Asian-Style Tuna Cakes (Printable)

Crispy tuna patties with Asian flavors and zesty spicy mayo. Ready in 25 minutes.

# What You'll Need:

→ Tuna Cakes

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→ Spicy Mayo

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→ Garnish

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# How To Make It:

01 - Separate and finely chop the green onions, reserving the green tops for garnish. Place breadcrumbs in a shallow dish for coating.
02 - In a small bowl, whisk together mayonnaise, lime juice, sriracha, salt, and pepper. Cover and refrigerate until serving.
03 - In a large bowl, combine drained, flaked tuna, white parts of green onions, egg, soy sauce, arrowroot (or flour), 1/4 cup mayonnaise, minced garlic, salt, and pepper. Mix until evenly blended and the mixture holds together.
04 - Shape the mixture into 9 small patties (about 2 inches wide). Lightly coat each patty in breadcrumbs, pressing gently to adhere.
05 - Heat a nonstick skillet over medium heat. Add a blend of avocado oil and sesame oil. Fry tuna cakes in batches, 2 minutes per side, until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain.
06 - Arrange tuna cakes on a serving plate. Drizzle with spicy mayo and garnish with green onion tops and sesame seeds if desired. Serve warm.

# Expert Advice:

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  • These come together in under 30 minutes but taste like you spent way more time on them
  • The crispy outside gives way to this incredibly tender, flavorful inside that even people who swear they hate canned fish will love
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  • The mixture might feel loose and worry you but once it hits the heat, the egg and arrowroot work their magic and everything holds together beautifully
  • Crowding the pan is the fastest way to soggy cakes, so resist the urge and cook in batches instead
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  • Gently patting the breadcrumbs onto the cakes rather than pressing hard gives you a lighter, more delicate crunch
  • Let the cooked cakes rest on a wire rack instead of paper towels if you want to keep them crispy on all sides
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