Asian-Style Tuna Cakes

The first time I made these tuna cakes, I was rushing to get dinner on the table before friends came over. I expected something functional and quick, but when that first cake hit the hot oil, the whole kitchen filled with this incredible aroma of sesame and garlic. Everyone ended up standing around the stove, picking at them straight from the pan. Now they are my go to whenever I want something that feels impressive but actually takes zero effort.

Last summer I served these at a small dinner party and watched my friend Sarah, who is usually suspicious of fish anything, take a tentative bite. Her eyes actually widened, and she proceeded to eat three cakes while barely coming up for air. Something about the way the spicy mayo cuts through the richness and the sesame oil makes everything taste restaurant special. It is now the most requested recipe in my circle.

Ingredients

• White tuna in water: I have tried every canned tuna out there and white tuna packed in water gives you the cleanest flavor and best texture for cakes
• Green onions: Using both the white and green parts gives you layers of flavor, mild onion bite from the whites and fresh brightness from the greens
• Arrowroot powder: This little trick keeps the cakes tender while still holding them together perfectly, but flour works fine too
• Sesame oil: Do not skip this, it is what gives the cakes that distinctive nutty aroma that makes everyone ask what you are cooking
• Panko breadcrumbs: They create this incredibly light, shattering crunch that regular breadcrumbs just cannot match

Instructions

Get your mise en place ready:

Chop those green onions, keeping the whites and greens separate, and pour your breadcrumbs into a shallow dish so you can work efficiently once your hands are messy.

Whisk up the spicy mayo first:

Combine the mayonnaise, lime juice, sriracha, salt and pepper in a small bowl and pop it in the fridge, letting the flavors meld while you make the cakes.

Build the tuna mixture:

In a large bowl, mix together the drained tuna, white parts of the green onions, egg, soy sauce, arrowroot, the quarter cup of mayonnaise, garlic, salt and pepper until everything is evenly distributed.

Shape into patties:

Form the mixture into 9 small cakes, about 2 inches wide, then gently press each one into the breadcrumbs to coat all sides.

Fry until golden:

Heat your skillet with a mix of avocado and sesame oil over medium heat, then cook the cakes in batches for about 2 minutes per side until they are gorgeous and crispy.

Plate them up:

Transfer to paper towels to drain briefly, then arrange on a platter and drizzle with that spicy mayo you made earlier, scattering with the reserved green onions and sesame seeds.

Save

These have become my secret weapon for those nights when I want comfort food but something that feels a little special. There is something so satisfying about taking a bite through that crispy crust into the soft, savory center. The spicy mayo ties everything together with just the right amount of kick.

Make Them Your Own

I have played around with these so much and found that swapping in some minced fresh ginger or a dash of fish sauce takes them in an entirely delicious direction. Sometimes I add a handful of finely shredded cabbage to the mixture for extra crunch and more vegetables. The basic formula is so forgiving that you can really make it work with whatever you have in your fridge.

Serving Ideas That Work

While these are perfect on their own as an appetizer, I love building a whole bowl around them. Steamed rice, some quick pickled cucumbers, maybe a handful of edamame, and suddenly you have this complete meal that feels so satisfying. They also work surprisingly well tucked into lettuce cups for something lighter.

Meal Prep and Storage

The beautiful thing about these tuna cakes is that they actually reheat beautifully if you have leftovers. I usually pop them in a hot skillet for a couple minutes per side to bring back that crispy exterior. You can also freeze the uncooked patties between sheets of parchment paper for up to two months, which means dinner is never more than 15 minutes away.

• Let the mixture rest in the fridge for 15 minutes before shaping if it feels too loose
• Double the spicy mayo because you will want to put it on everything
• These reheat best in a skillet rather than the microwave to maintain that crunch

Save

I hope these become a regular in your rotation like they have in mine. There is something so perfect about food that comes together quickly but tastes like you really cared.

Your Questions Answered

→ Can I use fresh tuna instead of canned?

Yes, you can use fresh tuna. Cook and flake about 12 oz fresh tuna before incorporating it into the mixture. Ensure it's cooled slightly before mixing with other ingredients.

→ How do I store leftover tuna cakes?

Store cooked tuna cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F oven for 5-7 minutes until warmed through.

→ Can I freeze uncooked tuna cakes?

Absolutely. Arrange uncooked patties on a baking sheet and freeze until firm, then transfer to a freezer-safe container with parchment paper between layers. They'll keep for up to 2 months. Thaw before cooking.

→ What can I serve with tuna cakes?

These pair wonderfully with steamed jasmine rice, Asian slaw, or wrapped in butter lettuce cups for a low-carb option. They also work well alongside miso soup or a simple cucumber salad.

→ How can I make the spicy mayo less or more spicy?

Start with 1 tablespoon sriracha and taste. For milder flavor, reduce to 1 teaspoon. For extra heat, increase to 2 tablespoons or add a pinch of cayenne pepper to the sauce.

→ What's the best oil for frying?

A blend of neutral avocado oil and toasted sesame oil works best. The avocado oil handles high heat well, while sesame oil adds authentic Asian flavor. Canola or vegetable oil are suitable alternatives.