Asian Tuna Cakes with Spicy Mayo (Printable Version)
Crispy tuna patties with Asian aromatics and creamy spicy mayo for dipping.
# What You'll Need:
→ Tuna Cakes
01 - 2 cans (5 oz each) solid tuna in water, drained
02 - 2 large eggs
03 - 1/3 cup panko breadcrumbs
04 - 2 tablespoons mayonnaise
05 - 2 tablespoons green onions, finely sliced
06 - 1 tablespoon fresh cilantro, chopped
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1 teaspoon grated fresh ginger
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon ground black pepper
12 - 1/2 small red chili, finely chopped (optional)
13 - 2 tablespoons neutral oil (sunflower or canola) for frying
→ Spicy Mayo
14 - 1/3 cup mayonnaise
15 - 1 to 2 tablespoons Sriracha or other hot sauce, adjusted to taste
16 - 1 teaspoon lemon or lime juice
17 - 1/2 teaspoon soy sauce
# How To Make It:
01 - In a large mixing bowl, combine the drained tuna, eggs, panko breadcrumbs, mayonnaise, green onions, cilantro, soy sauce, sesame oil, grated ginger, minced garlic, black pepper, and chopped chili. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
02 - Divide the mixture into 8 equal portions. Shape each portion into a patty approximately 2.5 inches wide and about 3/4 inch thick. Place formed patties on a plate or tray.
03 - Heat the neutral oil in a nonstick skillet over medium heat. Working in batches to avoid overcrowding, fry the tuna cakes for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain briefly.
04 - In a small bowl, whisk together the mayonnaise, Sriracha, lemon or lime juice, and soy sauce until smooth and well combined. Adjust the amount of hot sauce to reach your preferred spice level.
05 - Serve the tuna cakes hot alongside the spicy mayo for dipping. Pair with a crisp Asian slaw, steamed rice, or serve as sliders in small buns.
# Expert Suggestions:
01 -
- These come together with pantry staples in under 35 minutes from start to finish.
- The spicy mayo is the kind of condiment you will start putting on everything once you taste it.
- They crisp up beautifully in a regular skillet with no deep frying required.
02 -
- Squeeze every possible drop of liquid from the tuna before mixing or the cakes will fall apart in the pan.
- Letting the shaped patties rest in the refrigerator for ten minutes firms them up and makes flipping dramatically easier.
03 -
- If the mixture feels too wet to hold its shape, add another tablespoon of panko and let it sit for two minutes before reshaping.
- The secret to an even golden crust is resisting the urge to move the cakes around while they cook, so let the pan do its work.