If you’re craving a dish that’s bursting with fresh flavors and a delightful kick, you are going to love these Asian-style Tuna Cakes with Spicy Mayo. Picture tender flakes of wild tuna combined with aromatic green onions and garlic, all bound together in golden, crispy cakes that deliver a perfect balance of savory and spicy. The accompanying creamy yet zesty spicy mayo adds that irresistible finishing touch, making this recipe a total joy for casual dinners or impressive appetizers. Light, flavorful, and easy to make, these tuna cakes prove that healthy can also mean unbelievably tasty.

Asian-style Tuna Cakes with Spicy Mayo Recipe - Recipe Image

Ingredients You’ll Need

To master these Asian-style Tuna Cakes with Spicy Mayo, you’ll want to gather a handful of simple, vibrant ingredients that each plays a crucial role in the final dish. These elements work harmoniously to build layers of texture, flavor, and color that keep every bite exciting and satisfying.

Wild flaked white tuna (2 cans, 142g each): The star protein, flaky and mild, providing a fresh ocean flavor.
Green onions (2 stalks): Adds a lively crunch and subtle sharpness, split between whites for the cakes and greens for garnish.
Egg (1): Acts as the glue, helping bind the mixture together perfectly.
Coconut aminos (1 tbsp): A soy-alternative seasoning that brings depth and umami.
Arrowroot powder (2 tbsp): Helps achieve the ideal light, crispy texture in the cakes.
Avocado mayonnaise (3 tbsp for cakes, 1/2 cup for spicy mayo): Brings creaminess as well as healthy fats, balancing the spice beautifully.
Minced garlic (2 cloves): A burst of aromatic savoriness that complements the tuna.
Sea salt (1/4 tsp) and black pepper (1/8 tsp): Basic seasonings that brighten and enhance all other flavors.
Gluten-free or panko bread crumbs (1/2 cup): Provides that irresistible crunchy crust.
Avocado oil and sesame oil: Essential for frying, delivering richness and a subtle nutty aroma.
Black sesame seeds: The perfect garnish to finish the look and add a delicate nuttiness.
Sriracha hot sauce (1 tbsp): The spicy heartbeat of the mayo, offering mild heat that wakes up the palate.
Lime juice (from 1/2 lime): Provides a fresh, zesty contrast in the spicy mayo to brighten every bite.

How to Make Asian-style Tuna Cakes with Spicy Mayo

Step 1: Prep Your Aromatics and Set Up

Start by washing and finely chopping the green onions, carefully separating the white sections from the green. The whites will blend into the tuna cake mixture, adding gentle sharpness, while the greens will be reserved for garnish at the end. Next, prepare your bread crumbs in a small bowl—they’ll be your crispy coating later on. Whisk together the spicy mayo ingredients—avocado mayo, lime juice, sriracha, and a pinch of salt and pepper—in a separate bowl and set it aside, letting the flavors mingle while you cook.

Step 2: Mix the Tuna Cake Batter

In a medium bowl, combine the drained tuna, whites of the green onions, egg, coconut aminos, arrowroot powder, avocado mayo, minced garlic, sea salt, and black pepper. Use a fork to mix everything thoroughly until you have a cohesive but slightly wet mixture. This moisture is key to keeping the cakes tender while incorporating the binding ingredients.

Step 3: Shape and Coat the Cakes

Heat your nonstick pan over medium heat, then add a drizzle of both avocado oil and sesame oil. The blend of these oils ensures a fragrant, rich frying experience. Form the tuna mixture into small cakes about 2 inches in diameter. Since the mix is moist, gently coat each cake in the bread crumbs so you get a crispy crust when fried. This recipe should yield around eight perfectly portioned cakes.

Step 4: Fry to Golden Perfection

Place the coated tuna cakes carefully in the hot oil. Fry each side for approximately 2 minutes or until you see a satisfying golden brown crust forming. The exterior should be crisp and enticing, while the inside stays tender and flavorful. Once cooked, transfer the cakes to a plate lined with paper towels to absorb any excess oil.

Step 5: Drizzle with Spicy Mayo and Garnish

Finally, drizzle your vibrant spicy mayo over the still-warm tuna cakes. Sprinkle generously with black sesame seeds and scatter the reserved green onion tops for a pop of color and fresh bite. These finishing touches elevate both the taste and presentation, making your dish look as amazing as it tastes.

How to Serve Asian-style Tuna Cakes with Spicy Mayo

Garnishes

Simple garnishes like black sesame seeds and chopped green onions not only add a beautiful visual contrast but also bring subtle textural nuances and brightness that perfectly complement the spicy mayo and tuna cakes. A wedge of lime on the side can add an extra splash of fresh acidity, elevating the flavors even further.

Side Dishes

These tuna cakes pair brilliantly with light, fresh sides like a crisp cucumber salad dressed with rice vinegar, or a bowl of steaming jasmine rice to soak up any leftover spicy mayo. Roasted or steamed veggies like bok choy or snap peas work beautifully, bringing a vibrant crunch and balancing the richness of the cakes.

Creative Ways to Present

For a fun twist, serve the tuna cakes as slider buns with a handful of crunchy slaw and a generous squirt of the spicy mayo. Alternatively, present them atop a bed of mixed greens drizzled with a soy-ginger dressing for an elegant appetizer that looks restaurant-worthy but comes together effortlessly in your kitchen.

Make Ahead and Storage

Storing Leftovers

Any leftover Asian-style Tuna Cakes with Spicy Mayo should be stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them a perfect choice for quick lunches or snacks throughout the week.

Freezing

If you want to keep the tuna cakes longer, freezing is an excellent option. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 1 month. Keep the spicy mayo separate and fresh in the fridge until ready to serve.

Reheating

To reheat, allow frozen cakes to thaw overnight in the refrigerator. For best texture, warm them gently in a nonstick skillet over medium heat with a light drizzle of oil to crisp up the exterior while heating the inside. Avoid microwaving as it can make the coating soggy.

FAQs

Can I use fresh tuna instead of canned tuna?

Absolutely! Fresh tuna can be seared and flaked for this recipe, but keep in mind it will change the texture slightly and may require careful cooking to avoid dryness. Canned wild-caught tuna offers convenience and consistent moistness.

What if I don’t have arrowroot powder?

If arrowroot powder isn’t handy, you can substitute it with wheat flour or cornstarch. Each will help bind the tuna mixture and create a nice crust, though arrowroot keeps things light and gluten-free.

Is there a vegetarian alternative for this recipe?

While these are obviously fish-based, a similar approach could be tried with mashed chickpeas or shredded jackfruit for a vegetarian twist. However, the flavor profile and texture will be quite different from Asian-style Tuna Cakes with Spicy Mayo.

How spicy is the mayo, and can I adjust it?

The spicy mayo has a pleasing but moderate heat thanks to the sriracha. Feel free to adjust the amount to your liking—add more for a bolder kick or lessen it if you prefer a milder sauce.

Can I bake the tuna cakes instead of frying?

Yes, baking is a healthier alternative. Place the coated cakes on a lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for about 10-12 minutes, flipping halfway through until golden and crisp.

Final Thoughts

There’s something truly satisfying about making and enjoying homemade Asian-style Tuna Cakes with Spicy Mayo. This recipe hits all the right notes: tender, crispy, spicy, and fresh. Whether you’re cooking for friends, family, or just treating yourself, these tuna cakes bring an exciting, flavorful experience to your table. Give them a try, and they might just become your new favorite way to enjoy tuna!