Asian Tuna Cakes Spicy Mayo (Printable Format)

Crispy pan-fried tuna patties with Asian herbs and creamy spicy mayo for dipping

# 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, finely sliced
06 - 1 tablespoon fresh cilantro, chopped
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1 teaspoon fresh ginger, grated
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 fresh lemon or lime juice
17 - 1/2 teaspoon soy sauce

# How-To Steps:

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 red 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 in diameter, pressing firmly to ensure they hold their shape during cooking.
03 - Heat the neutral oil in a nonstick skillet over medium heat until the oil shimmers slightly, indicating it is ready for frying.
04 - Cook the tuna cakes in batches, being careful not to overcrowd the pan. Fry for 3 to 4 minutes per side until golden brown and heated through. Transfer to a plate lined with paper towels to drain excess oil.
05 - While the cakes rest, whisk together the mayonnaise, Sriracha, citrus juice, and soy sauce in a small bowl until smooth and well blended. Adjust the amount of hot sauce to reach your preferred spice level.
06 - Serve the tuna cakes hot alongside the spicy mayo for dipping. These pair well with a crisp Asian slaw, steamed rice, or can be served as sliders on small buns.

# Expert Suggestions:

01 -
  • The patties crisp up beautifully in a regular skillet with no deep frying required.
  • That spicy mayo becomes your new condiment obsession and you will start putting it on everything.
  • Canned tuna transforms into something that tastes like you ordered it at a restaurant.
02 -
  • Drain the tuna as thoroughly as you possibly can because excess moisture is the number one reason the patties fall apart in the pan.
  • If the mixture feels too wet to shape, stir in another tablespoon of panko and let it sit for two minutes.
  • Do not flip the cakes too early or they will break apart, so wait until the first side is deeply golden before turning.
03 -
  • Let the shaped patties rest in the fridge for ten minutes before frying because chilled patties hold their shape dramatically better in the hot oil.
  • Press the patties firmly when shaping them so there are no loose cracks along the edges where they might split during cooking.

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