Easy Asian Tuna Cakes Mayo: 2-Ingredient Spice

Name: Easy Asian Tuna Cakes Mayo: 2-Ingredient Spice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: 2 cans (142 g) flaked white tuna, drained; 2 green onions, finely chopped (whites and greens separated); 1 egg; 1 tbsp soy sauce; 2 tbsp arrowroot powder (or regular flour); 1/4 cup mayonnaise; 2 cloves garlic, minced; Salt and pepper, to taste; 1/2 cup gluten-free crumbs or panko crumbs; Avocado oil, for frying; Sesame oil, for frying; For Spicy Mayo: Mayonnaise, Lime juice, Sriracha sauce, Salt and pepper, to taste

by Fatima Garcia

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4 de August de 2025

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Asian Tuna Cakes Mayo have become my go-to for a quick and satisfying meal, and I’m so excited to share this recipe with you! I first stumbled upon this delightful dish when I was looking for a budget-friendly way to use canned tuna, and wow, did it deliver. The aroma of the pan-frying cakes, with their crispy, golden exterior and savory interior, always fills my kitchen and makes my mouth water. This Asian tuna patties recipe is incredibly easy to whip up, perfect for busy weeknights or as a crowd-pleasing appetizer. Let’s get cooking these amazing tuna cakes!

Why You’ll Love This Asian Tuna Cakes Mayo

You’ll adore these amazing tuna cakes for so many reasons:

They’re incredibly quick to make, perfect for busy evenings.
The combination of savory tuna and a zesty spicy mayo is irresistible.
This is an Easy Asian tuna cakes with mayo that even beginners can master.
They’re a budget-friendly way to enjoy a delicious, protein-packed meal.
The crispy, golden-brown exterior is wonderfully satisfying.
You can easily adapt this recipe to be gluten-free.
It’s a versatile dish, great as a main course or appetizer.
Enjoying Easy Asian tuna cakes with mayo has never been simpler!

Ingredients for Asian Tuna Cakes Mayo

Gather these simple ingredients for a delicious batch of tuna cakes:

2 cans (142 g) flaked white tuna, drained – make sure to drain them well to avoid soggy cakes
2 green onions, finely chopped – use both the whites and greens for full flavor
1 egg – this acts as a binder
1 tbsp soy sauce – for that classic savory umami
2 tbsp arrowroot powder (or regular flour) – helps bind the mixture
1/4 cup mayonnaise – the base for our creamy cakes and spicy mayo
2 cloves garlic, minced – fresh garlic adds a pungent kick
Salt and pepper, to taste – season as needed
1/2 cup gluten-free crumbs or panko crumbs – for that perfect crispy coating
Avocado oil, for frying – a high smoke point oil is best
Sesame oil, for frying – adds a lovely nutty aroma
For Spicy Mayo: Mayonnaise, Lime juice, Sriracha sauce, Salt and pepper, to taste – this combination creates a fantastic dipping sauce, perfect for pairing with the Tuna cakes with ginger and soy mayo

How to Make Asian Tuna Cakes Mayo

Let’s get these delicious tuna cakes made! It’s a straightforward process that yields fantastic results.

Step 1: First, preheat your oven to 400°F (200°C). While the oven heats up, prepare your tuna mixture. In a medium mixing bowl, combine the drained flaked white tuna, the finely chopped white parts of the green onions, one egg, a tablespoon of soy sauce, two tablespoons of arrowroot powder (or regular flour), a quarter cup of mayonnaise, and two minced cloves of garlic. Season with a pinch of salt and pepper. Gently mix everything together with a spoon or your hands until it’s just combined. Be careful not to overmix, as this can make the cakes tough.
Step 2: Now, it’s time to shape and coat your tuna cakes. Take about two tablespoons of the tuna mixture and form it into a patty, roughly 2 inches in diameter. Repeat with the remaining mixture until you have about eight patties. In a shallow dish, place your gluten-free crumbs or panko crumbs. Gently press each tuna cake into the crumbs, coating both sides evenly. This coating is key for that delightful crunch we’re after.

Step 3: Heat a nonstick frying pan over medium heat. Add a tablespoon of avocado oil and a teaspoon of sesame oil. Once the oils are shimmering and warm – you should hear a gentle sizzle when you add the first cake – carefully place the coated tuna cakes into the pan. You’ll want to fry these pan-fried Asian tuna cakes mayo for about 2 to 3 minutes per side. Watch for a beautiful golden-brown color and a nice crispy texture. Don’t overcrowd the pan; cook in batches if necessary.
Step 4: While the tuna cakes are frying, whip up the spicy mayo. In a small bowl, whisk together about a quarter cup of mayonnaise, a tablespoon of fresh lime juice, and a teaspoon of sriracha sauce (or more, to your spice preference). Add a tiny pinch of salt and pepper. Stir until it’s smooth and creamy. This sauce is the perfect tangy and spicy complement to the savory cakes. Serve these delicious pan-fried Asian tuna cakes mayo immediately with the spicy mayo for dipping.

Pro Tips for the Best Asian Tuna Cakes Mayo

Follow these tips to ensure your tuna cakes are absolutely perfect every time:

For the crispiest exterior, don’t skip the panko crumb coating.
Ensure your tuna is well-drained to prevent a mushy interior.
Chill the mixture before forming patties; this makes shaping much easier and prevents them from falling apart during cooking.
Adjust the sriracha in the mayo to your desired level of heat.

What’s the secret to perfect Asian Tuna Cakes Mayo?

The secret to truly perfect Asian Tuna Cakes Mayo lies in a few key steps: ensuring the tuna is thoroughly drained, using a binder like egg and arrowroot powder, and achieving that perfect golden crust with panko. For the ultimate flavor, I always make sure to use fresh garlic and good quality soy sauce. It’s the best Asian tuna cakes recipe mayo I’ve found!

Can I make Asian Tuna Cakes Mayo ahead of time?

Yes, you can definitely prepare the tuna mixture ahead of time. Mix all the ingredients for the cakes and refrigerate it for up to 24 hours before forming and cooking. This actually helps the flavors meld! The spicy mayo can also be made a day in advance. For more quick meal ideas, check out these easy dinner recipes.

How do I avoid common mistakes with Asian Tuna Cakes Mayo?

The most common mistake is not draining the tuna enough, leading to soggy cakes. Also, overmixing the tuna mixture can result in a dense texture. Finally, make sure your pan is hot enough before adding the cakes to ensure a good sear and crispy coating. Learn more about proper cooking techniques at Gawa Recipes.

Best Ways to Serve Asian Tuna Cakes Mayo

These versatile Asian tuna cakes mayo are fantastic served in so many ways! For a light lunch or appetizer, I love pairing them with a simple side salad tossed with a sesame ginger dressing. They also make a wonderful main course when served alongside steamed rice and some stir-fried vegetables like broccoli or snap peas. And don’t forget that amazing spicy mayo; it’s the perfect accompaniment, creating a delightful Tuna patties Asian mayo dipping sauce that really elevates the whole dish. Consider trying them with some delicious side dishes.

Nutrition Facts for Asian Tuna Cakes Mayo

Here’s a look at the nutritional breakdown per serving of these delicious tuna cakes:

Calories: 220
Fat: 14.2 g
Saturated Fat: (Please note: Saturated fat information was not provided in the recipe details.)
Protein: 18.6 g
Carbohydrates: 8.5 g
Fiber: (Please note: Fiber information was not provided in the recipe details.)
Sugar: (Please note: Sugar information was not provided in the recipe details.)
Sodium: (Please note: Sodium information was not provided in the recipe details.)

Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, consult resources like the Academy of Nutrition and Dietetics.

Easy Asian Tuna Cakes Mayo: 2-Ingredient Spice - Asian Tuna Cakes Mayo - main visual representation

How to Store and Reheat Asian Tuna Cakes Mayo

Once your delightful Asian tuna cakes mayo are cooked and cooled, proper storage is key to maintaining their deliciousness. Let the cakes cool completely on a wire rack before storing them. I like to place them in an airtight container, separating layers with parchment paper if needed, and keep them in the refrigerator for up to 3 to 4 days. For longer storage, you can freeze these Asian tuna fritters mayo recipe wonders! Wrap each cooled cake tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. For more storage tips, see our food storage guide.

When you’re ready to enjoy them again, reheating is simple. For the best results, I recommend reheating them in a skillet over medium-low heat for a few minutes per side until warmed through and slightly crispy. You can also reheat them in a toaster oven or conventional oven at around 350°F (175°C) for about 5-10 minutes, or until heated through. The microwave works in a pinch, but they won’t be as crispy. Try reheating them with these kitchen tips.

Frequently Asked Questions About Asian Tuna Cakes Mayo

Are Asian tuna cakes healthy?

These Asian tuna cakes mayo can be a healthy choice! They’re packed with protein from the tuna and can be made with whole-grain or gluten-free crumbs. While they are pan-fried, using healthy oils like avocado oil helps. Opting for a light touch with the mayonnaise in the cakes and the spicy dip keeps them balanced. They’re definitely a nutritious way to enjoy tuna!

How to make Asian tuna cakes mayo with less spice?

If you prefer a milder flavor, simply reduce the amount of sriracha sauce in the spicy mayo. You can start with just half a teaspoon and add more to taste. Alternatively, you could omit the sriracha altogether and add a touch of honey or a pinch of sugar to the mayo mixture for a hint of sweetness instead of heat. This way, you still get that creamy dip without the fire!

Can I bake these Asian tuna cakes mayo instead of frying?

Absolutely! Baking is a great alternative if you want to make these Asian tuna cakes mayo even lighter. Preheat your oven to 400°F (200°C). Place the breaded cakes on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping them halfway through, until they’re golden brown and heated through. They won’t be quite as crispy as pan-fried, but they’ll still be delicious! For more baking tips, explore our baking recipes.

What are Asian tuna cakes with mayonnaise best served with?

These savory cakes are wonderful with a variety of accompaniments. I often serve them with steamed jasmine rice and a side of stir-fried vegetables like bok choy or broccoli. A simple green salad with a light vinaigrette also pairs nicely. And of course, don’t forget that zesty spicy mayo for dipping – it really completes the flavor profile.

Variations of Asian Tuna Cakes Mayo You Can Try

Once you’ve mastered the basic Asian Tuna Cakes Mayo, you’ll love experimenting with different twists! Here are a few ideas to get you inspired:

Spicy Kick: For an extra kick, try making a Spicy Asian tuna cakes recipe by adding a bit more sriracha directly into the tuna mixture, or even some finely minced jalapeño.
Gluten-Free Focus: Ensure you use gluten-free soy sauce and gluten-free breadcrumbs for a completely gluten-free experience. This makes them accessible for more people and still incredibly delicious.
Flavor Boost: Elevate your Asian inspired tuna cakes with mayo by adding a teaspoon of grated fresh ginger to the tuna mixture along with the garlic. A dash of sesame oil in the cakes themselves also adds a lovely nutty depth.
Baking Method: If you prefer not to fry, bake these cakes! Arrange them on a baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and cooked through.

About the Author

Fatima Garcia