If you’ve been craving something that delivers a burst of bold flavors with a satisfying crunch, look no further than this Asian-Style Tuna Cakes with Spicy Mayo Recipe. These golden, crispy patties are crafted from simple pantry staples like canned tuna, vibrant green onions, and savory soy sauce, all elevated by a creamy and spicy sriracha mayo topping. Whether you’re serving these as a delightful appetizer or a speedy weeknight dinner, they promise a deliciously balanced bite that’s both comforting and exciting. Let me walk you through how this easy recipe comes together so you can add a new favorite to your meal rotation.

Asian-Style Tuna Cakes with Spicy Mayo Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is essential for layering the perfect taste and texture, from the flaky tuna to the luscious spicy mayo. The ingredients work in harmony to create crunchy, flavorful cakes with that irresistible hint of umami.

Flaked white tuna: The key protein that gives these cakes their meaty texture and mild flavor, perfect for soaking up the seasonings.
Green onions (whites and greens separated): Whites add a gentle oniony depth inside the cakes, while the greens brighten up each bite as a garnish.
Egg: Acts as a binder to help the tuna mixture hold together firmly.
Soy sauce: Injects a savory umami punch that enhances every mouthful.
Arrowroot powder (or all-purpose flour): Adds extra binding power and keeps the cakes tender, not dense.
Mayonnaise: Brings moisture and richness, both inside the cakes and in the spicy mayo topping.
Minced garlic: Offers a delightful aromatic kick that wakes up the flavors.
Salt and black pepper: Simple seasonings that balance and enhance the other ingredients.
Breadcrumbs (panko or gluten-free): Create the perfect crispy exterior when fried to golden perfection.
Avocado oil and sesame oil: A flavorful frying combo that crisps the cakes while adding subtle nutty notes.
Sriracha sauce: The star of the spicy mayo, blending creamy heat with a tangy punch.
Lime juice: Lends brightness and acidity to balance the richness of the mayo.

How to Make Asian-Style Tuna Cakes with Spicy Mayo Recipe

Step 1: Prep the Ingredients

Start by finely chopping the green onions, making sure to keep the white and green parts separate; the whites infuse the cakes with flavor, while the greens will be used as a fresh, crunchy garnish. Ready your breadcrumbs by pouring them into a shallow dish, which makes coating the cakes a breeze.

Step 2: Make the Spicy Mayo

In a small bowl, whisk together mayonnaise, fresh lime juice, sriracha, salt, and pepper. This creamy, zesty topping will bring the perfect spicy contrast to the crispy tuna cakes. Pop it into the fridge to chill and let the flavors meld while you move on to the main event.

Step 3: Mix the Tuna Cakes

In a spacious bowl, combine drained tuna, the white parts of the green onions, egg, soy sauce, arrowroot powder (or flour), mayonnaise, garlic, salt, and black pepper. Stir everything gently until the mixture is uniform and sticky enough to hold its shape, ensuring your cakes come out beautifully formed and tender.

Step 4: Form and Coat the Cakes

Shape the tuna mixture into round patties about two inches wide. Next, lightly dredge each patty in the breadcrumbs, pressing the crumbs on gently so they adhere well. This step is crucial for that crave-worthy, crunchy exterior.

Step 5: Cook the Cakes

Heat a nonstick skillet over medium heat, adding a mix of avocado and sesame oils to bring in flavor and a golden sear. Fry the tuna cakes for around two minutes per side, until they’re crispy and golden brown. Be sure to cook them in batches to avoid overcrowding, which keeps their texture just right.

Step 6: Serve

Transfer your golden tuna cakes onto a warm serving platter. Drizzle generously with the chilled spicy mayo and sprinkle chopped green onion tops on top, along with some optional toasted sesame seeds for an extra touch of elegance and crunch. The result is a dazzling platter that’s sure to impress!

How to Serve Asian-Style Tuna Cakes with Spicy Mayo Recipe

Garnishes

The bright green onion tops add a fresh bite that complements the rich tuna perfectly. Toasted sesame seeds bring texture and a subtle nuttiness that elevates each mouthful. A wedge of lime on the side adds a zingy pop when squeezed over.

Side Dishes

These tuna cakes pair wonderfully with a simple Asian slaw, crunchy cucumber salad, or even steamed jasmine rice to round out the meal. Light vegetable stir-fries or edamame beans are also excellent companions for a fresh, balanced plate.

Creative Ways to Present

For a festive touch, serve these tuna cakes as sliders with crisp lettuce and extra spicy mayo on mini buns. Alternatively, plate each cake atop a bed of avocado mash or crisp greens for a colorful appetizer that wows everyone at your table.

Make Ahead and Storage

Storing Leftovers

Leftover tuna cakes can be refrigerated in an airtight container for up to three days. Keeping the spicy mayo separate until serving helps maintain the cakes’ crunch, ensuring they stay fresh and flavorful.

Freezing

If you want to enjoy these delicious cakes later, freeze them on a baking sheet in a single layer first. Once solid, transfer to a freezer-safe bag and keep for up to two months. This way, you can have homemade Asian-Style Tuna Cakes with Spicy Mayo Recipe ready anytime.

Reheating

Reheat frozen or refrigerated tuna cakes in a toaster oven or skillet to recapture the crispy exterior. Avoid microwaving if possible, as it can make the texture soggy. A quick pan-fry in a bit of oil works beautifully to revive their golden crunch.

FAQs

Can I use fresh tuna instead of canned tuna?

Absolutely! Fresh tuna can be used if you finely chop or pulse it in a food processor. Just keep in mind it may change the texture a bit and might require a quick sear before forming into cakes.

What if I don’t have arrowroot powder?

All-purpose flour works perfectly as a substitute for arrowroot powder to bind the cakes. You can also experiment with cornstarch for a similar effect.

Is there a vegetarian alternative for this recipe?

While the recipe centers on tuna, you could swap it with mashed chickpeas or cooked, mashed tofu for a delicious vegetarian take, just adjust seasonings and cooking time accordingly.

How spicy is the mayo sauce?

The spicy mayo has a moderate heat level thanks to the sriracha. You can adjust the amount to suit your taste, adding less for mild or more for a fiery kick.

Can I bake the tuna cakes instead of frying?

Yes! Baking at 375°F (190°C) for 15–20 minutes, flipping halfway through, yields a healthier version with a crispy finish, though frying offers a more classic texture and char.

Final Thoughts

Once you try this Asian-Style Tuna Cakes with Spicy Mayo Recipe, it’s easy to see why it becomes a favorite so quickly. It’s a simple yet flavor-packed dish that feels special but comes together without fuss. Whether for a casual meal or impressing guests, these tuna cakes offer that perfect crunch, spice, and umami dance in every bite. So go ahead, give them a try—I promise your taste buds will thank you!

Asian-Style Tuna Cakes with Spicy Mayo Recipe