s worth it.
Panko crumbs - The panko crumbs are what form that crispy golden crust on the tuna cakes. I haven’t tried making them with regular bread crumbs but I’m thinking that would work just as well.
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 - Lime juice is typically the preferred citrus when it comes to Asian-inspired dishes. I love to add a little lime juice to the spicy mayo to wake it up and add extra flavour and a little acid.
Sesame seeds - The sesame seeds are one of my favourite garnishes for these tuna cakes. They add another level of crunch as well as texture and even nutrients! You can use white or black sesame seeds. I like the contrast of the black sesame seeds. If you really like them, you could even mix them in with the bread crumbs and make sesame crusted tuna cakes. Yum!
Asian-style Tuna Cakes with Spicy Mayo
Asian-style Tuna Cakes with Spicy Mayo
Ingredients
- 2 142g cans flaked white tuna, drained
- 2 green onions
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp arrowroot powder or regular flour
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1/2 cup panko crumbs
- avocado oil, for frying
- sesame oil, for frying
- 1/2 cup real mayonnaise
- juice from 1/2 lime
- 1 tbsp sriracha sauce
- 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 panko 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. You should have about 9 tuna cakes. Fry them for 2 minutes on each side or until golden and "cooked through".
- Transfer the tuna cakes to a plate and drizzle with spicy mayo. Top with sesame seeds and green onions and enjoy!