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Asian Tuna Cakes with Spicy Mayo

These Asian tuna cakes are tasty and easy to make, perfect for any meal. Served with spicy mayo, they add a delightful kick everyone will love.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the tuna cakes
  • 2 cans cans of tuna, drained Make sure to drain well to avoid soggy cakes.
  • 1 cup panko breadcrumbs
  • 1/4 cup green onions, finely chopped
  • 1/4 cup cilantro, chopped Can substitute with parsley.
  • 1 large egg, beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • Salt and pepper to taste
  • Oil for frying Use non-stick skillet for easier frying.
For Spicy Mayo
  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha Adjust to control heat level.
  • 1 teaspoon lime juice

Method
 

Preparation
  1. In a large bowl, combine the tuna, panko breadcrumbs, green onions, cilantro, egg, soy sauce, sesame oil, ginger, salt, and pepper. Mix until well combined.
  2. Form the mixture into patties.
Cooking
  1. Heat oil in a skillet over medium heat.
  2. Fry the patties for about 4-5 minutes on each side until golden brown.
Spicy Mayo
  1. In a small bowl, mix together mayonnaise, sriracha, and lime juice to make the spicy mayo.
Serving
  1. Serve the tuna cakes warm with spicy mayo.

Notes

These tuna cakes can be served as an appetizer or main dish. Pair them with rice or a salad for a complete meal. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over medium heat until heated through. Feel free to add more veggies like bell peppers for extra flavor. Variations include adding corn for sweetness or garlic for more flavor.