If you are craving a dish that perfectly balances fresh flavors with a satisfying crunch, look no further than the Irresistibly Good Asian Tuna Cakes with Spicy Mayo Delight Recipe. This recipe takes humble canned tuna and transforms it into crispy, golden cakes bursting with vibrant herbs, a hint of zesty heat, and the wonderful crunch of panko breadcrumbs. Paired with a luscious, creamy spicy mayo that adds just the right amount of kick, these tuna cakes are a guaranteed crowd-pleaser that you’ll want to whip up again and again.
Ingredients You’ll Need
This recipe shines because it uses simple, essential ingredients that each contribute something unique to the final dish. From the flaky texture of solid white albacore tuna to the fresh brightness of cilantro and chives, every component is purposeful and easy to find.
- 15 ounces Solid White Albacore Tuna: The foundation of the cakes, providing a meaty, flaky texture and mild flavor that soaks up the seasonings beautifully.
- 2 Large Eggs: The binding agent that holds the cakes together without overpowering the delicate taste.
- 0.25 cup Chopped Fresh Cilantro: Adds a burst of refreshing herbaceous brightness; parsley can be used if preferred.
- 0.25 cup Chopped Fresh Chives: Offers a mild onion flavor along with a pop of green color; reserve some for garnish.
- 0.25 cup Diced Red Bell Pepper: Brings a sweet crunch and vibrant color to the cakes; any bell pepper color works well.
- 0.67 cup Panko Breadcrumbs: Essential for that irresistible crispy crust; regular breadcrumbs can be swapped in, though panko provides the best crunch.
- 2 tablespoons Mayonnaise: Adds creaminess to the mix, making the cakes moist and luscious; vegan mayo works for a dairy-free version.
- 1 tablespoon Lemon Juice: Injects bright acidity, balancing the richness with a citrusy zing; lime juice is a great alternative.
- 1–2 tablespoons Canned Diced Green Chiles: Provides a mild heat and smoky note; omit if you prefer a gentler flavor.
- 0.5 teaspoon Coarse Salt: Enhances all the flavors in the cakes; adjust to taste.
- 0.25 teaspoon Black Pepper: Delivers subtle warmth to complement the herbs and spices.
- 0.25 cup Olive Oil: For frying, gives a golden, crisp finish while keeping the tuna cakes tender inside.
- 3 tablespoons Sriracha Sauce: The star of the spicy mayo, infusing a perfect balance of heat and tang.
- 1 clove Garlic (Minced): Adds a savory punch and aroma that elevates the mayo’s flavor.
How to Make Irresistibly Good Asian Tuna Cakes with Spicy Mayo Delight Recipe
Step 1: Combine the Ingredients
Start by thoroughly draining the canned tuna to avoid soggy cakes. In a large mixing bowl, add the tuna, eggs, chopped cilantro, chives, diced red bell pepper, and panko breadcrumbs. Mix in the mayonnaise, lemon juice, diced green chiles, salt, and black pepper. Use a fork or your hands to gently combine until everything is evenly incorporated without overworking the mixture—this helps keep a tender texture.
Step 2: Form the Tuna Cakes
With your hands, shape the mixture into 8 even patties, roughly ¾-inch thick. If the mixture feels too wet, sprinkle in a touch more panko breadcrumbs to help the cakes hold their shape. Setting them on a plate, refrigerate the patties for at least 10 minutes to firm up—this crucial step ensures they stay together while frying.
Step 3: Prepare the Spicy Mayo Delight
While the cakes chill, whisk together the mayonnaise, sriracha sauce, and minced garlic in a small bowl. Taste and adjust the heat by adding more sriracha if you like things fiery or more mayo to mellow the spice. This creamy sauce will serve as the perfect companion to your golden cakes.
Step 4: Fry the Tuna Cakes
Heat olive oil in a large non-stick skillet over medium heat. Place the tuna cakes carefully in the pan, making sure not to overcrowd them. Fry each side for about 3 to 4 minutes until golden brown and crisp. Once cooked, transfer them to a paper towel-lined plate to drain any excess oil.
How to Serve Irresistibly Good Asian Tuna Cakes with Spicy Mayo Delight Recipe
Garnishes
A sprinkle of fresh chopped chives or extra cilantro over the top adds a lovely burst of color and fresh herbal notes that brighten every bite. For a zesty twist, you can also add thinly sliced green onions or even a wedge of lemon on the side.
Side Dishes
These tuna cakes pair wonderfully with a crisp Asian cucumber salad or a light sesame slaw to complement the crunchy cakes with refreshing, tangy textures. Steamed jasmine rice or soba noodles also make excellent companions if you want a more substantial meal.
Creative Ways to Present
For a fun appetizer presentation, serve mini versions of the cakes on skewers with a drizzle of spicy mayo and a sprinkle of toasted sesame seeds. Alternatively, stack the cakes between lettuce leaves with a dollop of spicy mayo for Asian-inspired tuna lettuce wraps that are perfect for casual parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the tuna cakes in an airtight container in the fridge for up to 3 days. Keep the spicy mayo separate to maintain its fresh flavor and texture.
Freezing
You can freeze the uncooked tuna cakes by placing them on a baking sheet lined with parchment paper and freezing until solid, then transferring to a resealable freezer bag for up to 3 months. When ready to cook, thaw overnight in the refrigerator.
Reheating
To reheat, warm the tuna cakes in a skillet over medium heat until heated through and crisp again, about 3-4 minutes on each side. Avoid the microwave as it may make them soggy. Serve immediately with fresh spicy mayo.
FAQs
Can I use fresh tuna instead of canned tuna?
Absolutely! Fresh tuna can be cooked and flaked for these cakes, but remember to let it cool completely before mixing. Canned tuna offers a convenient, consistent texture and flavor that’s perfect for this easy recipe.
How can I make this recipe vegan?
To adapt the Irresistibly Good Asian Tuna Cakes with Spicy Mayo Delight Recipe for vegans, swap the tuna with mashed chickpeas or mashed firm tofu, use vegan mayonnaise, and skip the egg or use flax eggs as a binder.
What alternatives can I use if I don’t have panko breadcrumbs?
Regular breadcrumbs work fine, although they won’t provide quite the same light crunch. You could also try crushed rice crackers or cornflakes for an interesting twist.
Is there a way to reduce the spiciness?
Yes! Simply omit or reduce the green chiles in the tuna mixture and use less sriracha in the mayo. You can also substitute sriracha with a milder chili sauce or sweet chili sauce for a gentler kick.
Can I bake the tuna cakes instead of frying?
You can bake the cakes at 400°F (200°C) for about 15 minutes, flipping halfway through for even crispness. While baking is a healthier option, frying provides a crispier texture that is signature to this recipe.
Final Thoughts
I truly hope you give the Irresistibly Good Asian Tuna Cakes with Spicy Mayo Delight Recipe a try soon because it is the kind of dish that brings joy with every bite. Whether it’s a quick lunch, a fun appetizer, or a light dinner, these cakes offer a beautiful harmony of flavors and textures that feel both comforting and exciting. Plus, they come together quickly using ingredients you might already have on hand. So go ahead, dive in, and enjoy these delicious Asian-inspired tuna cakes with that addictive spicy mayo you will want to spread on everything!
Print
Irresistibly Good Asian Tuna Cakes with Spicy Mayo Delight Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 cakes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
These irresistibly good Asian Tuna Cakes combine flaky albacore tuna with fresh herbs, crunchy bell peppers, and a crispy panko breadcrumb coating, all pan-fried to golden perfection. Served with a spicy, creamy sriracha mayo, they make a perfect appetizer or light meal bursting with flavor and texture.
Ingredients
Tuna Cakes
- 15 ounces Solid White Albacore Tuna (Three 5-ounce cans, drained)
- 2 large Eggs
- 0.25 cup Chopped Fresh Cilantro (Parsley can be a substitute)
- 0.25 cup Chopped Fresh Chives (Extra for garnish)
- 0.25 cup Diced Red Bell Pepper (Any color of bell pepper can be used)
- 0.67 cup Panko Breadcrumbs (Regular breadcrumbs are an alternative)
- 2 tablespoons Mayonnaise
- 1 tablespoon Lemon Juice (Use lime juice as an alternative)
- 1–2 tablespoons Canned Diced Green Chiles (Omit for milder flavor)
- 0.5 teaspoon Coarse Salt
- 0.25 teaspoon Black Pepper
- 0.25 cup Olive Oil (For frying)
Spicy Mayo
- 3 tablespoons Sriracha Sauce
- 1 clove Garlic (Minced)
Instructions
- Prepare the Tuna Mixture: In a large bowl, combine the drained solid white albacore tuna, eggs, chopped cilantro, chopped chives, diced red bell pepper, panko breadcrumbs, mayonnaise, lemon juice, canned diced green chiles, coarse salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and hold together when shaped.
- Form the Tuna Cakes: Using your hands, shape the mixture into 8 evenly sized cakes, about 2-3 inches in diameter. Place the formed cakes on a plate or tray, and set aside while you prepare the spicy mayo.
- Make the Spicy Mayo: In a small bowl, combine the sriracha sauce with the minced garlic. Mix well until smooth and set aside for serving.
- Heat Olive Oil: Pour olive oil into a large skillet and heat over medium heat until shimmering but not smoking.
- Cook the Tuna Cakes: Carefully place the tuna cakes in the hot olive oil, ensuring you do not overcrowd the pan. Fry each side for about 6-7 minutes or until golden brown and crispy on the outside and heated through in the center. Use a spatula to gently flip halfway through cooking.
- Drain and Garnish: Remove the cooked tuna cakes from the skillet and place on a plate lined with paper towels to absorb excess oil. Garnish with additional chopped fresh chives if desired.
- Serve: Plate the tuna cakes and serve immediately with the prepared spicy mayo on the side for dipping. Enjoy warm as an appetizer, snack, or light meal.
Notes
- You can substitute parsley for cilantro if preferred.
- For a vegan or dairy-free version, use vegan mayonnaise and omit the eggs; bind with a vegan binder like flaxseed meal mixed with water.
- Adjust the amount of green chiles according to your preferred spice level or omit for a milder flavor.
- If you don’t have panko breadcrumbs, regular breadcrumbs can be used but will result in a slightly less crispy texture.
- Cook the tuna cakes over medium heat to ensure they cook through without burning.
