Asian-Style Tuna Cakes with Spicy Mayo are a vibrant and delicious spin on traditional fish cakes. These crisp, golden patties are packed with the savory punch of soy sauce, garlic, and green onions, making them an irresistible choice for any meal. Thanks to canned tuna and everyday pantry ingredients, this recipe is quick to prepare, perfect for a weeknight dinner, light lunch, or appetizer. Topped with a creamy sriracha mayo, each bite delivers the perfect balance of crunch, spice, and umami flavor.
Ingredients
For the Tuna Cakes:
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2 cans (142 g each) flaked white tuna, drained
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2 green onions, finely chopped (whites and greens separated)
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1 egg
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1 tbsp soy sauce
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2 tbsp arrowroot powder (or all-purpose flour)
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¼ cup mayonnaise
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2 cloves garlic, minced
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Salt and black pepper, to taste
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½ cup breadcrumbs (panko or gluten-free)
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Avocado oil and sesame oil, for frying
For the Spicy Mayo:
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½ cup mayonnaise
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Juice from ½ lime
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1 tbsp sriracha sauce
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Salt and black pepper, to taste
Directions
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Prep the Ingredients:
Chop the green onions, separating the white and green parts. Set aside the green tops for garnish. Pour breadcrumbs into a shallow dish for coating. -
Make the Spicy Mayo:
In a small bowl, combine mayonnaise, lime juice, sriracha, salt, and pepper. Mix well and refrigerate until serving. -
Mix the Tuna Cakes:
In a large bowl, combine drained tuna, white parts of green onions, egg, soy sauce, arrowroot (or flour), mayonnaise, garlic, salt, and pepper. Mix until well combined and the mixture holds together. -
Form and Coat the Cakes:
Shape the tuna mixture into 2-inch patties. Lightly coat each cake in breadcrumbs, pressing gently to help them stick. -
Cook the Cakes:
Heat a nonstick skillet over medium heat. Add a mix of avocado and sesame oil. Fry tuna cakes for about 2 minutes per side, or until golden and crispy. Cook in batches to avoid overcrowding. -
Serve:
Place the cooked tuna cakes on a serving plate. Drizzle with spicy mayo and garnish with green onion tops and optional sesame seeds.
Nutrients (Per Serving — Makes About 9 Cakes)
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Calories: 150
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Total Fat: 10g
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Saturated Fat: 2g
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Cholesterol: 50mg
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Sodium: 350mg
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Total Carbohydrates: 7g
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Sugars: 2g
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Protein: 10–12g (depending on tuna brand)
Why This Recipe Works
1. Pantry-Friendly
Most ingredients in this recipe are items you likely already have in your pantry or fridge—canned tuna, mayonnaise, soy sauce, breadcrumbs, and sriracha. The simplicity of these ingredients doesn’t compromise the boldness of flavor, which makes this dish a reliable option for weeknights or last-minute meals.
2. Quick and Easy
From start to finish, these tuna cakes can be ready in under 30 minutes. There’s no need to pre-cook the tuna, and the frying process is quick due to the small size of each cake. Even the spicy mayo sauce requires just a few ingredients and a simple stir.
3. Highly Versatile
These cakes are endlessly adaptable. Gluten-free? Use gluten-free breadcrumbs and flour alternatives. Prefer more heat? Increase the sriracha in the mayo or add chili flakes to the mixture. Want to make it low-carb? Swap the breadcrumbs for almond flour or crushed pork rinds.
4. Nutritionally Balanced
Tuna is a high-protein, low-calorie food rich in omega-3 fatty acids. Combined with eggs, a small amount of healthy fats, and optional gluten-free components, these tuna cakes make for a well-rounded meal. They’re satisfying without being heavy and deliver a nutritional punch that supports heart and brain health.
Nutritional Benefits
Each serving of these tuna cakes provides approximately:
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150 calories
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10 grams of fat (primarily from avocado oil, mayonnaise, and tuna)
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2 grams of saturated fat
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50 milligrams of cholesterol
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7 grams of carbohydrates
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10–12 grams of protein
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350 milligrams of sodium
This makes them ideal for individuals looking for a protein-rich, moderate-fat, and relatively low-carb meal. Plus, the inclusion of garlic, green onions, and lime juice introduces antioxidants and vitamin C to the mix, contributing to immune support.
Flavor Profile and Texture
The flavor of these tuna cakes is driven by bold Asian-inspired elements. Soy sauce adds that unmistakable umami depth, while garlic and green onion provide an aromatic lift. The spicy mayo, made with sriracha and lime, creates a creamy, zesty contrast that ties the entire dish together.
Texturally, the cakes have a crispy exterior thanks to the breadcrumb coating, while the inside remains moist and tender. The balance of textures keeps every bite interesting, especially when paired with the cool, velvety mayo drizzle.
Serving Ideas and Pairings
These cakes are delicious on their own, but even better when served as part of a thoughtfully composed plate. Here are a few serving suggestions:
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With Rice Bowls: Place a few cakes over steamed jasmine or brown rice with a side of quick-pickled cucumbers or carrots for an Asian-inspired lunch bowl.
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As Sliders: Tuck a tuna cake into a mini bun with shredded cabbage and a dollop of spicy mayo for a fun party appetizer or light meal.
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With Asian Slaw: The crunch and acidity of a slaw made with napa cabbage, carrots, and a rice vinegar dressing pair wonderfully with the savory tuna cakes.
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As a Bento Box Addition: Add them to a lunchbox with edamame, seaweed salad, and rice for a balanced, colorful meal.
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Wrapped in Lettuce or Nori: For a low-carb option, wrap the tuna cakes in butter lettuce or nori sheets with cucumber sticks and avocado slices.
Tips for Success
Use Good-Quality Tuna
The flavor of the tuna is front and center, so using a high-quality canned tuna (preferably packed in water and sustainably sourced) will make a noticeable difference in taste and texture.
Drain the Tuna Well
Excess liquid can make your cakes soggy and cause them to fall apart. Make sure the tuna is well-drained and flaked before mixing.
Don’t Skip the Breadcrumb Coating
The breadcrumbs are crucial for creating a crisp outer crust. You can toast them lightly beforehand for extra crunch or use seasoned panko for additional flavor.
Control the Heat
If you’re serving these to kids or spice-sensitive guests, reduce or omit the sriracha in the mayo and offer it on the side instead.
Cook in Batches
To ensure even browning, avoid overcrowding the pan. Cook in batches and wipe the pan between rounds if necessary to prevent burnt crumbs.
Make-Ahead and Storage
These tuna cakes can be made ahead and stored in the fridge for up to 3 days. To reheat, simply pan-fry for a couple of minutes on each side or bake at 375°F (190°C) for 10 minutes until warmed through.
They also freeze well. To freeze, lay the uncooked patties on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. Cook directly from frozen, adding a few extra minutes to the cook time.
Conclusion
Asian-Style Tuna Cakes with Spicy Mayo are proof that canned tuna doesn’t have to be boring. With just a handful of ingredients and less than 30 minutes, you can transform an everyday pantry item into something truly special. This dish brings together the ease of home cooking with the bold flavors of Asian cuisine, offering a creative, satisfying solution for busy weeknights, meal prep sessions, or casual gatherings.
From their crispy texture to their vibrant flavors, these tuna cakes deliver on every front—nutrition, taste, and convenience. Whether you serve them over rice, in sliders, or with a side of crunchy slaw, they’re sure to become a regular rotation in your kitchen.
So the next time you’re staring at a couple of cans of tuna wondering what to do with them—think beyond the sandwich. Whip up a batch of Asian-Style Tuna Cakes and enjoy the fusion of simplicity and sophistication in every bite.