Advertisement
Caught in a whirlwind of weeknight chaos, I found myself craving something satisfying yet quick. That’s when I stumbled upon the idea of Asian-Style Tuna Cakes with Spicy Mayo—an absolute game-changer for busy evenings. These delightful patties bring together the heartiness of canned tuna and a medley of fresh flavors, all while being a breeze to whip up. Not only do they come together in no time, but they’re also a protein-packed treat that can easily transform a simple meal into something extraordinary. The crispy exterior gives way to a tender center, and when paired with the creamy, spicy mayo, it’s basically a flavor fiesta on a plate! Curious to see how a few pantry staples can create magic in your kitchen? Let’s dive in!
Why try Asian-Style Tuna Cakes?
Quick and Easy: Whip these up in under 30 minutes, perfect for hectic weeknights!
High in Protein: Each patty delivers a satisfying protein boost, making this a nutritious choice for any meal.
Advertisement
Versatile: Swap tuna for salmon for a new spin or incorporate seasonal veggies for extra flair.
Flavorful Kick: The creamy spicy mayo elevates each bite, adding layers of taste that will impress your guests.
Crowd-Pleaser: Ideal for sharing, these cakes are sure to become a favorite at gatherings—serve with a refreshing Asian slaw or some crunchy veggies on the side!
Healthy Option: With omega-3s and low calories, these tuna cakes prove comfort food can be wholesome too.
Asian-Style Tuna Cakes Ingredients
• Here’s everything you need to make these delicious Asian-Style Tuna Cakes!
For the Cakes
- Canned Tuna – Use well-drained canned tuna for the best texture.
- Chopped Onion – Adds flavor and moisture; substitute with shallots for a milder taste.
- Carrot – Provides sweetness and crunch; fresh grated or finely chopped works best.
- Green Onion – Offers freshness; can be replaced with chives if desired.
- Eggs – Acts as a binder; vegan option? Try flax eggs as a substitute.
- Flour – Helps bind the mixture; use gluten-free flour for a gluten-free option.
- Salt and Pepper – Essential for seasoning; adjust to taste.
- Cooking Oil – Used for frying; canola, vegetable, or sesame oil work well.
For the Spicy Mayo
- Mayonnaise – Base ingredient; Greek yogurt offers a healthier alternative.
- Gochujang – Adds heat and depth; adjust the amount to meet your spice preference.
- Lemon Juice – Brightens the flavor; lime juice can also be substituted.
- Sugar – Balances the spiciness of the gochujang; can be omitted for low-sugar diets.
Step‑by‑Step Instructions for Asian-Style Tuna Cakes with Spicy Mayo
Step 1: Prepare the Mixture
In a large mixing bowl, combine one can of well-drained tuna, chopped onion, grated carrot, and sliced green onion. Sprinkle in salt and pepper to taste, then crack in one or two eggs and add flour to bind the mixture. Use a fork to gently blend until all ingredients are evenly combined, ensuring the mixture remains tender.
Step 2: Form the Cakes
Once your mixture is well-combined, take small portions and shape them into patties about 2-3 inches in diameter. Aim to create roughly eight uniform cakes, which will cook evenly. Place the formed tuna cakes on a plate, ready for frying, and allow them to rest for a few minutes while you heat the oil.
Step 3: Cook the Patties
Heat a generous amount of oil in a non-stick skillet over medium heat, approximately 350°F (175°C). Once the oil shimmers, carefully add the tuna cakes in a single layer, avoiding overcrowding the pan. Fry each cake for about 2-3 minutes until golden brown on one side. Flip and cook for another 2-3 minutes until both sides are crisply browned and the cakes are cooked through.
Step 4: Make the Spicy Mayo
While your tuna cakes are frying, prepare the spicy mayo. In a small bowl, combine mayonnaise, gochujang, lemon juice, and a dash of sugar. Stir the mixture until smooth and well-combined, adjusting the gochujang to your preferred spice level. Set this flavorful condiment aside to serve alongside the warm tuna cakes.
Step 5: Serve Hot
Once the Asian-Style Tuna Cakes are golden and cooked through, remove them from the skillet and place them on paper towels to drain excess oil. Arrange the cakes on a platter and serve warm, drizzling the spicy mayo over the top or offering it on the side for dipping. Enjoy this delicious combination that perfectly balances flavor and texture!
What to Serve with Asian-Style Tuna Cakes with Spicy Mayo?
There’s nothing like a perfect pairing to make your meal truly memorable, elevating those tuna cakes into a delightful feast.
- Asian Slaw: Adds a refreshing crunch and tangy flavor that complements the rich, savory tuna cakes beautifully.
- Coconut Rice: Its subtle sweetness and creamy texture balance the spiciness of the mayo, creating a harmonious plate.
- Cucumber Salad: This cool, crisp salad offers a refreshing contrast, making every bite a delightful experience.
- Steamed Bok Choy: Lightly sautéed, this vegetable brings a tender crunch and a hint of earthiness to your meal, enhancing the overall flavors.
- Grilled Pineapple: The natural sweetness paired with the savory cakes introduces a delightful contrast that surprises the palate.
- Edamame: These protein-packed soybeans provide a slight nuttiness and vibrant green color, adding nutrition and beauty to your plate.
- Sparkling Water with Lime: A bubbly drink that cleanses the palate between bites and adds a zesty touch to the meal.
- Mango Sorbet: For dessert, this refreshing sweet treat cools the senses and rounds off the meal with mango’s tropical flavor.
- Sushi Rolls: Serving an assortment of sushi rolls alongside enhances the Asian theme and creates a memorable dining experience.
Storage Tips for Asian-Style Tuna Cakes
Fridge: Store cooked Asian-Style Tuna Cakes in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat for the best texture.
Freezer: Uncooked patties can be frozen for up to 2 months. Place them on a baking tray to freeze individually before transferring to a freezer bag.
Reheating: For leftover cooked cakes, reheat in a skillet or toaster oven to maintain their crispy exterior while warming through. Avoid microwaving to prevent sogginess.
Make-Ahead: You can prepare patties up to 24 hours in advance. Simply cover and refrigerate before cooking for quick weeknight meals.
Expert Tips for Asian-Style Tuna Cakes
-
Well-Drained Tuna: Ensure your tuna is well-drained to prevent soggy cakes; excess moisture can lead to a difficult texture.
-
Fresh Ingredients: Use fresh vegetables for the best flavor and crunch; they enhance the overall enjoyment of your tuna cakes.
-
Patty Size: Make the patties about 2-3 inches for easier cooking and a more uniform finish. Smaller patties cook evenly and hold together better.
-
Mixing Technique: Avoid overmixing the batter; this retains tenderness and prevents rubbery cakes. Gently fold until combined before shaping.
-
Custom Spicy Mayo: Personalize your spicy mayo by adding garlic powder or a splash of soy sauce for an extra punch of flavor that complements the Asian-Style Tuna Cakes.
Make Ahead Options
These Asian-Style Tuna Cakes with Spicy Mayo are a fantastic choice for meal prep! You can prepare the mixture and form the patties up to 24 hours ahead of time; simply cover them tightly and refrigerate to keep them fresh. This allows the flavors to meld beautifully while saving valuable cooking time on busy weeknights. If you prefer, you can also cook the patties in advance and store them in an airtight container in the fridge for up to 3 days—just reheat them in a skillet over medium heat for a crispy finish. By prepping ahead, you’ll have these delicious tuna cakes ready for a quick and satisfying meal!
Asian-Style Tuna Cakes Variations & Substitutions
Feel free to get creative with these Asian-Style Tuna Cakes—each suggestion is a chance to personalize and expand your flavor experience!
-
Salmon Swap: Substitute canned tuna with cooked salmon for a richer, heartier flavor.
-
Veggie Boost: Add diced bell peppers or corn to the mixture for extra sweetness and texture. These veggies not only brighten the dish but also enhance the overall appeal.
-
Spice it Up: Incorporate chopped jalapeños or chili flakes for a fiery kick that elevates the taste to new heights. Adjust the heat level based on your preference!
-
Herb Infusion: Try adding fresh herbs like cilantro or basil to the mix for a burst of freshness. These aromatic additions can wonderfully complement the Asian-inspired flavors.
-
Ginger Zest: Grate in some fresh ginger or add a touch of ginger powder for an aromatic warmth. It pairs beautifully with the gochujang and gives the cakes an extra zing.
-
Creamier Mayo: For a sleek twist, mix in avocado with the mayonnaise for a creamy, healthier alternative. This will not only elevate the flavor but also add a beautiful color.
-
Crispy Finish: Coat the patties in panko breadcrumbs before frying to achieve an extra crispy texture. This delightful crunch will make it even more satisfying!
-
Heat Adjustments: Customize the amount of gochujang to fit your taste; if you’re feeling adventurous, try adding a splash of sriracha for another dimension of spice that will tantalize your taste buds.
And while you’re exploring these variations, consider pairing your tuna cakes with a refreshing Asian slaw or try them alongside my delicious Buttermilk Pancakes Breakfast for a delightful meal. Happy cooking!
Asian-Style Tuna Cakes with Spicy Mayo Recipe FAQs
What kind of tuna should I use for the cakes?
Absolutely, you should use well-drained canned tuna! This ensures the best texture and prevents your cakes from becoming soggy. Look for chunk light or tuna packed in water for a lighter flavor and more moisture retention.
How should I store leftover tuna cakes?
Store your cooked Asian-Style Tuna Cakes in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them, simply reheat in a skillet on medium heat for that crispy texture again—this makes a world of difference!
Can I freeze uncooked tuna cakes?
Yes, you can! To freeze, shape your uncooked patties and place them on a baking tray lined with parchment paper. Freeze them individually, then transfer to a freezer-safe bag. They will keep well for up to 2 months. Just remember to thaw them in the fridge overnight when you’re ready to fry them up!
What if my tuna cakes fall apart while cooking?
Very common! If this happens, ensure you’re using enough binder—like eggs and flour. Avoid overmixing, as this could make the mixture too soft. If they’re still too crumbly, try adding a little more flour or even a splash of water until it holds together better before cooking.
Are there any alternatives for the spicy mayo that I can use?
Absolutely! If you’re looking for a healthier twist, Greek yogurt can serve as a fantastic base for your spicy mayo. Mix it with gochujang, lemon juice, and perhaps a dash of garlic powder for an incredible flavor that’s lighter yet satisfying.
Can my pets share this recipe with me?
While fresh cooked tuna is safe for dogs in small amounts, it’s best to keep these cakes to yourself because of the added seasonings and ingredients like onion and mayo, which aren’t safe or healthy for pets. Always consult your vet about your pet’s diet before sharing human food!
Delicious Asian-Style Tuna Cakes with Spicy Mayo Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, combine one can of well-drained tuna, chopped onion, grated carrot, and sliced green onion. Sprinkle in salt and pepper to taste, then crack in one or two eggs and add flour to bind the mixture. Use a fork to gently blend until all ingredients are evenly combined, ensuring the mixture remains tender.
- Once your mixture is well-combined, take small portions and shape them into patties about 2-3 inches in diameter. Aim to create roughly eight uniform cakes.
- Heat a generous amount of oil in a non-stick skillet over medium heat. Carefully add the tuna cakes in a single layer, avoiding overcrowding the pan. Fry each cake for about 2-3 minutes until golden brown on one side. Flip and cook for another 2-3 minutes until both sides are crisply browned.
- In a small bowl, combine mayonnaise, gochujang, lemon juice, and a dash of sugar. Stir until smooth and well-combined.
- Once the cakes are golden and cooked through, place them on paper towels to drain excess oil. Serve warm with the spicy mayo drizzled on top or on the side.
