Asian-style Tuna Cakes with Spicy Mayo
These Asian-Style Tuna Cakes are a high-protein, gluten-free recipe made with canned tuna, umami Asian-inspired seasonings, and topped with a creamy spicy mayo, fresh green onions and black sesame seeds. Crispy on the outside and tender inside, these easy tuna patties are perfect for a quick weeknight dinner, healthy lunch, or a crowd-pleasing appetizer.
Why You’ll Love Asian-style Tuna Cakes with Spicy Mayo
- Quick and easy: These tuna cakes come together with only a few simple ingredients and are ready in just a few minutes.
- High-protein: 1 can of tuna packs about 26 grams of protein! So, you can happily enjoy them while also checking that box for protein intake at the same time.
- Crispy on the outside: Gluten-free panko gives the tuna patties a golden, crunchy coating when pan-fried.
- Full of flavour: Green onions, garlic, soy seasoning and sesame oil give the tuna cakes a savoury Asian-inspired flavour.
- Easy to make gluten-free: Using gluten-free panko crumbs and arrowroot powder, along with coconut aminos they’re completely gluten-free!
- Served with spicy mayo: Creamy sriracha-lime mayo adds a little heat and acidity that pairs perfectly with the savoury tuna cakes.
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’re a quick way to turn canned tuna into delicious, crispy patties. Made with green onions, garlic, soy seasoning and gluten-free panko, the tuna cakes are pan-fried until crisp on the outside while staying tender and savoury on the inside.
They’re served with a homemade sriracha lime mayo, fresh green onions and black sesame seeds for texture and contrast. They make a quick and easy high-protein lunch, or, enjoy them for dinner with a crisp green salad and a side of rice. They also make a great appetizer or party snack. They’re always a hit! 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! And if you like this recipe, you might also like my Air-fryer Cod Cakes with Tartar Sauce!
Recipe Notes & Substitutions for Asian Tuna Cakes
- Canned Tuna – Using canned tuna makes this recipe super easy. Try to find wild tuna if you can!
- Mayonnaise – I recommend using real mayonnaise for both the tuna cakes and spicy mayo. I like avocado oil mayonnaise.
- Arrowroot powder – You can also use tapioca flour or regular wheat flour if you’re not gluten-free.
- Soy seasoning – Tamari, coconut aminos, or soy sauce will work. I like coconut aminos because it’s gluten-free and soy free.
- 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 – You can find this at most grocery stores in the international aisle.
- Sesame seeds – You can use white or black sesame seeds. I like the contrast of the black sesame seeds.
How to Make Asian Tuna Patties
1. Chop the green onions and make the spicy mayo,
Wash and finely chop the green onions, separating the whites from the greens. Make the spicy mayo: in a small bowl, whisk together the mayonnaise, lime juice, sriracha and salt and pepper. Set aside.
Step 2: Mix the tuna.
Add the tuna to a small mixing bowl along with the whites of the green onions, egg, soy seasoning, arrowroot, mayonnaise and salt and pepper. Mix well until completely combined.
Step 3: Make the tuna cakes.
Add the breadcrumbs to a small bowl and then, using a small cookie scoop, drop a scoop of tuna mixture directly into the bowl with the crumbs. Coat the tuna and form into a small patty, using more crumbs if needed. Repeat with the remaining tuna mixture.
Step 4: Pan-fry the tuna cakes.
Heat a stainless steel skillet over medium heat and add a drizzle of olive oil and sesame oil. Fry the tuna cakes for 3 minutes on each side or until golden brown. You may need to do this in two batches.
Step 5: Plate and serve!
Transfer the fried tuna cakes to a plate and serve warm with a drizzle of spicy mayo, remaining green onions and black sesame seeds.
Tips for Making Tuna Asian-style Tuna Cakes
- Drain the tuna – The tuna should be well drained before mixing. Excess liquid can make the mixture too wet and make the cakes more difficult to shape.
- The mixture will be wet – The tuna mixture will be soft before it is coated in breadcrumbs. Use more breadcrumbs if you need. After, let them sit on a plate or cutting board and they will firm up in a couple of minutes, making frying easier.
- Make small tuna cakes – Keeping the cakes around 2 inches in diameter makes them easier to flip and helps them hold together while cooking.
- Cook over medium heat – Medium heat gives the panko time to turn golden and crispy without burning before the tuna cakes are cooked through.
- Be gentle when flipping – Let the first side cook until golden before flipping. A thin spatula works well for carefully turning the cakes without breaking them.
FAQ
Yes. To keep these tuna cakes gluten-free, use gluten-free panko breadcrumbs and arrowroot powder. For the soy seasoning, choose tamari or coconut aminos instead of regular soy sauce if your soy sauce is not certified gluten-free.
Enjoy Asian-style tuna cakes as-is for a light lunch or appetizer. Or, make it a meal and serve alongside a crisp green salad and some basmati rice or sautéed vegetables like bok choy or broccoli.
Yes. You can prepare the tuna mixture ahead of time and keep it covered in the refrigerator until you’re ready to form and cook the cakes. If you want to make them from start to finish ahead of time, they reheat great in the oven. To reheat later, set your oven to 350F and warm for 10 minutes or until crispy and warm to the touch on the outside.
Store cooked tuna cakes in an airtight container in the refrigerator for up to 4 days.
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. Whisk all of the spicy mayo ingredients together in another small bowl and set aside.
- Add the crumbs to a 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.
- Using a small cookie scoop, scoop a ball of tuna directly into the bowl with the crumbs. Sprinkle more crumbs on top and then gently form into a small round patty, using more crumbs if needed. The mixture will be wet.
- Fry them for 3 minutes on each side or until golden brown on the outside. Don't crowd them too much. You may need to cook them in two batches.
- Transfer the tuna cakes to a plate and drizzle with spicy mayo. Top with sesame seeds and green onions and enjoy warm!