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When I want an easy dinner, these crunchy, Asian-style tuna patties with creamy, spicy mayo are my top pick. They turn out golden with loads of flavor inside. They're simple, filling, and even folks new to the kitchen can pull them off. Great for lazy weekend lunches or spur-of-the-moment dinners, they're always in my meal rotation.
The first time I threw these together for a movie night, the family couldn’t stop eating them. Everyone asked about the spicy mayo—there were no leftovers.
Tasty Ingredients
- Panko crumbs: crunchiest coating around swap for gluten-free if you like
- Salt and pepper: basic seasoning but taste as you go to get it just right
- Green onions: use the white for mixing, save the green slices for topping, pick ones that look crisp
- Egg: helps hold everything together and keeps things soft
- Flaked canned tuna: pick sturdy tuna in water for something lighter, or in oil for a richer flavor
- Soy sauce: deepens the flavor, try low sodium for a better balance
- Mayonnaise: makes things moist and smooth, full-fat works best
- Avocado oil and sesame oil: both fry hot and bring nutty and bold flavor
- Arrowroot powder: keeps it all gluten-free and helps the cakes stick together, just look for a fine kind
- Fresh garlic: brings lots of flavor, choose firm, sprout-free cloves
- Spicy mayo: blend mayo, sriracha, lime juice, salt, and pepper for a hit of heat and zing
Simple How-To
- Dive into Cooking:
- Pour avocado and sesame oil in your pan and get it heating on medium about now
- Shape and Crumb:
- Scoop dollops of tuna mixture into cakes about two inches across and roll in panko to coat all over so they crisp up nicely
- Whip Up Spicy Mayo:
- Grab a bowl and mix lime, mayo, sriracha, a bit of salt, and pepper until smooth. Set it aside for a bit—the flavors get better as it sits
- Prep Veggies:
- Slice green onions, keeping white bits for mixing into the tuna and tossing greens on at the end. Look for crunchy and fresh stalks for topping
- Build the Tuna Mix:
- Get rid of all the can water from your tuna—dry is key for crispy cakes. Use a fork to stir in egg, white parts of green onions, soy sauce, a spoon of mayo, arrowroot powder, minced garlic, salt, and pepper till it all holds together
- Crisp Them Up:
- Pop the tuna cakes into your hot, oiled skillet. Fry a few minutes each side until they’re a deep gold and heated through
- Plate and Top:
- Move the cooked cakes onto a plate. Smother with your spicy mayo and scatter reserved green onion tops and sesame seeds for a fresh look
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I can't get enough of the spicy mayo on these patties—a splash of lime wakes everything up and takes me back to Asian street snacks. Sharing these always kicks off all sorts of family memories, and even picky eaters finish their portions.
Keeping It Fresh
Slip leftovers into a container and stash them in the fridge for up to three days. To bring back the crunch, toss cakes in a hot pan to reheat. The spicy mayo can chill in a covered jar for about five days and still taste great.
Swap Options
No arrowroot? Cornstarch or potato starch work for binding. Regular bread crumbs are fine if gluten doesn’t bother you. Like more heat? Add more sriracha or shake in red pepper flakes to your mayo. Switch out chopped green onion for fresh parsley or cilantro for something different.
How to Serve
Try them with crunchy cabbage slaw, or next to some steamed rice for a filling meal. Turn them into bite-sized nibblers for parties with toothpicks. For extra zing, squeeze a little fresh lime or toss on some toasted sesame seeds right before eating.
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Backstory and Influence
People came up with tuna patties as a smart way to use canned fish, mixing in Asian flavors common in street eats. Crunchy fried patties and spicy mayo bring together the creamy, spicy, and salty tastes you see in a lot of East Asian fusion snacking.
Frequently Asked Questions About Recipes
- → Which tuna should I pick for these patties?
I go for white tuna in flakes because it’s soft and light, though chunk light works great too.
- → Any way to get these cakes even crunchier?
Yeah, really press on that panko crust, use a hot skillet with enough oil, and don’t crowd them. That’s how you get the crunch you want.
- → Is arrowroot powder a must or can I swap it?
If you’re out, you can use cornstarch or potato starch. Both keep everything together without making the cakes heavy.
- → Is this spicy mayo going to set my mouth on fire?
Not unless you go wild with the sriracha. Just use less or more to hit your happy place.
- → Are these okay if I don’t eat gluten?
Yep, just grab gluten-free panko and you’re good. Totally gluten free then.
- → Can these be oven-baked instead of skillet fried?
For sure. Line them up on a greased pan and bake at 400°F, flip once in the middle, keep an eye out for golden color and done-ness.