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This Asian-inspired tuna cake recipe transforms simple pantry staples into a delicious meal that's both satisfying and easy to prepare. The combination of flaky tuna with Asian flavors creates a perfect balance that's elevated by the creamy, spicy mayo topping.
I first made these tuna cakes when looking for creative ways to use pantry staples during a busy week. They've since become a regular in our meal rotation because they're so versatile and everyone at the table enjoys them.
Ingredients
- Canned white tuna: drain well to ensure your cakes hold together properly
- Green onions: the whites provide savory flavor in the cakes while the greens make a perfect garnish
- Egg: essential binding agent that helps keep everything together
- Soy sauce: adds that umami depth that makes these distinctly Asian inspired
- Arrowroot powder: works as a gluten free binder but adds lightness compared to regular flour
- Mayonnaise: brings moisture and richness to the tuna mixture
- Garlic: minced fresh for maximum flavor impact
- Gluten free crumbs: create that perfect crispy exterior
- Avocado oil: ideal for high heat cooking without adding strong flavors
- Sesame oil: just a touch adds authentic Asian flavor notes
Step-by-Step Instructions
- Prepare the Tuna Mixture:
- Drain the tuna thoroughly by pressing it in a fine mesh strainer to remove excess moisture. This critical step ensures your cakes won't fall apart. In a large bowl, combine the well drained tuna with the whites of your green onions, keeping the greens aside for garnish later. Add the egg, soy sauce, arrowroot powder, mayonnaise, and minced garlic. Season with salt and pepper, then mix gently but thoroughly until everything is well incorporated but the tuna still maintains some texture.
- Form the Cakes:
- Using about 1/4 cup of mixture for each cake, gently shape into patties approximately 2 inches in diameter and about 3/4 inch thick. Press firmly enough that they hold together but not so hard that you compress all the texture out. Place your gluten free or panko crumbs on a plate and carefully coat each cake, pressing lightly to help the crumbs adhere to all surfaces.
- Cook the Tuna Cakes:
- Heat a nonstick skillet over medium heat and add a tablespoon of avocado oil plus a teaspoon of sesame oil. When the oil is shimmering but not smoking, carefully place the cakes in the pan, leaving space between each one. Cook undisturbed for about 2 minutes until the bottom develops a golden crust, then carefully flip using a thin spatula. Cook for another 2 minutes on the second side until equally golden and heated through.
- Make the Spicy Mayo:
- While the cakes cook, prepare your sauce by combining 1/4 cup mayonnaise with 1 tablespoon lime juice and 1 to 2 teaspoons of sriracha sauce depending on your heat preference. Add a pinch of salt and pepper, then whisk until smooth and well blended.
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The sesame oil is my secret ingredient here. While it's tempting to skip ingredients when they're used in small amounts, that teaspoon of sesame oil creates an authentic Asian flavor profile that transforms these from ordinary tuna cakes to something truly special. My daughter actually requested these for her birthday dinner last year which tells you how beloved they've become in our household.
Make Ahead Options
These tuna cakes can be prepared up to the forming stage and refrigerated covered for up to 24 hours before cooking. This makes them perfect for entertaining as you can do most of the work in advance. The uncooked cakes can also be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before coating in crumbs and cooking.
Ingredient Substitutions
If you need to make adjustments to this recipe, there are several easy swaps that work well. Canned salmon makes an excellent substitute for tuna with a similar texture but different flavor profile. For those avoiding eggs, a flax egg works well as a binder. The arrowroot powder can be replaced with cornstarch or regular all purpose flour if gluten isn't a concern. The spicy mayo can be customized with different hot sauces like gochujang for a Korean flair or sweet chili sauce for a Thai inspired version.
Serving Suggestions
These versatile tuna cakes pair beautifully with several side dishes. For a light meal, serve them over mixed greens dressed with rice vinegar and sesame oil. They also complement a simple cucumber salad with rice vinegar dressing. For a heartier option, serve alongside steamed jasmine rice or cauliflower rice for a lower carb alternative. A side of stir fried vegetables like snap peas and bell peppers rounds out the meal perfectly.
Common Queries
- → How can I keep the tuna cakes from falling apart?
Mix the ingredients thoroughly and use enough egg and crumbs to bind. Chilling the mixture before shaping also helps the cakes hold together during frying.
- → Can I substitute regular flour for arrowroot powder?
Yes, you can use all-purpose flour or even almond flour for binding if arrowroot isn't available. The texture will still hold well.
- → How spicy is the mayo topping?
The spiciness level can be easily adjusted by varying the amount of sriracha. Add more for a kick, or reduce for a milder dip.
- → What oil is best for frying the patties?
Avocado oil and sesame oil together provide a subtle nutty flavor and a high smoke point, ensuring the cakes fry up golden without burning.
- → Are these cakes suitable for gluten-free diets?
Absolutely! Just use gluten-free panko or crumbs to coat the patties. All other listed ingredients are naturally gluten-free.