Asian Tuna Cakes with Spicy Sriracha Aioli Recipe
Introduction
These Asian Tuna Cakes are a quick and flavorful dish perfect for a weeknight dinner or a tasty appetizer. Crispy on the outside and tender inside, they’re paired with a spicy sriracha aioli that adds a delightful kick. Ready in just 25 minutes, they’re sure to become a family favorite.
Ingredients
- 10 oz high-quality canned tuna in water, drained well (Two 5 oz cans)
- 1 large egg, lightly beaten
- 1/2 cup panko breadcrumbs
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce (Use tamari for a gluten-free option)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable or canola oil (For frying)
- 1/2 cup mayonnaise
- 1-2 tablespoons sriracha (Adjust to your preferred spice level)
- 1 tablespoon lime juice (Freshly squeezed is best)
- 1 clove garlic, minced (Optional, for the aioli)
Instructions
- Step 1: In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and optional minced garlic. Cover and refrigerate this sriracha aioli while you prepare the tuna cakes.
- Step 2: In a medium bowl, flake the well-drained tuna with a fork. Add the beaten egg, panko breadcrumbs, green onions, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper.
- Step 3: Gently mix the ingredients until just combined, being careful not to overmix to keep the cakes tender.
- Step 4: Divide the mixture into 8 equal portions and shape each into a patty about 1 inch thick.
- Step 5: Heat the vegetable oil in a large skillet over medium-high heat. Place the tuna cakes carefully in the hot oil without crowding the pan. Cook for 3-4 minutes per side until golden brown and crispy.
- Step 6: Transfer the cooked tuna cakes to a paper towel-lined plate to drain excess oil. Serve immediately with the chilled sriracha aioli.
Tips & Variations
- For a gluten-free version, use tamari instead of soy sauce and gluten-free breadcrumbs or crushed rice crackers.
- Add finely chopped fresh cilantro or mint for a fresh herb twist.
- Try serving the tuna cakes over a bed of mixed greens or alongside steamed jasmine rice for a complete meal.
- If you prefer less heat, reduce or omit the sriracha in the aioli.
Storage
Store leftover tuna cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain crispiness. The sriracha aioli can be stored separately in the fridge for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tuna instead of canned?
Yes, fresh tuna can be used but requires cooking and shredding before mixing. Canned tuna is convenient and keeps the cakes moist and tender.
Can I bake the tuna cakes instead of frying?
Yes, you can bake them at 375°F (190°C) for about 15-20 minutes, flipping halfway through. Baking is a healthier option but may result in slightly less crispiness compared to frying.
PrintAsian Tuna Cakes with Spicy Sriracha Aioli Recipe
These Asian Tuna Cakes are a quick, flavorful, and satisfying dish perfect for a weeknight dinner. Made with canned tuna, fresh ginger, garlic, and green onions, these crispy patties are pan-fried to golden perfection and served with a spicy sriracha aioli. They offer a delightful blend of savory and slightly spicy flavors with a crunchy texture, making them a great appetizer or main course.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (8 tuna cakes total) 1x
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Asian
Ingredients
Tuna Cakes
- 10 oz high-quality canned tuna in water, drained well (Two 5 oz cans)
- 1 large egg, lightly beaten
- 1/2 cup panko breadcrumbs
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce (Use tamari for a gluten-free option)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable or canola oil (For frying)
Sriracha Aioli
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha (Adjust to your preferred spice level)
- 1 tablespoon lime juice (Freshly squeezed is best)
- 1 clove garlic, minced (Optional)
Instructions
- Prepare the Aioli: In a small bowl, whisk together the mayonnaise, sriracha, fresh lime juice, and optional minced garlic. Cover and refrigerate while you prepare the tuna cakes to allow the flavors to meld.
- Mix Tuna Cake Ingredients: In a medium bowl, flake the well-drained tuna with a fork. Add the beaten egg, panko breadcrumbs, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper.
- Combine Gently: Carefully mix the ingredients until just combined; avoid overmixing to keep the cakes tender and prevent them from becoming tough.
- Shape Patties: Divide the tuna mixture into 8 equal portions and shape each into a patty about 1 inch thick, ensuring even size for uniform cooking.
- Heat Oil: Heat the vegetable oil in a large skillet over medium-high heat until shimmering and hot.
- Cook Tuna Cakes: Carefully place the tuna cakes into the hot skillet, being sure not to overcrowd the pan. Fry for 3-4 minutes on each side, until golden brown and crispy on the outside.
- Drain and Serve: Transfer cooked tuna cakes to a paper towel-lined plate to drain excess oil. Serve immediately with the chilled sriracha aioli for dipping or topping.
Notes
- For a gluten-free option, substitute soy sauce with tamari and ensure panko breadcrumbs are gluten-free.
- Adjust the amount of sriracha in the aioli to control the spice level according to your preference.
- Use neutral-flavored oil like vegetable or canola for frying to avoid overpowering the delicate flavors.
- Be gentle when mixing the tuna mixture to keep the texture light and avoid dense cakes.
- These cakes can be prepared ahead of time and refrigerated before cooking; just add a minute or two extra to frying time when cooking chilled patties.
Keywords: Asian tuna cakes, quick tuna patties, sriracha aioli, pan-fried tuna cakes, easy seafood recipe, tuna burger, canned tuna recipe
