Asian-Style Tuna Cakes with Spicy Mayo Recipe
These Asian-Style Tuna Cakes are a quick and flavorful dish combining canned tuna with a blend of soy sauce, ground ginger, and breadcrumbs, pan-fried to a golden crisp. Served with a spicy mayo made from mayonnaise and sriracha, they make a delicious appetizer or light meal, ready in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Tuna Cakes
- 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)
Spicy Mayo
- 3 tablespoons mayonnaise (45 ml)
- 1 teaspoon sriracha sauce (5 ml, or to taste)
Instructions
- Prepare the tuna mixture: In a medium bowl, combine the drained tuna, large egg, breadcrumbs, soy sauce, ground ginger, salt, and black pepper. Mix until the ingredients bind together well and hold shape.
- Form the patties: Shape the tuna mixture into small patties, aiming for about 6 to 8 cakes depending on size preference.
- Cook the tuna cakes: Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the patties and cook until they are golden brown and crispy on both sides, about 3-4 minutes per side.
- Make the spicy mayo: In a small bowl, combine mayonnaise and sriracha sauce, adjusting the heat level to your preference. Stir until smooth.
- Serve: Drizzle the spicy mayo over the warm tuna cakes or serve it on the side as a dipping sauce. Enjoy immediately for best texture and flavor.
Notes
- You can adjust the amount of sriracha in the spicy mayo to control the heat level.
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Use olive oil or any neutral cooking oil to pan-fry the tuna cakes.
- These tuna cakes can be served as an appetizer, snack, or light main course with a side salad.
