Asian-style Tuna Cakes with Spicy Mayo
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) that won’t sacrifice on flavour! They make great party food too, so try them out if you are hosting or attending a party. Everyone loves fried food with creamy dipping sauce! I know it’s not exactly similar, but if I have hankering for sushi, these would totally do it for me. The creamy tuna with sesame seeds, fresh green onions and spicy mayo is the perfect combination. It’s like the best part of sushi… the filling! It’s all of the filling and none of the rice. This recipe only uses very simple and few ingredients too which I love:
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 skipjack tuna in water. Drain it and you’re ready to go!
Green onions - A.K.A. scallions, whatever you call them - they are a very key ingredient in this recipe. I finely chop the whites and add them to the tuna mixture and then save the green parts for garnishing. They add so much yummy 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. Make sure you use REAL mayonnaise and not miracle whip or some other substitute.
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 use 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. There are many options for all diets. Coconut aminos is soy free but still adds good flavour.
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 makes a difference to me!
Panko crumbs - The panko crumbs are what makes the tuna cakes nice and crispy when they are pan fried. Panko crumbs are usually my preferred crumb because I like the texture and how crispy they get. You can use regular bread crumbs if you prefer.
Sriracha - Sriracha is the perfect hot sauce to add to the spicy mayo. The flavour pairs so well with everything else. You can buy this at most grocery stores.
Lime - Lime juice is typically the preferred citrus when it comes to Asian-inspired dishes. Also, acid is a very important element in cooking! The lime adds something very key to the sauce. If you have to, you can use lemon juice, but it won’t be what it’s intended to be.
Sesame seeds - The sesame seeds are one of my favourite garnishes for these tuna cakes. They absolutely make them! You can use white or black sesame seeds. I like the contrast that the black sesame seeds add. If you really like them, you could even mix them in with the bread crumbs and make sesame crusted tuna cakes. Yum!
These are so fun to make and eat! They also reheat well in the oven if you have leftovers. They will crisp up again. They can be stored in the fridge for up to 4 days. My husband loved taking these for his lunch last week. He did not hesitate to grab the leftovers! Whether it’s for Friday night friend’s hangout or Saturday lunch, these tuna cakes make a great snack. They will definitely be on repeat in our kitchen!
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!