Name: Asian-Style Tuna Cakes with Spicy Mayo Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 cans tuna in water, drained (5 oz each); 1 large egg; ¼ cup breadcrumbs; 1 tablespoon soy sauce; 1 teaspoon ground ginger; Salt and black pepper, to taste; 1-2 tablespoons olive oil (for cooking, optional); 3 tablespoons mayonnaise (45 ml); 1 teaspoon sriracha sauce (5 ml, or to taste)

Jump to Recipe· 3.8 from 6 reviews

If you’re craving something quick, flavorful, and totally satisfying, this Asian-Style Tuna Cakes with Spicy Mayo Recipe is absolutely your go-to. These golden patties are packed with tender tuna, a touch of ginger, and a perfect balance of savory notes from soy sauce, all brought together with a creamy, spicy mayo that kicks things up a notch. It’s the kind of dish that feels special yet is incredibly easy to whip up, making it ideal for a weeknight dinner or an impressive appetizer when friends come over.

Ingredients You’ll Need

A white rectangular dish with handles holds a mixture of rough light brown chunks, topped with a raw orange egg yolk, a dusting of fine beige powder, and a small heap of pale green paste, all layered unevenly. Next to it on the left is a small white bowl containing a layer of bright orange sauce with a dollop of creamy white sauce on top. Both dishes rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting these tuna cakes just right starts with simple, yet thoughtfully chosen ingredients. Each one plays a vital role — the tuna brings protein and texture, the ginger adds a warm spice, and the soy sauce deepens the umami flavor. Together, they create a deliciously balanced bite.

2 cans tuna in water (drained, 5 oz each): Be sure to drain well for the best texture and to avoid sogginess.
1 large egg: Acts as the perfect binder to hold the patties together.
¼ cup breadcrumbs: Adds structure and a little crunch inside the cakes.
1 tablespoon soy sauce: Brings that unmistakable savory depth to every mouthful.
1 teaspoon ground ginger: Gives a gentle, warming spice that brightens up the tuna.
Salt and black pepper (to taste): Enhances all the flavors naturally without overpowering.
1-2 tablespoons olive oil (for cooking, optional): Provides a golden crisp crust and keeps the cakes moist.
3 tablespoons mayonnaise (45 ml): Creates a creamy base for the spicy mayo.
1 teaspoon sriracha sauce (5 ml, or to taste): Adds the perfect amount of heat to the mayo for that spicy kick.

How to Make Asian-Style Tuna Cakes with Spicy Mayo Recipe

Step 1: Mix the Tuna Cake Ingredients

Start by draining the canned tuna thoroughly, then place it in a bowl. Add the egg, breadcrumbs, soy sauce, ground ginger, and a pinch of salt and black pepper. Mix these ingredients gently until everything binds together into a sticky but manageable mixture. This balance ensures each patty holds up well while remaining tender.

Step 2: Shape into Patties

Next, divide the mixture into small, equally-sized portions. Usually, you’ll get between six to eight tuna cakes. Using your hands, gently form each portion into a compact patty about an inch thick. This size ensures the cakes cook evenly, staying juicy inside while crisp on the outside.

Step 3: Cook Until Golden

Heat a skillet over medium heat and add a splash of olive oil if desired, which helps develop that irresistible crispy crust. Carefully place the patties in the pan, cooking for about 3 to 4 minutes per side, or until they turn a beautiful golden brown. Patience here pays off by locking in flavor and achieving a satisfying texture.

Step 4: Prepare the Spicy Mayo

While the tuna cakes sizzle, mix the mayonnaise and sriracha in a small bowl to create the spicy mayo sauce. Adjust the sriracha amount based on your heat preference — it’s the perfect creamy companion that adds a tangy, fiery layer of flavor.

Step 5: Serve and Enjoy

Once the tuna cakes are cooked, serve them warm with the spicy mayo drizzled on top or as a dipping sauce on the side. The contrast between the crisp cake and the creamy, spicy mayo is absolutely irresistible.

How to Serve Asian-Style Tuna Cakes with Spicy Mayo Recipe

The image shows a white plate with six golden-brown round patties arranged in a close circle, each having a slightly crispy texture on top. The patties are evenly browned with a rough crust and specks of black pepper. Fresh green onion pieces are spread on and around the patties, adding a pop of bright green color, along with some white sesame seeds scattered on the plate and patties. The plate sits on a white marbled surface with a fork and knife featuring wooden handles placed nearby on a textured beige cloth. The lighting highlights the warm color and texture of the patties very clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can elevate your dish instantly. Try sprinkling chopped scallions, toasted sesame seeds, or fresh cilantro over the tuna cakes to add a splash of color and fresh herbal notes. These little touches brighten up the entire plate and add layers of texture.

Side Dishes

Serve your Asian-Style Tuna Cakes with Spicy Mayo Recipe alongside a light, crunchy cucumber salad or steamed jasmine rice for a complete meal. A side of pickled vegetables or a crisp Asian slaw also pairs beautifully, balancing the richness of the cakes with fresh acidity and crunch.

Creative Ways to Present

Want to impress your guests? Present the tuna cakes as bite-sized sliders with mini buns and a dollop of spicy mayo, or serve them on crisp lettuce leaves for a low-carb option. Another fun idea is arranging them on a platter with an array of dipping sauces for a casual party spread.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the tuna cakes in an airtight container in the refrigerator. They stay fresh for up to 3 days, making them an easy snack or quick lunch option. Just keep the spicy mayo separate to avoid sogginess.

Freezing

You can freeze cooked tuna cakes by laying them out on a baking sheet, freezing until firm, then transferring them to a freezer-safe bag or container. They’ll last up to 1 month in the freezer and are perfect for those nights when you want a hassle-free meal.

Reheating

Reheat your tuna cakes gently in a skillet over medium-low heat or in a 350°F oven for 10-15 minutes until warmed through and crispy again. Avoid microwaving if possible, as it can make the cakes tough or rubbery.

FAQs

Can I use fresh tuna instead of canned tuna?

Absolutely! If using fresh tuna, make sure it’s finely chopped or minced. Fresh tuna will offer a different texture and flavor, so adjust seasoning accordingly, but canned is more convenient and still delicious.

Is the spicy mayo very hot?

The heat level depends on how much sriracha you add. For a mild kick, use less, or increase it if you love spice. The mayo balances out the heat, so it’s smooth but with a pleasant zing.

Can I bake the tuna cakes instead of frying?

Yes, baking is a great healthier option. Place the patties on a greased baking sheet and bake at 400°F for around 12-15 minutes, flipping halfway through, until golden and cooked through.

What can I use instead of breadcrumbs?

Feel free to substitute panko breadcrumbs for extra crunch or crushed crackers if that’s what you have on hand. Ground oats or almond flour can work as gluten-free alternatives.

How do I prevent the tuna cakes from falling apart?

Make sure the tuna is well-drained and mix it gently with the binding ingredients like egg and breadcrumbs. Don’t over-handle the mixture, and use enough binder. Chilling the patties in the fridge for 15 minutes before cooking can also help them hold better.

Final Thoughts

This Asian-Style Tuna Cakes with Spicy Mayo Recipe is such a charming mix of simplicity and bold flavors that it’s bound to become a favorite in your kitchen. The ease of preparation combined with the irresistible spicy mayo makes every bite a little celebration. Give it a try, and watch it quickly become that dish you reach for again and again!