Asian 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
Scale
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
