Crispy Asian-Style Tuna Cakes with Spicy Mayo

Asian-Style Tuna Cakes with Spicy Mayo are a delightful mingling of flavors that dance on your palate. Picture golden, crispy cakes bursting with tender tuna and a hint of ginger, served with a zesty mayo that makes your taste buds do a happy jig. flavorful seafood appetizer The aromas wafting through the kitchen will make even the laziest of appetites perk up and pay attention.

I remember the first time I made these tuna cakes for my friends. They were skeptical at first, but once they took that first bite, the room erupted in laughter and praise. perfect seafood pairing These little gems are perfect for weeknight dinners or casual gatherings where everyone can bond over great food.

Tuna cakes have been a hit at every dinner party I’ve hosted; friends still rave about them long after the meal is done.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Tuna: Use high-quality tuna packed in water for the best flavor and texture.
• Panko Breadcrumbs: These add a satisfying crunch; don’t substitute regular breadcrumbs.
• Green Onions: Fresh green onions provide a pop of color and a mild onion flavor.
• Fresh Ginger: Grate it finely for an aromatic kick that elevates your tuna cakes.
• Eggs: Bind everything together with one or two beaten eggs depending on your batch size.
• Soy Sauce: A splash enhances the umami flavor; opt for low-sodium if you prefer less salt.
• Mayonnaise: This creamy addition helps keep the cakes moist while frying.
• Chili Sauce: For the spicy mayo, adjust the amount based on your heat tolerance! spicy dipping sauce.
• Lemon Juice: A squeeze brightens up the flavors; fresh is always better than bottled.
• Vegetable Oil: For frying; use oil with a high smoke point like canola or peanut oil.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Ingredients: Gather all ingredients on your countertop. Drain the canned tuna thoroughly and flake it into a large mixing bowl using a fork for easy combining. savory sandwich option.

Mix It Up: Add panko breadcrumbs, chopped green onions, grated ginger, eggs, soy sauce, and mayonnaise into the bowl. Mix until well combined but don’t overwork it—this keeps your cakes tender!

Shape the Cakes: With clean hands, form patties from the mixture about 2 inches wide. This is where you can let loose; feel free to make them any shape you prefer!

Heat Up The Pan: In a skillet over medium-high heat, add vegetable oil until shimmering. You want enough to cover the bottom but not drown your lovely cakes.

Fry Until Golden: Carefully place patties in hot oil without overcrowding. Fry each side for about 3-4 minutes or until golden brown. You’ll know they’re ready when they smell irresistible!

Create The Spicy Mayo: While frying, mix mayonnaise with chili sauce and lemon juice in a small bowl until smooth. Taste and adjust heat levels as desired—spice is nice!

Enjoy these delicious Asian-Style Tuna Cakes with Spicy Mayo straight from the pan while you’re still enjoying their warm aroma wafting through your kitchen! For more inspiration, check out this Dorayaki Japanese Red Bean Pancakes recipe.

Perfecting the Cooking Process

Start by mixing the ingredients for your tuna cakes while heating the skillet on medium heat. Form the cakes and let them rest briefly to firm up before frying to achieve a crispy exterior.

Add Your Touch

Feel free to swap out tuna for canned salmon or add veggies like corn or bell peppers. Fresh herbs like cilantro can also brighten the flavor profile of your cakes.

Storing & Reheating

Store leftover tuna cakes in an airtight container in the fridge for up to three days. Reheat them in a skillet over medium heat until crispy, about 3-4 minutes per side.

Cooking these Asian-Style Tuna Cakes reminds me of the first time I tried them at a friend’s dinner party; everyone was raving about how delicious they were, and I couldn’t wait to recreate that magic at home.

FAQ

Can I use fresh tuna instead of canned?

Absolutely! Fresh tuna will give you a more robust flavor and texture.

What can I serve with these tuna cakes?

Pair them with a fresh salad or rice for a complete meal experience. For more inspiration, check out this Thai Mango Sticky Rice recipe.

How do I make the spicy mayo?

Mix mayonnaise with sriracha or chili paste to achieve your desired spiciness level.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Asian-Style Tuna Cakes with Spicy Mayo

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• Author: Samuel Cullingham
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Asian-Style Tuna Cakes with Spicy Mayo are a delicious fusion of flavors, perfect for any meal. Crispy on the outside and tender on the inside, these tuna cakes are infused with ginger and served with a zesty spicy mayo that adds a delightful kick. Ideal for weeknight dinners or casual gatherings, they promise to impress your guests and satisfy your cravings.

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Ingredients

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• 1 (12 oz) can high-quality tuna packed in water, drained
• 1 cup panko breadcrumbs
• 3 green onions, finely chopped
• 1 tablespoon fresh ginger, grated
• 2 large eggs, beaten
• 2 tablespoons soy sauce (low-sodium preferred)
• 2 tablespoons mayonnaise
• 2 tablespoons chili sauce (adjust for heat)
• 1 tablespoon lemon juice (fresh)
• 3 tablespoons vegetable oil (for frying)

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Instructions

1. Prepare Your Ingredients: Drain and flake the canned tuna into a mixing bowl.
2. Mix It Up: Combine tuna, panko breadcrumbs, green onions, ginger, eggs, soy sauce, and mayonnaise until just blended.
3. Shape the Cakes: Form the mixture into patties about 2 inches wide.
4. Heat Up The Pan: In a skillet over medium-high heat, add vegetable oil until shimmering.
5. Fry Until Golden: Cook patties for 3-4 minutes on each side until golden brown and crispy.
6. Create The Spicy Mayo: Mix mayonnaise with chili sauce and lemon juice; adjust heat to taste.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 cake (60g)
• Calories: 180
• Sugar: 0g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 50mg