“Can you believe how fast these Asian Tuna Cakes with Spicy Mayo come together?” I mused while whipping up a batch in the dim light of my kitchen. Just 25 minutes is all it takes to craft these mouthwatering delights, making them an ideal quick-fix dinner or a stunning appetizer to wow your guests. Packed with protein from high-quality canned tuna and a gluten-free twist using arrowroot powder, these cakes are the perfect blend of healthy and satisfying. Plus, with their crispy exterior and tender interior paired with that zesty spicy mayo, they’re sure to become a staple in your home cooking repertoire. Want to see just how easy it is to bring this flavor-packed dish to the table? Let’s dive in!
Why Are Tuna Cakes So Irresistible?
Quick and Easy: These Tuna Cakes come together in just 25 minutes, perfect for busy nights when time is of the essence.
Crispy Perfection: With a golden, crispy exterior and tender inside, they provide a satisfying bite that’s hard to resist.
Flavorful Adventure: The spicy mayo adds a zesty kick that elevates these cakes, making them feel gourmet without the fuss.
Versatile Ingredients: Feel free to customize with your favorite add-ins like bell peppers or cilantro, ensuring each batch can be uniquely yours.
Healthy and Wholesome: A great source of protein and healthy fats, these cakes let you indulge without the guilt, keeping your meals nutritious.
Try serving them over a bed of mixed greens or in crisp lettuce wraps for an exciting twist!
Tuna Cakes with Spicy Mayo Ingredients
• Dive into the deliciousness of Tuna Cakes with Spicy Mayo with these must-have ingredients!
For the Cakes
- Canned Tuna – Opt for high-quality, sustainably sourced tuna for the best flavor.
- Green Onions – Adds a delightful freshness; use both green and white parts for balance.
- Egg – This is your binder, holding the cakes together perfectly.
- Soy Sauce – Brings umami depth; consider low-sodium for a healthier option.
- Arrowroot Powder – A fantastic gluten-free binder; cornstarch is a suitable alternative if needed.
- Mayonnaise – Adds creaminess to the cakes and is also the base for your spicy mayo.
- Garlic (minced) – Enhances flavor; adjust to taste depending on your love for garlic.
- Avocado Oil – Ideal for high heat cooking, ensuring a crispy finish.
- Sesame Oil – Imparts a beautiful aroma for that authentic Asian flavor.
For the Spicy Mayo
- Mayonnaise – This will be the creamy foundation for your zesty sauce.
- Lime Juice – Provides a bright, refreshing tang that complements the richness.
- Sriracha – A flavorful way to introduce heat; adjust the amount to your spice preference.
- Salt and Pepper – Essential for seasoning; just a pinch enhances all flavors wonderfully.
Step‑by‑Step Instructions for Tuna Cakes with Spicy Mayo
Step 1: Prepare Mixture
In a mixing bowl, combine 2 cans of drained tuna, finely chopped green onions (white parts only), 1 egg, 2 tablespoons soy sauce, 2 tablespoons arrowroot powder, 2 tablespoons mayonnaise, and 1 tablespoon minced garlic. Season with salt and pepper to taste. Use a fork to mix everything thoroughly until well combined, ensuring the tuna is broken up and the ingredients are evenly distributed, about 2-3 minutes.
Step 2: Form Patties
Once your tuna mixture is ready, use your hands to shape it into small patties, roughly 2 inches in diameter and about ½ inch thick. This size ensures even cooking and helps achieve a delightful crispy texture. Arrange the formed patties on a plate, spacing them apart while you prepare to cook them, about 8-10 patties depending on your mixture.
Step 3: Cook Patties
Heat 2 tablespoons of avocado oil and 1 teaspoon of sesame oil in a nonstick skillet over medium heat. When the oils shimmer, carefully add the tuna cakes to the pan, ensuring not to overcrowd them. Cook each patty for approximately 2-3 minutes on each side until they turn golden brown and crispy. Use a spatula to gently flip the cakes without breaking them, keeping an eye on doneness.
Step 4: Prepare Spicy Mayo
While the tuna cakes are cooking, whip up the spicy mayo. In a small bowl, whisk together 3 tablespoons of mayonnaise, the juice of half a lime, 1 tablespoon of sriracha, and a pinch of salt and pepper. Mix until the ingredients are well blended and smooth, creating a creamy, zesty sauce that will perfectly complement the Tuna Cakes.
Step 5: Serve
Once the patties are golden brown and cooked through, transfer them to a plate lined with paper towels to absorb excess oil. Serve the Tuna Cakes warm, drizzled with the spicy mayo, or offer it on the side for dipping. Enjoy these flavorful Tuna Cakes with Spicy Mayo as an appetizer or a light main course.
Expert Tips for Tuna Cakes with Spicy Mayo
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Drain Tuna Well: Ensure your canned tuna is thoroughly drained to prevent sogginess in the cakes. Excess moisture can lead to heavy, dense patties.
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Patty Size Matters: Form patties roughly 2 inches in diameter and ½ inch thick for even cooking and that perfect crispy texture. Thicker patties won’t cook through properly.
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Oil Temperature: Preheat your oils adequately before adding the patties. If the oil is not hot enough, the cakes will absorb too much oil and won’t get that golden crust.
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Customize Wisely: Feel free to experiment with mix-ins like chopped bell peppers or fresh herbs, but maintain the core tuna cakes structure for best results.
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Storage Strategy: Leftover Tuna Cakes can be stored in an airtight container for up to three days. Reheat in the oven at 350°F for crispiness rather than microwaving, which can make them soggy.
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Serving Suggestions: Elevate your dish by serving these tuna cakes over greens or in lettuce wraps for a vibrant and nutritious meal option.
Make Ahead Options
These Asian Tuna Cakes with Spicy Mayo are perfect for meal prep enthusiasts! You can mix the tuna cake ingredients (excluding the egg) up to 24 hours in advance and refrigerate them. Form the patties shortly before cooking, to maintain their shape and crisp texture. The spicy mayo can also be made ahead of time; store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy your delicious Tuna Cakes with Spicy Mayo, simply cook the patties in a hot skillet for about 2-3 minutes on each side until golden brown. This way, you’ll save time and still savor every bite just as delicious as freshly made!
What to Serve with Asian Tuna Cakes with Spicy Mayo
Nothing quite completes a meal like the right side dishes—let’s explore what pairs beautifully with these flavor-packed tuna cakes!
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Crispy Green Salad: A light, refreshing salad with crunchy cucumbers and zesty lime vinaigrette complements the savory tuna cakes perfectly. It adds a textural contrast that enhances each bite.
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Sautéed Bok Choy: This quick and easy side boasts a slightly sweet flavor, providing a lovely balance to the spiciness of the mayo. A sprinkle of sesame seeds brings extra nuttiness.
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Steamed Jasmine Rice: Fluffy jasmine rice acts as the perfect base for these cakes, soaking up the spicy mayo while providing a classic Asian touch to your meal.
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Quinoa Salad: A protein-rich quinoa salad with chopped vegetables brightens up your plate and adds a delightful chew. Try a citrus dressing for an added zing!
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Pickled Vegetables: Tangy, pickled cucumbers or carrots offer a refreshing crunch and enhance the overall flavor profile, balancing the richness of the tuna cakes.
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Sweet Potato Fries: Crisp, baked sweet potato fries deliver a satisfying sweetness alongside a hint of spice, balancing the flavors while adding a scrumptious crunch.
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Chilled Sake or White Wine: Pairing your meal with chilled sake or a crisp white wine like Sauvignon Blanc elevates the dining experience, enhancing the seafood flavors beautifully.
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Mango Sorbet: For dessert, a light and refreshing mango sorbet cleanses the palate after the savory experience, making it an ideal sweet ending to your meal.
Explore these delightful pairings to create a harmonious meal around your Asian Tuna Cakes with Spicy Mayo!
Tuna Cakes with Spicy Mayo Variations
Feel free to explore these fun and delicious twists on the classic recipe, letting your taste buds guide your creativity!
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Salmon Swap: Replace canned tuna with canned salmon for a unique flavor profile. Salmon cakes can be just as delightful, offering a slightly richer taste.
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Dairy-Free: Use vegan mayonnaise and omit any other dairy ingredients for a completely plant-based version. This ensures everyone can enjoy the crispy goodness without missing out!
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Veggie Boost: Add grated carrots or chopped bell peppers into the mixture for an extra crunch and nutrition. These additions not only enhance the texture but also add vibrant colors!
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Spicy Heat: Mix in some chopped jalapeños or crushed red pepper flakes for a kick of heat. The added spice will complement the zesty mayo beautifully, creating an exciting flavor explosion.
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Baked Option: For a lighter alternative, bake the patties at 400°F (200°C) for about 15-20 minutes. This method yields deliciously crispy cakes without the frying!
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Herb Infusion: Incorporate fresh chopped herbs like cilantro or parsley to elevate the flavors. These herbs can brighten the dish and make it incredibly refreshing.
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Asian Twist: Add a teaspoon of sesame oil to the cake mixture for an extra layer of flavor. This can enhance the Asian profile and pair splendidly with the spicy mayo dressing.
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Serve on Greens: Consider serving these delicious cakes on a bed of mixed greens or in lettuce wraps for a fresh and crunchy contrast. It’s a delightful way to enjoy these tasty bites as a lighter meal!
With these variations and substitutions, your Tuna Cakes with Spicy Mayo can transform into a family favorite that’s uniquely yours. Plus, for even more seafood inspiration, try adding a side of garlic butter shrimp or a fresh Asian slaw to round out your meal. Happy cooking!
Storage Tips for Tuna Cakes with Spicy Mayo
Fridge: Store leftover tuna cakes in an airtight container for up to 3 days to maintain freshness.
Freezer: If you want to keep them longer, freeze the tuna cakes individually wrapped in plastic wrap, then place them in a freezer-safe bag for up to 2 months.
Reheating: For best results, reheat in the oven at 350°F (175°C) for about 10 minutes, ensuring they regain their crispy texture.
Preparation Tip: Ensure that tuna cakes are completely cooled before wrapping for freezing to prevent condensation and sogginess.
Tuna Cakes with Spicy Mayo Recipe FAQs
How do I select the best canned tuna for the cakes?
Absolutely! When choosing canned tuna, opt for high-quality, sustainably sourced brands. Look for tuna packed in water or olive oil for the best flavor and texture. Avoid cans with bulges or dents, as these can indicate spoilage. For a richer taste, you might prefer tuna packed in olive oil, but be mindful that it may add more fat.
What’s the best way to store leftover tuna cakes?
Very simply, store any leftover tuna cakes in an airtight container in the fridge for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and place the cakes on a baking sheet for about 10 minutes, just until heated through and crispy again. I often find this method keeps them tasting fresh rather than soggy.
Can I freeze tuna cakes for later use?
Absolutely! To freeze, allow the tuna cakes to cool completely after cooking. Then, wrap each cake individually in plastic wrap, and place them in a freezer-safe bag. They can be frozen for up to 2 months. When you’re ready to enjoy them, just thaw in the fridge overnight and reheat in the oven for that lovely crispy texture.
What should I do if my tuna cakes are too wet?
If your mixture feels too wet before forming patties, don’t worry! You can add more arrowroot powder or a touch of breadcrumbs (if not gluten-free) to absorb the excess moisture. Ensure your canned tuna is well-drained before mixing, as this is crucial for achieving that perfect texture.
Are these tuna cakes suitable for gluten-free diets?
Absolutely! By using arrowroot powder as your binder instead of traditional flour, these Tuna Cakes with Spicy Mayo are inherently gluten-free. Just be cautious with the soy sauce; ensure you choose a gluten-free version if that is a dietary concern. Always check the labels for hidden gluten sources!
Can I adjust the spice level in the spicy mayo?
Definitely! The sriracha in the spicy mayo can be adjusted to suit your heat preference. Start with less if you’re sensitive to spice, and taste as you go. You can always add a bit more for that extra kick! For a milder alternative, try mixing in a bit of Greek yogurt with the mayonnaise to cool it down.
Tuna Cakes with Spicy Mayo: Quick, Crispy, and Delicious
Ingredients
Equipment
Method
- In a mixing bowl, combine 2 cans of drained tuna, finely chopped green onions (white parts only), 1 egg, 2 tablespoons soy sauce, 2 tablespoons arrowroot powder, 2 tablespoons mayonnaise, and 1 tablespoon minced garlic. Season with salt and pepper to taste. Mix thoroughly until well combined.
- Use your hands to shape the mixture into small patties, roughly 2 inches in diameter and about ½ inch thick. Arrange the formed patties on a plate.
- Heat 2 tablespoons of avocado oil and 1 teaspoon of sesame oil in a nonstick skillet over medium heat. Cook each patty for approximately 2-3 minutes on each side until golden brown and crispy.
- In a small bowl, whisk together 3 tablespoons of mayonnaise, the juice of half a lime, 1 tablespoon of sriracha, and a pinch of salt and pepper to create the spicy mayo.
- Once cooked, transfer the patties to a plate lined with paper towels. Serve warm, drizzled with spicy mayo or on the side.
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