Asian Tuna Cakes with Spicy Mayo (Printable)

Crispy pan-fried tuna patties with ginger, cilantro, and sesame oil, served alongside tangy spicy mayo dipping sauce.

# What You 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, thinly sliced
06 - 1 tablespoon fresh cilantro, chopped
07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil
09 - 1 teaspoon fresh ginger, grated
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 small red chili, finely minced (optional)
13 - 2 tablespoons neutral oil (sunflower or canola) for pan-frying

→ Spicy Mayo

14 - 1/3 cup mayonnaise
15 - 1 to 2 tablespoons Sriracha or preferred hot sauce, adjusted to taste
16 - 1 teaspoon fresh lemon or lime juice
17 - 1/2 teaspoon soy sauce

# How-To:

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. Fold together until evenly incorporated and the mixture binds firmly.
02 - Divide the mixture into 8 equal portions. With lightly moistened hands, shape each portion into a compact patty approximately 2.5 inches in diameter.
03 - Heat the neutral oil in a nonstick skillet over medium heat. Working in batches to avoid crowding, fry the tuna cakes for 3 to 4 minutes per side until deeply golden brown and cooked through. Transfer to a plate lined with paper towels to drain briefly.
04 - In a small bowl, whisk together the mayonnaise, Sriracha, citrus juice, and soy sauce until smooth and well blended. Adjust the heat level to preference.
05 - Arrange the hot tuna cakes on a platter and serve alongside the spicy mayo for dipping. Pair with a crisp Asian slaw or steamed rice if desired.

# Expert Advice:

01 -
  • They go from can to plate in about half an hour, which makes them perfect for nights when you want something homemade but barely feel like cooking.
  • 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.
  • Canned tuna transforms into something that does not taste remotely like canned tuna, and that alone feels like kitchen magic.
02 -
  • If your mixture feels too wet to hold its shape, sprinkle in another tablespoon of panko and let it sit for two minutes to absorb moisture.
  • Do not rush the flip, the cakes need a full three minutes to develop a crust that will hold them together when you turn them.
  • Drain the tuna as thoroughly as possible because excess liquid is the number one reason these fall apart.
03 -
  • Let the shaped patties rest in the fridge for ten minutes before frying, it firms them up and prevents spreading in the pan.
  • Use a thin spatula and flip with confidence, a hesitant flip is what breaks cakes apart more than anything else.

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