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These Asian-Style Tuna Cakes transform simple canned tuna into an extraordinary meal with minimal effort. The crispy exterior gives way to a flavorful interior infused with Asian ingredients, while the spicy mayo adds the perfect creamy kick to each bite.
I first made these tuna cakes when looking for a quick lunch option that would impress my family without hours in the kitchen. Now they request these at least twice a month and even my kids who normally avoid seafood devour them without complaint.
Ingredients
- Canned white tuna: Provides the protein base, choose good quality packed in water for best results
- Green onions: Add freshness and subtle bite; use both white and green parts for maximum flavor
- Egg: Works as the essential binder, keeping everything together
- Soy sauce: Delivers umami depth; choose low sodium if watching salt intake
- Arrowroot powder: Thickens the mixture while keeping it gluten free
- Mayonnaise: Adds richness and moisture, ensuring the cakes stay tender
- Garlic: Introduces aromatic complexity; fresh minced gives the best flavor profile
- Panko or gluten free crumbs: Create the essential crispy exterior
- Avocado oil: Has a high smoke point, perfect for achieving golden crust
- Sesame oil: Introduces authentic Asian flavor; use sparingly as it is potent
- Lime juice: Brightens the spicy mayo with essential acidity
- Sriracha sauce: Builds customizable heat in the mayo sauce
Step-by-Step Instructions
- Prepare Base Ingredients:
- Thoroughly drain the tuna to remove excess moisture which can make your cakes fall apart. Finely chop the green onions, separating whites from greens for different uses in the recipe. The white parts will cook inside the cakes while the greens serve as fresh garnish.
- Create Spicy Mayo:
- Combine mayonnaise with fresh lime juice and sriracha in a small bowl, whisking until completely smooth. This sauce can be made ahead and refrigerated which actually improves the flavor as ingredients meld together. Adjust heat level according to your preference.
- Mix Tuna Cake Batter:
- Combine drained tuna with egg, soy sauce, arrowroot powder, mayonnaise, garlic, and green onion whites in a mixing bowl. Use a fork to mix thoroughly, breaking up larger tuna chunks for a consistent texture. The moisture level should allow the mixture to hold together when squeezed.
- Form And Coat Patties:
- Use your hands to form uniform cakes about two inches in diameter and half an inch thick. Press firmly enough to compact the mixture without crushing it. Roll each cake in panko crumbs, ensuring even coverage on all sides which creates the crispy exterior.
- Pan Fry To Golden Perfection:
- Heat a combination of avocado oil and sesame oil in a nonstick pan over medium heat. Place tuna cakes with enough space between them to easily flip. Cook for about two minutes per side until golden brown and crispy, watching carefully as they can brown quickly.
- Serve And Garnish:
- Transfer cooked cakes to serving plates while still hot. Drizzle generously with spicy mayo and sprinkle with reserved green onion tops and sesame seeds for color contrast and texture. Serve immediately while the exterior remains crispy.
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The sesame oil is my secret weapon in this recipe. I discovered its transformative power during a cooking class years ago where the instructor explained how just a few drops completely changes the flavor profile of Asian dishes. My husband now keeps a bottle specifically for these tuna cakes since they became our favorite Friday lunch tradition.
Make Ahead Options
These tuna cakes can be prepared completely in advance and stored uncooked in the refrigerator for up to 24 hours. Simply form the patties, coat them in crumbs, and place on a parchment lined baking sheet covered with plastic wrap. When ready to cook, remove from refrigerator about 15 minutes before cooking to take the chill off for even cooking.
Ingredient Swaps
For those avoiding eggs, a flax egg substitute works well to bind these cakes. Simply mix one tablespoon ground flaxseed with three tablespoons warm water and let sit for 5 minutes until thickened. Salmon can replace tuna for a different flavor profile, especially if you have leftover cooked salmon. For extra spice, add a teaspoon of grated ginger to the mix, which pairs beautifully with the Asian flavors.
Serving Suggestions
These versatile tuna cakes work wonderfully in multiple settings. Serve them atop a crunchy Asian slaw dressed with rice vinegar and sesame oil for a complete meal. They also make excellent sliders when placed on small buns with spicy mayo and cucumber slices. For a light lunch, arrange them over mixed greens with a drizzle of the spicy mayo thinned with a bit more lime juice as dressing.
The Cultural Fusion
These tuna cakes represent a beautiful fusion of Western convenience food (canned tuna) with Eastern flavor profiles. Traditional Japanese cuisine often incorporates fish cakes, though typically made with raw fish rather than canned. This adaptation makes an authentic tasting Asian inspired dish accessible to everyday home cooks without specialty ingredients or techniques.
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Frequently Asked Questions
- → What kind of tuna should I use?
Opt for flaked white tuna, as it provides a better texture and mixes easily with the other ingredients.
- → How can I make these gluten-free?
Use gluten-free breadcrumbs or panko crumbs as a coating and ensure all other ingredients are gluten-free.
- → Can I bake the tuna cakes instead of frying them?
Yes, bake them at 375°F (190°C) for 15-20 minutes, flipping halfway through, until golden and cooked through.
- → How do I adjust the spiciness of the mayo?
Increase or decrease the amount of sriracha sauce based on your heat preference.
- → What oils work best for frying the tuna cakes?
A combination of avocado oil and sesame oil is ideal for flavor and high-heat cooking.