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This Asian tuna cake recipe transforms humble canned tuna into a sophisticated appetizer or main dish that tastes like it came from your favorite fusion restaurant. The combination of tender tuna with Asian flavors and the kick of spicy mayo creates a perfect balance that will have everyone asking for seconds.
I first made these tuna cakes when looking for something different to do with canned tuna beyond the usual sandwich. My family was skeptical at first but now requests these crispy cakes at least twice a month.
Ingredients
- Canned white tuna: Provides the perfect flaky base and high protein content. Look for sustainably caught varieties.
- Green onions: Add freshness and subtle bite. The whites provide sharpness while cooking and the greens make perfect garnish.
- Soy sauce: Brings umami depth that elevates the tuna. Low sodium works well if watching salt intake.
- Arrowroot powder: Acts as a binder without the heaviness of flour and keeps these gluten free.
- Mayonnaise: Adds moisture and richness to prevent the cakes from drying out.
- Garlic: Brings aromatic flavor that pairs perfectly with the Asian profile.
- Gluten free crumbs: Create that essential crispy exterior. Panko works wonderfully for a lighter texture if not concerned about gluten.
- Avocado oil: Has a high smoke point perfect for achieving that golden crust.
- Sesame oil: Brings authentic Asian flavor with just a small amount.
Step-by-Step Instructions
- Prepare the Tuna Mixture:
- Drain the canned tuna thoroughly to prevent soggy cakes. In a large mixing bowl combine the tuna with the white parts of the green onions reserving the green tops for garnish. Add the egg which acts as a crucial binder along with the soy sauce for flavor. Incorporate the arrowroot powder mayonnaise and minced garlic ensuring all ingredients are evenly distributed. Season with salt and pepper remembering the soy sauce already adds saltiness.
- Form the Cakes:
- Use your hands to gently shape the mixture into uniform patties approximately 2 inches in diameter and about half an inch thick. The mixture should hold together but still remain somewhat delicate. Place the gluten free crumbs or panko on a plate and carefully coat each cake pressing lightly to ensure the crumbs adhere to all sides. For best results refrigerate the formed cakes for 15 minutes if time allows.
- Cook the Tuna Cakes:
- Heat a large nonstick pan over medium heat and add a tablespoon of avocado oil along with a teaspoon of sesame oil. The combination provides both high heat capability and flavor. Place the cakes in the pan without overcrowding allowing at least an inch between each. Cook for approximately 2 minutes until the bottom develops a golden brown crust then carefully flip using a thin spatula. Cook the second side for another 2 minutes until equally golden and heated through.
- Make the Spicy Mayo:
- In a small bowl combine a quarter cup of mayonnaise with a tablespoon of fresh lime juice and sriracha sauce to taste. Start with a teaspoon of sriracha and adjust according to your heat preference. Add a small pinch of salt and freshly ground black pepper then whisk until smooth and well combined. The sauce should have a pale orange hue and silky consistency.
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The sesame oil is my secret weapon in this recipe. Though you only need a small amount it transforms the flavor profile completely bringing authentic Asian restaurant quality to your homemade dish. My husband who normally dislikes seafood always makes an exception for these crispy savory cakes.
Storage and Leftovers
These tuna cakes maintain their texture and flavor remarkably well when stored properly. After cooling completely place them in an airtight container with parchment paper between layers to prevent sticking. They will keep in the refrigerator for up to three days. For best results when reheating place them in a 350°F oven for about 10 minutes rather than microwaving which can make them soggy. The spicy mayo can be stored separately in the refrigerator for up to a week making it easy to enjoy these cakes multiple times.
Serving Suggestions
Transform these Asian tuna cakes into a complete meal by serving them over a bed of mixed greens tossed with rice vinegar and sesame oil. For a more substantial dinner pair them with coconut rice and a side of quick pickled vegetables like cucumber or daikon radish. The tuna cakes also make excellent sliders when placed on small Hawaiian rolls with lettuce and extra spicy mayo. For an elegant appetizer presentation place each cake on a cucumber slice topped with a small dollop of the spicy mayo and garnished with the reserved green onion tops.
Ingredient Substitutions
This recipe welcomes adaptation based on what you have available. Canned salmon works beautifully as an alternative to tuna providing more omega3 fatty acids. If avoiding eggs a mixture of 2 tablespoons of ground flaxseed with 3 tablespoons of water makes an excellent binder after sitting for 5 minutes. For those avoiding mayonnaise Greek yogurt creates a tangier but equally moist result. The arrowroot powder can be substituted with cornstarch or regular allpurpose flour if gluten is not a concern. Fresh herbs like cilantro or Thai basil make wonderful additions to the base recipe for even more flavor complexity.
Common Queries
- → Can I use fresh tuna instead of canned?
Yes, fresh tuna works well. Cook and flake it before combining with the other ingredients for the best texture.
- → What can I substitute for arrowroot powder?
Regular flour, cornstarch, or potato starch can be used as alternatives. Adjust as needed for gluten-free preference.
- → How spicy is the mayo topping?
The heat comes from sriracha sauce. Adjust the amount to suit your spice tolerance, or omit for a milder taste.
- → Can I bake the tuna cakes instead of frying?
Yes, baking at 400°F for 12-15 minutes, flipping halfway, will yield a crisp texture with less oil.
- → Are these suitable for meal prep?
Definitely! Cooked tuna cakes store well in the fridge for up to three days and reheat nicely.