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Asian Tuna Cakes with Spicy Mayo

Crispy on the outside and tender on the inside, these Asian Tuna Cakes are flavored with delightful spices and served with a zesty spicy mayo.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 cakes
Course: Appetizer, Main Course
Cuisine: Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tuna Cakes
  • 2 cans 5 oz each of canned tuna, drained
  • 1 cup panko breadcrumbs Plus extra for coating if needed
  • 2 green onions, finely chopped
  • 1 large egg
  • 2 tablespoons soy sauce Make sure it's Halal
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • ½ cup vegetable oil For frying
For the Spicy Mayo
  • ½ cup mayonnaise
  • 2 tablespoons sriracha Adjust to taste
  • 1 tablespoon lime juice
Seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, mix the drained canned tuna, panko breadcrumbs, chopped green onions, egg, soy sauce, minced ginger, and minced garlic. Mix until well blended but avoid overmixing.
  2. Add salt and pepper to taste, and feel free to add a dash more soy sauce for flavor. The mixture should be moist but formable.
  3. Using your hands, shape the tuna mixture into small patties, about 2-3 inches in diameter. If the mixture is too wet, add a bit more panko to help bind it.
Cooking
  1. Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully place the tuna cakes in the skillet, ensuring not to overcrowd them. Fry for about 4-5 minutes on each side until golden brown and crispy.
Preparing the Spicy Mayo
  1. While the tuna cakes are frying, mix the mayonnaise, sriracha, and lime juice in a small bowl. Taste and adjust the sriracha to your desired spice level.
Serving
  1. Once cooked, place the cakes on a paper towel to absorb excess oil. Serve warm with the spicy mayo drizzled on top or on the side for dipping.

Notes

For substitutions, chopped cilantro or parsley can be used in place of green onions. For a gluten-free version, substitute panko breadcrumbs with crushed cornflakes or gluten-free breadcrumbs. Let the mixture sit for about 10 minutes before shaping for better binding. Avoid overcrowding the pan while frying to maintain oil temperature.