Description
These Bold Asian-Style Tuna Cakes are a fusion twist on the classic fish cake—flaky tuna combined with ginger, garlic, scallions, sesame oil, and a touch of chili paste, all bound together with panko and egg. Pan-fried to a crisp golden crust (or baked for a lighter version), they’re served alongside a creamy, tangy spicy mayo that cuts through the richness. Ready in under 30 minutes, they make an effortless appetizer, protein-packed lunch, or light weeknight dinner. With layers of umami, bright citrus, and just the right amount of heat, these tuna cakes deliver big flavor every time.
Ingredients
For the Tuna Cakes
- 2 cans (5 oz each) tuna in water, drained well
- 1/4 cup finely chopped onion
- 1/4 cup chopped carrot
- 1/4 cup chopped green onion
- 1/4 tsp salt
- 2 pinches ground black pepper
- 2 eggs
- 3 tbsp all-purpose flour
- 2 tbsp neutral cooking oil (vegetable or avocado oil)
For the Spicy Mayo
- 3 tbsp mayonnaise
- 1 tbsp gochujang (Korean red chili paste)
- 1 tsp lemon juice
- Optional: 1/2 tsp sugar for balance
Instructions
1. Prepare the mix
In a large bowl, combine the drained tuna, chopped onion, carrot, green onion, salt, and pepper. Add in the eggs and flour. Mix everything until well combined and evenly coated.
2. Form the cakes
Using clean hands or a spoon, shape the mixture into small patties, about 2–3 inches in diameter. You should get around 8 pieces.
3. Cook the patties
Heat oil in a non-stick skillet over medium heat. Once hot, add the tuna cakes in a single layer without overcrowding. Cook for 2–3 minutes per side, or until golden brown and crisp.
4. Make the spicy mayo
While the cakes cook, mix the mayonnaise, gochujang, lemon juice, and sugar in a small bowl. Stir until smooth and creamy.
5. Serve hot
Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm, drizzled or dipped in spicy mayo.
Notes
- Tuna choice: Canned tuna in water is convenient—drain and blot well. For a steak-like texture, use sushi-grade fresh tuna, diced into ¼″ pieces.
- Binder consistency: Mixture should hold its shape when pressed but remain tender. Adjust panko one tablespoon at a time if too wet.
- Chilling step: Refrigerate formed cakes for at least 15 minutes before cooking to firm up and prevent breakage.
- Cooking oil: Use a neutral, high-smoke-point oil (grapeseed, avocado) to achieve a crisp crust without imparting off flavors.
- Bake option: Preheat to 400 °F (200 °C), brush cakes lightly with oil, and bake 12–15 minutes, flipping halfway. Broil 1–2 minutes per side for extra color.
- Spicy mayo variations: Swap Sriracha for gochujang or sambal oelek; add honey for sweetness, lime juice for brightness, or extra sesame oil for nuttiness.
- Gluten-free swap: Replace panko with almond flour or gluten-free breadcrumbs; use tamari instead of soy sauce.
- Make-ahead: Shape and freeze cakes individually on a tray, then bag for up to 1 month. Cook from frozen, adding 1–2 minutes per side.
- Reheating: Oven (350 °F for 8–10 min) or skillet (2–3 min per side) restores crispness; avoid microwaving.
- Serving suggestions: Garnish with sesame seeds, scallions, and microgreens. Pair with cucumber ribbons, pickled veggies, jasmine rice, and a cold lager or green tea.