Asian-Style Tuna Cakes with Spicy Mayo are a quick, protein-packed meal that’s bursting with savory flavor and a hint of heat. Made with pantry staples like canned tuna, soy sauce, breadcrumbs, and fresh ginger, these crispy tuna patties come together in under 30 minutes. Paired with a creamy homemade spicy mayo, this easy recipe is perfect for weeknight dinners, appetizers, meal prep, or healthy lunches.
Why You’ll Love This Recipe
- Ready in less than 30 minutes.
- Made with simple pantry ingredients.
- High in protein and satisfying.
- Crispy on the outside and tender inside.
- Perfect for meal prep and leftovers.
- Family-friendly with customizable spice levels.
- Budget-friendly and incredibly flavorful.
- Delicious as an appetizer, lunch, or main course.
Ingredients
For the Tuna Cakes
- 2 (5-ounce) cans tuna in water, drained
- 1 large egg
- ¼ cup breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- Salt, to taste
- Black pepper, to taste
- 1–2 tablespoons olive oil, for cooking (optional)
For the Spicy Mayo
- 3 tablespoons mayonnaise
- 1 teaspoon sriracha sauce (or more to taste)
Instructions
- Drain the canned tuna thoroughly to remove excess moisture.
- In a large mixing bowl, combine the tuna, egg, breadcrumbs, soy sauce, ground ginger, salt, and black pepper.
- Stir well until the mixture is evenly combined and holds together when pressed.
- Divide the mixture into 6 to 8 equal portions and shape each into a compact patty.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Carefully place the tuna cakes into the hot skillet, leaving space between each one.
- Cook for 3 to 4 minutes per side until golden brown, crispy, and heated through.
- While the tuna cakes cook, whisk together the mayonnaise and sriracha until smooth.
- Transfer the warm Asian-Style Tuna Cakes with Spicy Mayo to a serving plate.
- Drizzle the spicy mayo over the tuna cakes or serve it on the side as a dipping sauce.
- Garnish with sliced green onions, sesame seeds, or fresh cilantro if desired.
Tips & Tricks
- Drain the tuna very well to help the patties hold together.
- Chill the mixture for 15 minutes before shaping if it feels too soft.
- Panko breadcrumbs create an even crispier texture.
- Add chopped green onions or cilantro for extra freshness.
- Fresh grated ginger can replace ground ginger for brighter flavor.
- Adjust the amount of sriracha depending on your preferred spice level.
- Avoid flipping the patties too early to prevent breaking.
- Air fry at 390°F (200°C) for 10–12 minutes for a lighter version.
Details
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 6–8 tuna cakes
Category: Main Course
Method: Pan-Fried
Cuisine: Asian-Inspired
Difficulty: Easy
Dietary Notes: High Protein, Dairy-Free
Notes
- Swap regular breadcrumbs for panko for extra crunch.
- Greek yogurt can replace part or all of the mayonnaise for a lighter spicy sauce.
- Add one teaspoon of toasted sesame oil to the tuna mixture for deeper flavor.
- Serve over rice bowls, salads, lettuce wraps, or in sandwiches.
- Fresh lime wedges make a delicious finishing touch.
Nutrition (Approximate Per Serving)
- Calories: 225
- Protein: 22g
- Carbohydrates: 8g
- Fat: 11g
- Saturated Fat: 2g
- Fiber: 0.5g
- Sugar: 1g
- Sodium: 420mg
FAQ
Can I make Asian-Style Tuna Cakes with Spicy Mayo ahead of time?
Yes. Prepare the patties up to one day ahead and refrigerate until ready to cook.
Can I bake these tuna cakes instead of frying?
Absolutely. Bake at 400°F (200°C) for about 15–18 minutes, flipping halfway through.
Can I freeze tuna cakes?
Yes. Freeze cooked or uncooked patties in a freezer-safe container for up to 3 months.
What can I serve with tuna cakes?
Serve them with jasmine rice, cucumber salad, steamed vegetables, roasted broccoli, coleslaw, or noodles.
Can I make the spicy mayo less spicy?
Of course. Simply reduce the sriracha or replace it with a small amount of sweet chili sauce.
Why are my tuna cakes falling apart?
Usually, this happens if the tuna wasn’t drained well enough or the mixture needs a little more breadcrumbs to bind it together.
Storage
Refrigerator: Store leftover tuna cakes in an airtight container for up to 4 days.
Freezer: Freeze cooked patties for up to 3 months.
Reheating: Reheat in a skillet, oven, or air fryer until warmed through to keep the outside crispy.
Similar Recipes
Asian-Style Tuna Cakes with Spicy Mayo
Ingredients
For the Tuna Cakes
- 2 5-ounce cans tuna in water, drained
- 1 large egg
- ¼ cup breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- Salt to taste
- Black pepper to taste
- 1 –2 tablespoons olive oil for cooking (optional)
For the Spicy Mayo
- 3 tablespoons mayonnaise
- 1 teaspoon sriracha sauce or more to taste
Instructions
- Drain the canned tuna thoroughly to remove excess moisture.
- In a large mixing bowl, combine the tuna, egg, breadcrumbs, soy sauce, ground ginger, salt, and black pepper.
- Stir well until the mixture is evenly combined and holds together when pressed.
- Divide the mixture into 6 to 8 equal portions and shape each into a compact patty.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Carefully place the tuna cakes into the hot skillet, leaving space between each one.
- Cook for 3 to 4 minutes per side until golden brown, crispy, and heated through.
- While the tuna cakes cook, whisk together the mayonnaise and sriracha until smooth.
- Transfer the warm Asian-Style Tuna Cakes with Spicy Mayo to a serving plate.
- Drizzle the spicy mayo over the tuna cakes or serve it on the side as a dipping sauce.
- Garnish with sliced green onions, sesame seeds, or fresh cilantro if desired.
Notes
- Swap regular breadcrumbs for panko for extra crunch.
- Greek yogurt can replace part or all of the mayonnaise for a lighter spicy sauce.
- Add one teaspoon of toasted sesame oil to the tuna mixture for deeper flavor.
- Serve over rice bowls, salads, lettuce wraps, or in sandwiches.
- Fresh lime wedges make a delicious finishing touch.
Conclusion
Asian-Style Tuna Cakes with Spicy Mayo are an easy way to transform simple pantry ingredients into a delicious, restaurant-worthy meal. Crispy on the outside, tender on the inside, and finished with a creamy spicy mayo, these tuna cakes are perfect for quick dinners, healthy lunches, or meal prep. Once you try them, they’re sure to become one of your favorite high-protein seafood recipes.