Pin It My tiny apartment kitchen smelled like sesame oil and possibility the first time I attempted these crispy cakes. I was trying to recreate something from a restaurant visit that had lingered in my memory for weeks. The texture when I bit into that first experimental patty, with its golden crunch giving way to tender, seasoned tuna, made me do a little happy dance right there in front of my stove.
Last summer, I made these for a impromptu rooftop gathering with friends. Everyone kept hovering around the platter, and someone actually asked if I had catering experience. Watching people reach for seconds while the sun set over the city skyline made these tuna cakes the unexpected star of a night that was supposed to be about ordering takeout.
Ingredients
- Canned white tuna: The backbone of this recipe, drained well so the mixture holds together perfectly
- Green onions: Whites go inside for subtle bite, greens become the beautiful garnish on top
- Egg and arrowroot powder: These work together as the binding team that keeps your cakes from falling apart
- Soy sauce: Low sodium gives you control over the saltiness while adding that essential umami depth
- Mayonnaise: Not just for the spicy mayo, a quarter cup inside keeps the tuna incredibly moist
- Garlic: Freshly minced makes all the difference compared to jar stuff
- Breadcrumbs: Panko creates that extra crunch everyone loves when they bite through the exterior
- Avocado and sesame oils: A blend gives you high heat capability plus that distinctive Asian flavor
- For the spicy mayo: Mayonnaise, lime juice, sriracha, salt and pepper whisked into something magical
Instructions
- Get your mise en place ready:
- Chop those green onions, keeping whites and greens separate. Set up a shallow dish with breadcrumbs for the coating station that comes later.
- Whisk together the spicy mayo first:
- Combine mayonnaise, lime juice, sriracha, salt and pepper in a small bowl. Pop it in the fridge to let flavors meld while you work on the cakes.
- Build the tuna mixture:
- In a large bowl, combine the drained flaked tuna, white parts of green onions, egg, soy sauce, arrowroot, mayonnaise, garlic, salt and pepper. Mix until everything is evenly distributed and the mixture holds together when you give it a squeeze.
- Shape and coat your patties:
- Form the mixture into 9 small patties, about 2 inches wide. Press each one gently into the breadcrumbs, turning to coat both sides evenly.
- Fry to golden perfection:
- Heat your skillet over medium heat with the oil blend. Cook in batches for about 2 minutes per side until golden and crispy. Drain on paper towels.
- Plate and garnish:
- Arrange those beautiful cakes on a serving platter, drizzle generously with your spicy mayo, and scatter with the reserved green onion tops and sesame seeds.
Pin It My sister called me last month demanding this recipe after trying them at my place. She said her usually picky kids ate three each and asked when I was coming over to cook again. These unassuming little cakes have become my go to when I need to feed a crowd without spending hours in the kitchen.
Make Them Your Own
Sometimes I add grated fresh ginger to the mixture for extra warmth. A handful of finely chopped cilantro brings brightness that plays beautifully with the spicy mayo. You could even add a pinch of crushed red pepper if you like more heat throughout the cake itself.
Serving Ideas Beyond the Plate
These tuna cakes transform completely depending on how you serve them. Try them tucked inside butter lettuce cups for a low carb option that feels fancy. They are amazing over steamed rice with extra cucumbers on the side. I have even served them as sliders on mini buns for party food that disappears in minutes.
Batch Cooking and Storage
The smartest move is doubling the recipe and freezing half before cooking. Layer uncooked patties between parchment paper and they will keep for two months. When you need a quick dinner, just cook them straight from frozen, adding an extra minute per side. The spicy mayo keeps in the fridge for about two weeks, so you can always have some ready to go.
- Reheat leftover cooked cakes in a skillet to restore that crispy exterior
- The spicy mayo doubles as a dip for vegetables or fries
- These are actually delicious cold, straight from the refrigerator the next day
Pin It There is something deeply satisfying about turning humble canned tuna into something that feels celebratory. These cakes have saved more weeknight dinners than I can count.
Questions & Answers
- → Can I use fresh tuna instead of canned?
Fresh tuna works beautifully. Cook and flake 12 ounces fresh tuna before mixing into the patties. The texture will be slightly firmer than canned.
- → How long do these tuna cakes keep?
Cooked cakes refrigerate well for 3-4 days. Reheat in a skillet over medium heat to restore crispiness. Uncooked patties freeze for up to 2 months between parchment layers.
- → What can I substitute for sriracha?
Sambal oelek, gochujang, or any chili garlic paste adds similar heat. Adjust quantity based on your spice tolerance. The lime juice balances whichever chili element you choose.
- → Why separate the green onion whites and greens?
White parts provide savory depth when cooked into the patties. Green tops offer fresh color and mild onion flavor as garnish. This dual approach maximizes flavor dimension.
- → Can I bake these instead of frying?
Bake at 400°F on a parchment-lined baking sheet for 15-18 minutes, flipping halfway. The exterior won't be quite as crispy, but the interior remains moist and tender.
- → What sides complement these tuna cakes?
Steamed jasmine rice, Asian slaw with sesame vinaigrette, or lettuce cups for wrapping create complete meals. Edamame or cucumber salad add refreshing contrast to the rich spicy mayo.