While flipping through my recipe book, the savory scent of fresh green onions and warm, crispy tuna instantly transported me to street markets in Asia, where every bite felt like a celebration. That’s when I decided to whip up a batch of Asian Tuna Cakes with Spicy Mayo. If you’re looking for a delicious gluten-free appetizer that’s also quick to prepare—taking just 25 minutes—you’ve struck gold! These little cakes are not only easy to make, but they also bring a delightful explosion of flavors to your table, making them perfect for impressing guests or simply treating yourself after a long day. Curious about how to elevate your next meal with these tasty creations? Let’s dive in!
Why are Asian Tuna Cakes a Must-Try?
Deliciously Unique: The fusion of tender tuna and fresh green onions creates a flavor experience that’s both savory and satisfying.
Quick Preparation: These cakes can be whipped up in just 25 minutes, making them a perfect option for busy weeknights or unexpected guests.
Gluten-Free Goodness: You can enjoy these cakes without worrying, as they’re easily made gluten-free with the right breadcrumbs.
Versatile Serving Ideas: Serve them on a bed of mixed greens or in lettuce wraps for a fresh twist, making them suitable for various occasions.
Crowd-Pleasing Appeal: Whether for a casual dinner or a festive gathering, these Asian Tuna Cakes with Spicy Mayo are sure to impress with their crisp texture and zesty taste!
Asian Tuna Cakes Ingredients
For the Tuna Cakes
• Canned Tuna – Use high-quality, sustainably sourced tuna for the best flavor.
• Green Onions – Only the whites are used in the cakes, while the greens can garnish or be added for extra freshness.
• Egg – Acts as a binder; substitute with a flax egg to make a vegan version.
• Soy Sauce – Adds a rich umami flavor; use tamari for a gluten-free option.
• Arrowroot Powder – Serves as a gluten-free binding agent; cornstarch can work as a substitute.
• Mayonnaise – Provides creaminess; feel free to use homemade or a vegan alternative.
• Minced Garlic – Enhances the overall flavor; adjust the amount for more or less garlic intensity.
• Avocado Oil & Sesame Oil – These cooking fats add depth of flavor; can be replaced with olive oil if preferred.
• Sriracha – Brings a spicy kick to the mayo; adjust based on your heat tolerance.
• Lime Juice – Adds necessary acidity; fresh lime juice is recommended for the most vibrant flavor.
• Salt and Pepper – Essential for enhancing taste; adjust according to personal preference.
For the Spicy Mayo
• Mayonnaise – The base for this creamy dip; you can use any mayo you love!
• Lime Juice – Brightens the mayo; using fresh is best for that zing!
• Sriracha – Infuses heat; tailor it to your desired spice level.
• Salt and Pepper – To taste; keeps the flavors balanced.
These Asian Tuna Cakes with Spicy Mayo are sure to bring a delightful twist to your next meal!
Step‑by‑Step Instructions for Asian Tuna Cakes with Spicy Mayo
Step 1: Prepare the Tuna Mixture
In a large mixing bowl, combine the drained canned tuna, chopped green onion whites, a beaten egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well incorporated and form a cohesive mixture, which will serve as the base for your Asian Tuna Cakes.
Step 2: Shape the Cakes
With clean hands, take a portion of the tuna mixture and form it into small patties, about 2 inches in diameter. Make sure each patty is evenly shaped and about ½ inch thick for optimal cooking. Place the shaped cakes on a plate and set aside while you prepare to cook.
Step 3: Cook the Cakes
Heat a nonstick skillet over medium heat and add a drizzle of avocado and sesame oil. Once the oil is shimmering, carefully place the tuna patties in the pan, being sure not to overcrowd it. Cook for about 2–3 minutes on each side, flipping gently when golden brown and crispy, until the centers are cooked through.
Step 4: Make Spicy Mayo
In a small bowl, whisk together mayonnaise, fresh lime juice, Sriracha, and a bit of salt and pepper until smooth and well blended. Taste and adjust the Sriracha for desired spiciness. This creamy spicy mayo will serve as a delicious dip for your freshly made Asian Tuna Cakes.
Step 5: Serve
Arrange the golden brown Asian Tuna Cakes on a serving platter. Drizzle the spicy mayo on top or serve it on the side for dipping. Garnish with the reserved green onion tops for a pop of color and additional flavor, making this dish not just tasty but visually appealing as well.
Make Ahead Options
These Asian Tuna Cakes with Spicy Mayo are a lifesaver for busy weeknights! You can prepare the tuna mixture and shape the cakes up to 24 hours in advance. Simply combine the drained canned tuna, green onions, egg, soy sauce, arrowroot powder, mayonnaise, garlic, salt, and pepper in a bowl, mix well, and form into patties. Cover and refrigerate until you’re ready to cook. When it’s time to serve, heat your skillet and fry them for about 2-3 minutes on each side until golden brown and crispy. This way, you’ll enjoy delicious, homemade Asian Tuna Cakes with Spicy Mayo that taste just as fresh as if you made them on the spot!
How to Store and Freeze Asian Tuna Cakes
Fridge: Store leftover Asian Tuna Cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep them crispy.
Freezer: For longer storage, freeze uncooked patties layered between parchment paper in an airtight container for up to 2 months. Cook from frozen, adding an extra minute to the frying time.
Reheating: When ready to eat, reheat thawed tuna cakes in a nonstick skillet over medium heat for about 3–4 minutes per side until heated through and crispy.
Wrapping: If storing cooked cakes, ensure they are completely cool before wrapping tightly in plastic wrap to prevent moisture buildup during refrigeration.
Variations & Substitutions for Asian Tuna Cakes
Customize your Asian Tuna Cakes with fun variations that will tantalize your taste buds!
- Herb-Infused: Add fresh herbs like cilantro or basil to the mixture for an aromatic twist. These bring a lovely freshness that elevates each bite.
- Veggie Boost: Toss in finely diced bell peppers or carrots to the tuna mixture for extra texture and color. They meld beautifully with the cakes while adding a nutritious crunch.
- Fresh Tuna Alternative: Substitute canned tuna for cooked, flaked fresh tuna. This change offers a lighter, more delicate flavor profile that highlights the fresh ingredients.
- Spicy Kick: For the adventurous, mix in red pepper flakes or chopped jalapeños to the cake mixture. The added heat complements the creamy spicy mayo perfectly.
- Crispy Coating: Before frying, coat the patties in gluten-free breadcrumbs or crushed rice crackers. This creates an extra crunch that contrasts beautifully with the tender fish inside.
- Coconut Creole: Incorporate shredded coconut into the tuna mixture for a hint of sweetness and a subtle tropical flair. Pair with a tangy lime mayo for a delightful balance!
- Asian Pesto: Blend in a spoonful of store-bought or homemade Curry Coconut Milk for a rich, flavorful base that adds depth to your cakes.
- Savory Sriracha: Experiment by blending more sriracha into the mayo or incorporating a dash of your favorite hot sauce right into the tuna mix. Spice up those flavors to match your cravings!
Enjoy crafting your own culinary masterpiece with these delightful adjustments! And if you’re still in the mood for more delicious ideas, try serving these alongside a refreshing salad or a delicious side of Tacos Cabbage Slaw!
What to Serve with Asian Tuna Cakes with Spicy Mayo
These delightful cakes are the perfect centerpiece for a meal, inviting a variety of complementary flavors that elevate your dining experience.
- Crispy Green Salad: A fresh salad with crunchy greens, cucumbers, and a tangy vinaigrette brightens each bite, enhancing the richness of the tuna cakes.
- Steamed Broccoli: Tender, lightly salted broccoli adds a satisfying crunch, providing a nutritious contrast to the savory flavors of the patties.
- Quinoa Pilaf: A fluffy quinoa pilaf featuring carrots and peas offers a nutty base that harmonizes with the Asian flavors in the tuna cakes.
- Rice Paper Rolls: Light and refreshing, these rolls filled with shrimp and fresh herbs provide a delightful pairing that emphasizes freshness and texture.
- Mango Salsa: Sweet and spicy, a mango salsa brings a tropical note, perfectly balancing the savory and zesty elements of the spicy mayo.
- Cold Soba Noodles: Served cold with a soy dressing, these noodles are a perfect side, offering a light and soothing texture that complements the cakes beautifully.
- Chilled Tea: For a soothing drink, serve iced green tea with a hint of citrus; it refreshes the palate between bites and enhances the overall experience.
- Chocolate Mousse: For dessert, a light chocolate mousse provides a sweet finish, contrasting with the savory flavors while leaving everyone wanting more!
Expert Tips for Asian Tuna Cakes
- Choosing Tuna Wisely: Use high-quality canned tuna for optimum flavor. Sustainable brands provide better taste and support responsible fishing practices.
- Avoid Sogginess: Ensure tuna is well-drained before mixing to prevent soggy cakes that won’t hold their shape.
- Uniform Patty Size: Keep your patties about ½ inch thick and 2 inches wide for even cooking, ensuring each cake turns out crispy and golden.
- Batch Cooking: Avoid overcrowding the pan; cook in batches to achieve a perfect brown crust on each cake.
- Customize Spice Levels: Adjust the amount of sriracha in the spicy mayo to suit your spice tolerance—more for the adventurous palates!
- Fresh Garnish: Don’t forget to top your Asian Tuna Cakes with the reserved green onion greens; they add a fresh pop of color and flavor!
Asian Tuna Cakes with Spicy Mayo Recipe FAQs
What type of canned tuna should I use?
Absolutely, I recommend opting for high-quality, sustainably sourced canned tuna. Brands like Wild Planet or Safe Catch usually provide a more tender, flavorful experience. Fresh tuna can also be used if you prefer a different texture, though it requires cooking beforehand.
How should I store leftovers?
Leftover Asian Tuna Cakes can be stored in an airtight container in the refrigerator for up to 3 days. To retain their crispy texture, reheat in a skillet rather than in the microwave, which can make them soggy.
Can I freeze Asian Tuna Cakes?
Yes, you can freeze the uncooked patties! Layer them between parchment paper in an airtight container and freeze for up to 2 months. When you’re ready to cook them, fry them straight from frozen, adding an extra minute to the cooking time to ensure they’re heated through.
What if my tuna cakes fall apart while cooking?
If your patties are falling apart, it’s likely that the mixture needs extra binding. You can add more arrowroot powder or a little more mayonnaise to help them hold together better. Also, ensure your tuna is well-drained to help with the consistency.
Are these tuna cakes suitable for those with allergies?
These Asian Tuna Cakes can be made gluten-free by using tamari instead of regular soy sauce and ensuring your breadcrumbs are gluten-free. For egg allergies, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes) to bind the cakes.
How can I adjust the spiciness of the spicy mayo?
To customize the heat level in your spicy mayo, simply adjust the amount of sriracha you add! Start with a teaspoon, taste it, and then gradually add more until you reach your desired spice level. You can also mix in a bit of honey for a sweet-spicy balance!
Savory Asian Tuna Cakes with Spicy Mayo in Just 25 Minutes
Ingredients
Equipment
Method
- In a large mixing bowl, combine the drained canned tuna, chopped green onion whites, a beaten egg, soy sauce, arrowroot powder, mayonnaise, minced garlic, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well incorporated.
- Take a portion of the tuna mixture and form it into small patties, about 2 inches in diameter and ½ inch thick. Place on a plate and set aside.
- Heat a nonstick skillet over medium heat and add a drizzle of avocado and sesame oil. Once shimmering, carefully place the tuna patties in the pan, cooking for 2–3 minutes on each side until golden brown and crispy.
- In a small bowl, whisk together mayonnaise, fresh lime juice, sriracha, and salt and pepper until smooth. Adjust sriracha for desired spiciness.
- Arrange the tuna cakes on a serving platter. Drizzle the spicy mayo on top or serve it on the side for dipping, garnished with reserved green onion tops.
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