Asian Tuna Cakes with Spicy Mayo (Printable Version)
Golden tuna patties with ginger, cilantro, and sesame, paired with zesty Sriracha mayo for dipping.
# What You'll Need:
→ Tuna Cakes
01 - 2 cans (5 oz each) solid tuna in water, drained
02 - 2 large eggs
03 - 1/3 cup panko breadcrumbs
04 - 2 tablespoons mayonnaise
05 - 2 tablespoons green onions, finely sliced
06 - 1 tablespoon fresh cilantro, chopped
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1 teaspoon fresh ginger, grated
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon ground black pepper
12 - 1/2 small red chili, finely chopped (optional)
13 - 2 tablespoons neutral oil (sunflower or canola) for frying
→ Spicy Mayo
14 - 1/3 cup mayonnaise
15 - 1 to 2 tablespoons Sriracha or other hot sauce, adjusted to taste
16 - 1 teaspoon fresh lemon or lime juice
17 - 1/2 teaspoon soy sauce
# Method:
01 - In a large mixing bowl, combine the drained tuna, eggs, panko breadcrumbs, mayonnaise, green onions, cilantro, soy sauce, sesame oil, grated ginger, minced garlic, black pepper, and chopped red chili. Mix thoroughly until all ingredients are evenly incorporated and the mixture holds together when pressed.
02 - Divide the mixture into 8 equal portions and shape each into a patty approximately 2.5 inches in diameter, pressing firmly to ensure they hold their shape during cooking.
03 - Heat neutral oil in a nonstick skillet over medium heat. Working in batches to avoid crowding, fry the tuna cakes for 3 to 4 minutes per side until golden brown and heated through. Transfer to a plate lined with paper towels to drain briefly.
04 - In a small bowl, whisk together the mayonnaise, Sriracha, lemon or lime juice, and soy sauce until smooth and well blended. Adjust the amount of Sriracha to reach your preferred heat level.
05 - Arrange the hot tuna cakes on a serving plate with the spicy mayo on the side for dipping. Serve immediately for the best texture and flavor.
# Chef's Tips:
01 -
- These come together in under 20 minutes but taste like restaurant food
- The crispy exterior gives way to impossibly tender, flavorful centers
02 -
- Let the mixture rest for 5 minutes before shaping, this prevents crumbling during cooking
- Do not overcrowd the pan or the temperature will drop and you will lose that coveted crust
03 -
- Use wet hands when shaping the patties to prevent sticking
- Let the cooked cakes rest for 2 minutes before serving, this keeps them juicy