Asian-Style Tuna Cakes

The Ultimate Tuna Cakes That Make Dinner a Breeze

Ever had a dish so satisfying that it instantly transports you to a cozy street food market in Asia? Let me introduce you to Asian-Style Tuna Cakes! These little gems are packed with flavor, incredibly easy to whip up, and perfect for a quick weeknight meal or a fancy dinner party. Whether you’re a seasoned chef or just warming up the kitchen, this recipe is about to become your new favorite!

Why Make This Recipe

You’ll love these tuna cakes because:

• Simple cleanup: One bowl, one skillet—who doesn’t appreciate a break from the dishes? 💁‍♀️
• Budget-friendly: Canned tuna? Check. You get a delicious meal without breaking the bank!
• Family-approved: Kids love the crispy goodness, and you’ll love witnessing their empty plates.

Ingredients

You don’t need fancy stuff—just these basics!

• 1 can tuna, drained
• 1/2 cup breadcrumbs
• 1/4 cup green onions, chopped
• 1 egg, beaten
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 2 tablespoons soy sauce
• Salt and pepper, to taste
• Oil for frying
• 1/2 cup mayo
• 1 tablespoon sriracha
• 1 tablespoon lime juice

Directions

1. In a large bowl, combine the drained tuna, breadcrumbs, green onions, beaten egg, minced ginger, minced garlic, soy sauce, and season with salt and pepper.
2. Form the mixture into small patties.
3. Heat oil in a skillet over medium heat and cook the patties until golden brown on both sides, about 3-4 minutes each side.
4. In a separate bowl, mix the mayo, sriracha, and lime juice for a zesty dipping sauce.
5. Serve the tuna cakes warm with the spicy mayo dip on the side.

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How to Make Asian-Style Tuna Cakes (Overview)

Making these tuna cakes is super chill. First, you gather all your ingredients in one bowl—no need for a culinary degree here! Just toss everything together. Then, shape it into patties; don’t stress if they aren’t perfect circles. Next, heat some oil (pro tip: use just enough to get that golden brown crunch!) and fry until they sing with that crispy sound. Finally, mix up the spicy mayo for dipping—this step is a game-changer!

How to Serve Asian-Style Tuna Cakes

Serve these beautiful tuna cakes on a platter, drizzled with the spicy mayo. Consider pairing them with a quick salad featuring vibrant greens and maybe some sesame dressing for extra flair. Picture this: golden-brown cakes surrounded by colorful veggies—talk about a feast for both the eyes and the taste buds!

How to Store Asian-Style Tuna Cakes

Cooked tuna cakes keep well in the fridge for about 3 days. Just pop them in an airtight container to maintain their flavor. Want to save them for later? Freeze the uncooked patties laid out on a parchment-lined tray, and once frozen, transfer to a zip-top bag. When you’re ready to munch, cook straight from the freezer—easy peasy!

Tips to Make Asian-Style Tuna Cakes

• Mix and match: Use whatever breadcrumbs you have handy, or even crushed crackers—they’ll all work!
• Don’t skimp on the ginger and garlic; they’re essential for that punchy flavor.
• If you’re feeling fancy, add in some finely chopped bell peppers or shredded carrots for color and crunch!

Variation

Feeling experimental? Spice things up by adding some diced jalapeños for a kick, or make it a vegan treat by swapping tuna with chickpeas and using flax eggs instead of regular ones—it’s just as delicious!

FAQs

Can I use fresh tuna instead of canned?
Yes! Just cook it until it’s easy to flake.

How do I make these gluten-free?
Simply use gluten-free breadcrumbs and ensure your soy sauce is gluten-free, too.

Can I prepare these cakes in advance?
Absolutely! Shape them ahead of time and keep them in the fridge until you’re ready to fry.

📌 Pin this recipe for your next cozy dinner night!

Asian-Style Tuna Cakes

These satisfying Asian-Style Tuna Cakes are flavorful, easy to make, and perfect for any occasion, from quick dinners to fancy gatherings.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 4 cakes

Course: Appetizer, Main Course

Cuisine: American, Asian

Calories: 220

Ingredients Method Notes

Ingredients

  

For the tuna cakes

• 1 can tuna, drained
• 1/2 cup breadcrumbs Use any type available
• 1/4 cup green onions, chopped
• 1 large egg, beaten
• 1 tablespoon ginger, minced Essential for flavor
• 1 tablespoon garlic, minced Essential for flavor
• 2 tablespoons soy sauce Use gluten-free if needed
• to taste salt and pepper

For the dipping sauce

• 1/2 cup mayo
• 1 tablespoon sriracha Adjust according to spice preference
• 1 tablespoon lime juice

Method

 

Preparation

1. In a large bowl, combine the drained tuna, breadcrumbs, green onions, beaten egg, minced ginger, minced garlic, soy sauce, and season with salt and pepper.
2. Form the mixture into small patties.

Cooking

1. Heat oil in a skillet over medium heat and cook the patties until golden brown on both sides, about 3-4 minutes each side.

Dipping Sauce

1. In a separate bowl, mix the mayo, sriracha, and lime juice for a zesty dipping sauce.

Serving

1. Serve the tuna cakes warm with the spicy mayo dip on the side.

Notes

Store cooked tuna cakes in an airtight container in the fridge for about 3 days. For longer storage, freeze uncooked patties laid out on a parchment-lined tray, then transfer to a zip-top bag. Cook from frozen when ready to eat.