Name: Asian-Style Tuna Cakes with Spicy Mayo Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 cans tuna in water, drained (5 oz each); 1 large egg; ¼ cup breadcrumbs; 1 tablespoon soy sauce; 1 teaspoon ground ginger; Salt and black pepper, to taste; 1-2 tablespoons olive oil, for cooking (optional); 3 tablespoon mayonnaise (45 ml); 1 teaspoon sriracha sauce (5 ml), or to taste

Jump to Recipe· 3.9 from 24 reviews

If you’re craving something flavorful, crispy, and incredibly simple to whip up, you’re going to love this Asian-Style Tuna Cakes with Spicy Mayo Recipe. These little patties pack a punch with savory soy, fragrant ginger, and a delightful kick from the creamy, spicy mayo. Whether you’re making a quick lunch or impressing friends at a casual dinner, this recipe transforms humble canned tuna into an irresistible dish bursting with bold Asian-inspired flavors. Ready in just 20 minutes, it’s a perfect blend of light yet satisfying fare that anyone can master.

Ingredients You’ll Need

Six light brown round cookies with a rough, crumbly texture are placed in two rows on a small rectangular grey stone board with a handle on the right side. To the right of the board, there is a small white bowl containing a swirl of light yellow cream sitting in a pool of red-orange sauce. The background has a white marbled texture that adds a clean, elegant look to the setting. photo taken with an iphone --ar 4:5 --v 7

Keeping things straightforward is key here, and each ingredient plays a vital role in creating that perfect balance of taste, texture, and color in your tuna cakes. From the tender flakes of tuna to the zingy brightness of ground ginger, every component is essential.

2 cans tuna in water, drained: The star protein, offering a light and flaky base with plenty of healthy omega-3s.
1 large egg: Acts as a natural binder, holding everything together while adding a subtle richness.
¼ cup breadcrumbs: Adds the crunch and structure that keep your patties crispy on the outside.
1 tablespoon soy sauce: Gives a deep umami flavor and a touch of saltiness essential in Asian cooking.
1 teaspoon ground ginger: Injects a warm, zesty note that elevates the entire dish.
Salt and black pepper, to taste: Classic seasonings to perfectly round out your flavor profile.
1-2 tablespoons olive oil, for cooking: Helps achieve that gorgeous golden crust on your tuna cakes.
3 tablespoons mayonnaise: The creamy base for the spicy mayo, making it irresistibly smooth and rich.
1 teaspoon sriracha sauce: Adds a fiery kick to the mayo that complements the savory cakes wonderfully.

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

Step 1: Combine the Ingredients

Start by opening those cans of tuna and draining them well—this keeps your cakes from becoming soggy. In a large bowl, mix the tuna, egg, breadcrumbs, soy sauce, ground ginger, salt, and black pepper. Stir everything together until the mixture sticks firmly but remains moist. This is your flavor-packed foundation that will make your tuna cakes taste so memorable.

Step 2: Shape the Patties

Once your mixture is ready, gently form it into small patties—around 6 to 8 depending on how big you want them. Don’t worry about getting them perfectly round; rustic shapes only add to the charm and homemade feel. Just make sure each patty holds together well so it won’t fall apart in the pan.

Step 3: Cook Until Golden

Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat. Carefully add your tuna cakes and cook for about 3 to 4 minutes on each side, or until they develop a beautiful golden crust. The sizzle and aroma at this stage is downright irresistible and signals that dinner is almost ready!

Step 4: Make the Spicy Mayo

While your cakes are cooking, whisk together the mayonnaise and sriracha in a small bowl. Adjust the sriracha depending on how much heat you prefer. This spicy mayo is the creamy, zesty partner your fishcakes need to take every bite to the next level.

Step 5: Serve with Spicy Mayo

Drizzle the spicy mayo over the warm Asian-Style Tuna Cakes with Spicy Mayo Recipe right on the plate or serve it as a side dip. The contrast of the crispy cakes and the smooth, spicy sauce creates a flavor harmony you’ll want to savor again and again.

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

A close-up image of five round, brown patties with a golden crust, stacked slightly atop one another on a white plate with a speckled edge. The top patty has light orange sauce dripping down its side and small green onion slices and white sesame seeds sprinkled on top of several patties. The plate rests on a white marbled surface, and the focus is sharp on the patties’ texture and sauce with a soft background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a finishing touch, sprinkle finely chopped green onions or fresh cilantro over your tuna cakes. A squeeze of fresh lime juice adds a bright, citrusy note to cut through the rich flavors. Toasted sesame seeds sprinkled on top enhance the texture and add an authentic Asian flair that makes every bite pop.

Side Dishes

These tuna cakes pair wonderfully with a light cucumber salad dressed in rice vinegar, adding a refreshing crunch. Steamed jasmine rice or a bed of wilted bok choy also complement the dish beautifully, rounding out a balanced and satisfying meal.

Creative Ways to Present

Try serving your Asian-Style Tuna Cakes with Spicy Mayo Recipe as appetizers on a platter with toothpicks for easy snacking at parties. Or stack them up as sliders with pickled veggies and extra mayo on mini buns for a fun twist. The versatility of this recipe means you can get creative and tailor it perfectly to your occasion.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, simply place the tuna cakes in an airtight container and store them in the refrigerator. They’ll stay fresh for up to 2 days, ready for a quick reheat or to be enjoyed cold in a wrap or salad.

Freezing

These tuna cakes freeze beautifully. Lay them flat on a baking sheet to freeze individually before transferring to a freezer bag. Frozen, they’ll keep for up to one month. This makes an excellent meal prep option for busy days ahead.

Reheating

To warm your leftovers, gently reheat the tuna cakes in a non-stick skillet over medium heat until warmed through and crispy again, about 3-4 minutes per side. Avoid the microwave if you want to maintain that lovely crust.

FAQs

Can I use fresh tuna instead of canned tuna?

Absolutely! Fresh tuna can be used, but you’ll want to cook it first and flake it before mixing with the other ingredients. Canned tuna is convenient and perfectly flavorful for this recipe, but fresh tuna will give a slightly different texture and a lovely fresh flavor.

How spicy is the spicy mayo?

The spiciness depends on how much sriracha you add. The recipe calls for 1 teaspoon, giving a gentle kick, but you can easily adjust to your taste—add more if you love heat or less if you prefer just a hint.

Can I make these tuna cakes gluten-free?

Yes! Simply swap out the regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The cakes will hold together just as well, and everyone can enjoy the delicious flavor with no worries.

What can I use instead of mayonnaise for the spicy sauce?

If you’re looking to lighten the sauce, Greek yogurt works as a great substitute. It adds creaminess with a bit of tang that pairs nicely with the sriracha, though the flavor will be a bit different from traditional mayo.

Can these cakes be baked instead of pan-fried?

Definitely. Baking is a great alternative if you want to cut down on oil. Preheat your oven to 400°F (200°C), place the patties on a parchment-lined baking sheet, and bake for about 10-12 minutes, flipping halfway, until golden and cooked through.

Final Thoughts

I can’t recommend this Asian-Style Tuna Cakes with Spicy Mayo Recipe enough if you want something quick, healthy, and totally delicious. It’s an easy recipe that turns simple pantry staples into a dish full of personality and flavor. Grab those cans of tuna and get cooking—you’re going to want to make these again and again!

Asian-Style Tuna Cakes with Spicy Mayo Recipe

Ingredients You’ll Need