Asian-Style Tuna Cakes Mayo

These Asian-style tuna cakes have become my weeknight dinner hero when I need something impressive but incredibly quick to make. The combination of crispy exterior and flavorful interior with that hint of sesame oil creates the perfect balance of textures and tastes.

I first created these tuna cakes when trying to recreate my favorite appetizer from a local sushi restaurant. Now they've become our family's go to quick dinner when we want something that feels special without hours in the kitchen.

Ingredients

• Canned white tuna: Provides the perfect base and keeps well in your pantry for last minute meals
• Green onions: Add fresh flavor and beautiful color contrast
• Arrowroot powder: Helps bind everything while keeping it gluten free
• Sesame oil: Brings that authentic Asian flavor profile that makes these cakes special
• Panko crumbs: Create that essential crispy exterior that makes these irresistible
• Mayonnaise: Keeps the interior moist and adds richness
• Sriracha: Brings adjustable heat to the spicy mayo topping

Step-by-Step Instructions

Prep the Base:

Thoroughly drain your canned tuna to ensure your cakes hold together properly. Mix it with the white parts of your green onions which will infuse into the mixture as it cooks. The egg and arrowroot create the perfect binding structure without making the cakes dense or heavy.

Create the Mixture:

Combine all ingredients except the panko and really work them together until completely uniform. This is where you build the foundation of flavor ensuring the garlic and soy sauce distribute evenly. Take time to taste and adjust seasonings at this stage for the best result.

Form Perfect Patties:

Use about two tablespoons of mixture per cake and form them with slightly wet hands to prevent sticking. Press firmly enough that they hold their shape but not so much that they become too dense. Uniformity in size ensures even cooking.

Apply the Coating:

Roll each cake in panko crumbs pressing gently to adhere. The coating should completely cover the exterior creating that crispy shell that makes these so satisfying. For extra crunch you can double coat by dipping in beaten egg then crumbs again.

Cook with Precision:

Heat your pan to medium before adding oils. The combination of avocado and sesame oils creates both high heat tolerance and flavor. Cook until golden brown on both sides which takes about two minutes per side watching carefully to prevent burning.

Garnish and Serve:

Arrange cakes on a serving platter drizzle with the spicy mayo and sprinkle with the reserved green onion tops and sesame seeds. This final touch adds both visual appeal and flavor complexity.

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The sesame oil is my secret weapon in this recipe. I discovered its transformative power when experimenting with these cakes last summer. My husband who typically avoids seafood actually requested seconds which confirmed these were something special.

Storage and Reheating

Store leftover tuna cakes in an airtight container in the refrigerator for up to three days. Keep the spicy mayo separate in its own container. When ready to enjoy again reheat the cakes in a skillet over medium heat for about two minutes per side until heated through and crispy again. Avoid microwaving which makes them soggy and diminishes the wonderful texture contrast.

Ingredient Substitutions

If you prefer a lighter version swap half the mayonnaise in the mixture for Greek yogurt which maintains moisture while reducing fat content. For those avoiding eggs aquafaba or a flax egg works beautifully as a binder. White beans can replace some or all of the tuna for a vegetarian version while maintaining protein content and a similar texture when mashed properly.

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Serving Suggestions

Transform these tuna cakes into an Asian inspired buddha bowl by serving over rice with cucumber slices avocado and pickled vegetables. For a lighter lunch option place them on a bed of mixed greens dressed with rice vinegar and sesame oil. They also make wonderful sliders served on small buns with lettuce and extra spicy mayo for a fun appetizer option at gatherings.

The Cultural Fusion Story

These tuna cakes represent a beautiful merging of Western canned convenience food with traditional Asian flavors. While not strictly authentic to any single cuisine they draw inspiration from Japanese croquettes Korean pancakes and American crab cakes. This type of fusion cooking reflects our increasingly global food culture where ingredients and techniques freely mix creating new traditions that honor multiple culinary heritages.

Frequently Asked Questions

→ How can I make these tuna cakes gluten-free?

To keep the tuna cakes gluten-free, use gluten-free crumbs or panko crumbs. Replace regular flour with arrowroot powder as stated in the ingredients.

→ How do I adjust the spiciness of the mayo?

You can control the spiciness of the mayo by increasing or decreasing the amount of sriracha sauce to suit your taste preferences.

→ What other oils can I use for frying?

In addition to avocado and sesame oils, you can use neutral oils like canola or vegetable oil, which work well for frying.

→ Can I prepare the tuna cakes in advance?

Yes, you can form the tuna cakes ahead of time and store them in the fridge for up to a day before frying.

→ What side dishes pair well with these tuna cakes?

These tuna cakes pair wonderfully with a side of mixed greens, steamed rice, or in lettuce wraps for a lighter meal option.