Asian-Style Tuna Cakes with Spicy Mayo
Asian-Style Tuna Cakes with Spicy Mayo are crispy, high-protein tuna patties made with canned tuna, soy sauce, and ginger. Ready in under 30 minutes, they're perfect for quick dinners, appetizers, or meal prep
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.