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Crispy Asian-inspired tuna cakes with a creamy spicy mayo have become one of my go-to quick dinners for busy weeknights. Each bite offers a golden crust and savory filling brought to life with bold flavors. These tuna cakes are not only satisfying but easy enough for even beginners to master, making them a staple for lazy lunches and spontaneous dinners.
I still remember the first time I made these tuna cakes for a family movie night. Everyone ended up reaching for seconds and even asked for the spicy mayo recipe afterwards.
Ingredients
- Flaked white tuna from cans: choose high-quality tuna packed in water for milder flavor or oil for richness
- Green onions: for freshness and mild onion bite always select firm vibrant stalks
- Egg: acts as a binder to keep the cakes tender
- Soy sauce: brings umami depth try to use a low sodium version for better balance
- Arrowroot powder: helps hold the mixture together and keeps it gluten free look for a fine texture
- Mayonnaise: adds creaminess and moisture choose a full-fat version for richest flavor
- Fresh garlic: boosts savory notes use firm cloves without sprouting
- Salt and pepper: for overall seasoning taste before adding more
- Panko crumbs: make for the crispiest golden crust select gluten-free if needed
- Avocado oil and sesame oil: for frying both offer high smoke points and a rich nutty aroma respectively
- Spicy mayo: mayonnaise for the base lime juice for acidity sriracha for spice salt and pepper for seasoning
Step-by-Step Instructions
- Prepare Ingredients:
- Wash and finely chop green onions separating white parts for the mixture and reserved greens for garnish Make sure the green tops are crisp for final presentation
- Make the Spicy Mayo:
- In a small bowl whisk together mayonnaise lime juice sriracha sauce and a pinch of salt and pepper Mix until creamy and allow to sit so the flavors meld
- Mix the Tuna Cakes:
- Drain canned tuna thoroughly to avoid a soggy mixture Add tuna whites of green onions egg soy sauce arrowroot powder mayonnaise minced garlic salt and pepper to a mixing bowl Stir with a fork until fully combined and evenly mixed
- Form and Coat the Tuna Cakes:
- Scoop mixture and gently shape into small uniform cakes about two inches wide Press lightly so they stay together Dip and coat each cake fully in panko crumbs for even crisping
- Cook the Tuna Cakes:
- Heat a large nonstick pan over medium heat Add a thin layer of avocado and sesame oil When hot gently lay tuna cakes in the pan Fry undisturbed for about two minutes per side until deeply golden and heated through
- Serve:
- Transfer cooked tuna cakes to a plate Drizzle liberally with spicy mayo Sprinkle over reserved green onion greens and a few sesame seeds if available for color and freshness
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My favorite part is always the spicy mayo A little lime in the sauce brightens everything and reminds me of the street food stalls I loved visiting in my travels to Asia Sharing these cakes always brings up stories of family gatherings where even picky eaters cleaned their plates
Storage Tips
Store leftover tuna cakes in an airtight container in the refrigerator for up to three days. For best results reheat them in a hot skillet to bring back the crispy exterior. The spicy mayo keeps well in a covered jar in the fridge for up to five days.
Ingredient Substitutions
If you cannot find arrowroot powder use cornstarch or potato starch as a binder. Regular breadcrumbs work in place of panko if gluten is not a concern. For added heat increase the sriracha or add a dash of chili flakes to the mayo. Feel free to use fresh herbs like cilantro or parsley instead of green onion for a twist.
Serving Suggestions
Serve these tuna cakes over a simple cabbage slaw or alongside steamed rice for a more substantial meal. For appetizers make the cakes slightly smaller and spear with toothpicks for easy party bites. A squeeze of fresh lime or a sprinkle of toasted sesame seeds adds an extra burst of flavor at the table.
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Cultural and Historical Context
Tuna cakes are a clever way to use pantry fish and draw influence from Asian flavors commonly seen in street snacks. The combination of fried patties and spicy mayo echoes the balance of savory creamy and spicy notes often found in East Asian fusion cuisine.
Common Recipe Questions
- → What kind of tuna works best for these cakes?
Flaked white tuna is preferred for a tender texture, but chunk light tuna can also provide excellent results.
- → How can I make the cakes extra crispy?
Ensure the cakes are well coated in panko and fry in a hot, evenly coated pan without overcrowding for optimal crispiness.
- → Can I substitute arrowroot powder?
Cornstarch or potato starch are good alternatives, which help bind the mixture and maintain a light texture.
- → Is the spicy mayo very hot?
The heat level can be easily adjusted by modifying the amount of sriracha sauce to your preference.
- → Are these suitable for gluten-free diets?
Yes—just use gluten-free panko crumbs to keep the cakes fully gluten free.
- → Can I bake instead of pan-fry?
Baking is possible; arrange on a greased baking sheet at 400°F until golden and cooked through, flipping once halfway.