Asian Tuna Cakes with Spicy Mayo Recipe
Introduction
Asian Tuna Cakes are a quick and flavorful dish perfect for a light lunch or appetizer. Crispy on the outside and tender inside, they pair beautifully with a creamy, spicy mayo for an added kick.
Ingredients
- 1 can of tuna, drained
- 1 egg
- 1/2 cup breadcrumbs
- 2 green onions, finely chopped
- 1/4 cup mayonnaise
- 1-2 teaspoons sriracha sauce
Instructions
- Step 1: In a bowl, combine the drained tuna, egg, breadcrumbs, and chopped green onions. Mix well until the ingredients are fully incorporated.
- Step 2: Form the mixture into small patties. Heat a non-stick pan over medium heat and pan-fry the patties for about 3-4 minutes on each side, or until they turn golden brown and crispy.
- Step 3: Meanwhile, prepare the spicy mayo by mixing mayonnaise and sriracha together in a small bowl. Adjust the sriracha amount to your preferred spice level.
- Step 4: Serve the tuna cakes warm with a generous dollop of the spicy mayo on the side.
Tips & Variations
- For extra flavor, add a splash of soy sauce or grated ginger to the tuna mixture.
- Use panko breadcrumbs for a lighter, crunchier texture.
- Serve with a side salad or steamed rice to make it a complete meal.
Storage
Store leftover tuna cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven to maintain their crispiness. Prepare the spicy mayo fresh to keep its flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tuna instead of canned tuna?
Yes, but you will need to cook and flake the fresh tuna before mixing. Canned tuna is a convenient and quick option for this recipe.
How spicy is the sriracha mayo?
The heat level depends on the amount of sriracha you add. Start with a small amount and adjust according to your taste for a mild to medium spice.
PrintAsian Tuna Cakes with Spicy Mayo Recipe
These Asian Tuna Cakes are a delicious and easy-to-make appetizer or main dish featuring canned tuna mixed with fresh green onions, egg, and breadcrumbs. Pan-fried to a golden crisp and served with a spicy mayo dipping sauce made from mayonnaise and Sriracha, they deliver a perfect balance of savory flavors and a mild kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 tuna cakes (serves 2-3) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Tuna Cakes
- 1 can (5 oz) canned tuna, drained
- 1 large egg
- 1/2 cup breadcrumbs
- 2 green onions, finely chopped
Spicy Mayo
- 1/4 cup mayonnaise
- 1–2 teaspoons Sriracha (adjust to taste)
Instructions
- Prepare the Tuna Mixture: In a mixing bowl, combine the drained canned tuna, one large egg, breadcrumbs, and finely chopped green onions. Mix thoroughly until all ingredients are well incorporated and form a mixture that can be shaped into patties.
- Form the Tuna Cakes: Shape the mixture into small round patties, about 2 to 3 inches in diameter, ensuring they hold together well.
- Pan-Fry the Tuna Cakes: Heat a small amount of oil in a non-stick skillet over medium heat. Cook the tuna cakes for about 3-4 minutes on each side or until they turn golden brown and crispy on the outside and heated through inside.
- Prepare the Spicy Mayo: In a small bowl, mix together the mayonnaise and Sriracha to create a spicy, creamy sauce. Adjust the amount of Sriracha according to your preferred spice level.
- Serve: Plate the tuna cakes while hot and serve immediately with the spicy mayo on the side for dipping.
Notes
- Use fresh green onions for the best flavor and a slight crunch in the tuna cakes.
- Adjust the amount of breadcrumbs if the mixture feels too wet or too dry.
- For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
- You can add a pinch of salt and pepper to the tuna mixture if desired.
- The spicy mayo can be customized with additional lime juice or garlic for extra flavor.
Keywords: Asian tuna cakes, spicy mayo, canned tuna recipe, easy seafood appetizer, pan-fried tuna cakes
